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What Are You Baking Today?
Posted: 29 September 2013 04:37 PM   [ Ignore ]   [ # 16 ]
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Just finished baking Rose’s Many-Splendored Quick Bread from RHC.

I have so many bananas ready to be used.

We love this bread.

Does anyone know if this bread can be frozen?

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Posted: 03 October 2013 01:23 AM   [ Ignore ]   [ # 17 ]
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Yesterday I baked a banana loaf from Perfect Light Desserts by Nick Malgieri. It called for using bleached flour, granulated and dark brown sugar and 3 TB of melted butter. It did not call for salt but I added 1/4 tsp salt anyway.  I substituted oil 33g for the melted butter. The conversion of butter to oil is based on the difference in fat content. I multiplied by .81 (thanks Charles).I don’t have bleached flour.  The author uses the lightly spooned technique. The recipe calls for 2 1/2 cups bleached flour. I used unbleached 565g.

I must have done something wrong because, although the loaf had a strong banana flavor, it was so rubbery, I could almost blow a bubble.

Fortunately my family will eat anything banana because I’m not having a second piece.

 

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Posted: 03 October 2013 09:10 AM   [ Ignore ]   [ # 18 ]
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Hi, FG!

I have not made the MSQB, but I can guarantee you it can be frozen—whole, sectioned or sliced!

As to reubbery banana bread, the only thing I have found that can cause it is over-mixing.  However, I am sure you are accustomed to not over-mixing, so that might not be your trouble.  I’d be happy to hear the solution, as I, too, can’t stand rubbery banana bread!!!!

Happy day!

—ak

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Posted: 03 October 2013 10:25 AM   [ Ignore ]   [ # 19 ]
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Thanks Anne. I followed the instructions. However, I might have over-mixed because the recipe sounds as if it could have been mixed by hand. I broke my arm in May and am still limited. I used the mixer to do the whisking. However, I did follow the recipe’s instructions to sift the flour over the banana mixture and fold. I did that with a wooden spoon. Perhaps I should have used a big rubber spatula.

I’m glad to hear I can freeze the MSQB! Thank you!

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Posted: 03 October 2013 10:27 AM   [ Ignore ]   [ # 20 ]
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I trust your broken arm wasn’t, itself, a baking injury!

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Posted: 03 October 2013 10:33 AM   [ Ignore ]   [ # 21 ]
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Haha! No, unfortunately. I fell while disco rollerskating. I guess I took Get Down And Boogie a little too literally. LOL

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Posted: 03 October 2013 10:53 AM   [ Ignore ]   [ # 22 ]
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I baked the almond variation of the Wowie/Wacky cake yesterday. It is a Vegan cake. Jeanne recommended it to me on THIS THREAD

This cake has no eggs or dairy. I’ve read the recipe was developed during World War II, when rationing was in effect.

I’ve made this cake many, many times since. It is excellent.

In the book “Vintage Cakes”, Julie Richardson offers slightly different measurements and a different mixing technique than any of the recipes I have found online. Julie’s version rises higher.

I have made the Rum Glaze from Bouchon Bakery to adorn this cake. It was sweet and rich.

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Posted: 03 October 2013 08:20 PM   [ Ignore ]   [ # 23 ]
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I am planning on making chocolate Financier and Milano cookies w/ dulce de leche and ganache filling.

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Posted: 03 October 2013 08:22 PM   [ Ignore ]   [ # 24 ]
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Flour Girl - 03 October 2013 10:53 AM

I baked the almond variation of the Wowie/Wacky cake yesterday. It is a Vegan cake. Jeanne recommended it to me on THIS THREAD

This cake has no eggs or dairy. I’ve read the recipe was developed during World War II, when rationing was in effect.

I’ve made this cake many, many times since. It is excellent.

In the book “Vintage Cakes”, Julie Richardson offers slightly different measurements and a different mixing technique than any of the recipes I have found online. Julie’s version rises higher.

I have made the Rum Glaze from Bouchon Bakery to adorn this cake. It was sweet and rich.

I love your cake. It is baked very evenly and looks wonderful. Very clean.

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Posted: 04 October 2013 12:51 AM   [ Ignore ]   [ # 25 ]
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prettycake - 03 October 2013 08:22 PM
Flour Girl - 03 October 2013 10:53 AM

I baked the almond variation of the Wowie/Wacky cake yesterday. It is a Vegan cake. Jeanne recommended it to me on THIS THREAD

This cake has no eggs or dairy. I’ve read the recipe was developed during World War II, when rationing was in effect.

I’ve made this cake many, many times since. It is excellent.

In the book “Vintage Cakes”, Julie Richardson offers slightly different measurements and a different mixing technique than any of the recipes I have found online. Julie’s version rises higher.

I have made the Rum Glaze from Bouchon Bakery to adorn this cake. It was sweet and rich.

I love your cake. It is baked very evenly and looks wonderful. Very clean.

Thank you Pretty Cake!

It has become a staple in our home. Nothing has to come to room temperature. It mixes in 2 bowls.

No dairy or eggs.

 

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Posted: 04 October 2013 12:53 AM   [ Ignore ]   [ # 26 ]
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prettycake - 03 October 2013 08:22 PM
Flour Girl - 03 October 2013 10:53 AM

I baked the almond variation of the Wowie/Wacky cake yesterday. It is a Vegan cake. Jeanne recommended it to me on THIS THREAD

This cake has no eggs or dairy. I’ve read the recipe was developed during World War II, when rationing was in effect.

I’ve made this cake many, many times since. It is excellent.

In the book “Vintage Cakes”, Julie Richardson offers slightly different measurements and a different mixing technique than any of the recipes I have found online. Julie’s version rises higher.

I have made the Rum Glaze from Bouchon Bakery to adorn this cake. It was sweet and rich.

I love your cake. It is baked very evenly and looks wonderful. Very clean.

That sounds delicious!

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Posted: 04 October 2013 05:51 AM   [ Ignore ]   [ # 27 ]
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Flour Girl - 03 October 2013 01:23 AM

Yesterday I baked a banana loaf from Perfect Light Desserts by Nick Malgieri. It called for using bleached flour, granulated and dark brown sugar and 3 TB of melted butter. It did not call for salt but I added 1/4 tsp salt anyway.  I substituted oil 33g for the melted butter. The conversion of butter to oil is based on the difference in fat content. I multiplied by .81 (thanks Charles).I don’t have bleached flour.  The author uses the lightly spooned technique. The recipe calls for 2 1/2 cups bleached flour. I used unbleached 565g.

I must have done something wrong because, although the loaf had a strong banana flavor, it was so rubbery, I could almost blow a bubble.

Fortunately my family will eat anything banana because I’m not having a second piece.

[/quote
FLOUR GIRL:
  Good morning. I am sorry to learn of your baking disappointment. Unless you have mis~quoted the figures you have posted
for the cake ,565 grams of flour equates to 20, oz of flour. 2 1/2 cups of flour equates to approx 11.5,oz of flour.
Can this differance be the cause of your baking disappointment?????

  Good luck & enjoy the rest of the day Flour Girl.

  ~FRESHKID.

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Posted: 04 October 2013 10:51 AM   [ Ignore ]   [ # 28 ]
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FLOUR GIRL:
  Good morning. I am sorry to learn of your baking disappointment. Unless you have mis~quoted the figures you have posted
for the cake ,565 grams of flour equates to 20, oz of flour. 2 1/2 cups of flour equates to approx 11.5,oz of flour.
Can this differance be the cause of your baking disappointment?????

  Good luck & enjoy the rest of the day Flour Girl.

  ~FRESHKID.

Hi FRESHKID,

The recipe calls for 2 1/2 c of flour.  But, the recipe specified bleached and I used unbleached. Could that account for the rubber texture?

Thank you and you have a good day as well.

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Posted: 04 October 2013 03:04 PM   [ Ignore ]   [ # 29 ]
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Flour Girl - 04 October 2013 10:51 AM

FLOUR GIRL:
  Good morning. I am sorry to learn of your baking disappointment. Unless you have mis~quoted the figures you have posted
for the cake ,565 grams of flour equates to 20, oz of flour. 2 1/2 cups of flour equates to approx 11.5,oz of flour.
Can this differance be the cause of your baking disappointment?????

  Good luck & enjoy the rest of the day Flour Girl.

  ~FRESHKID.

Hi FRESHKID,

The recipe calls for 2 1/2 c of flour.  But, the recipe specified bleached and I used unbleached. Could that account for the rubber texture?

Thank you and you have a good day as well.

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Posted: 04 October 2013 03:16 PM   [ Ignore ]   [ # 30 ]
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~FRESHKID - 04 October 2013 03:04 PM
Flour Girl - 04 October 2013 10:51 AM

FLOUR GIRL:
  Good morning. I am sorry to learn of your baking disappointment. Unless you have mis~quoted the figures you have posted
for the cake ,565 grams of flour equates to 20, oz of flour. 2 1/2 cups of flour equates to approx 11.5,oz of flour.
Can this differance be the cause of your baking disappointment?????

  Good luck & enjoy the rest of the day Flour Girl.

  ~FRESHKID.

Hi FRESHKID,

The recipe calls for 2 1/2 c of flour.  But, the recipe specified bleached and I used unbleached. Could that account for the rubber texture?

Thank you and you have a good day as well.

Hello again Flour girl, Thank you for the timely reply. The use of unbleached flour rather than bleached flour did not cause your baking disappointment Flour Girl.

What caused your problem was the excessive amount of flour you employed. According to your figures you used 20, oz of flour
(565,gr) as opposed to approx 11.5, oz (2 1/2,cups) of flour. You should have employed 326,gr of flour.

I hope I wrote it much better this time around dear.

Have a nice day my friend.

  ~FRESHKID.

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