I will not rate this recipe as I have changed too many things for it to be considered the same. However, I will rate the technique, which deserves a 5. First of all, I was looking for a quick bread that did not require the creaming step (i hate creaming), and I came upon this. I substituted oil for the butter (another reviewer was confused about how much butter to use, but I think 6 oz of butter means by weight, not by volume, which would make it about a third of a stick) i used about 2 oz of oil (by volume) and instead of the syrup, I used buckwheat honey. Furthermore, I substituted light brown sugar for the white - and I think I used a bit less than a cup. I didn't use allspice since I didn't have it, but added 1/2 tsp cinnamon and 1/4 tsp nutmeg. When I boiled the liquid mixture, the milk curdled, but i used it anyway. Upon pouring the boiling mixture on top of the dry ingredients, the batter started to set immediately, which was why the texture of the final bread was so dense and sturdy (i love that and the fact that it doesn't crumble when it's cut). Basically, I think the technique is genius, and I will use it for every other quick bread recipe I can adapt.
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