I also used 1/3 cup of salted butter instead of oil, and I cut it into the dry ingredients, minus the sugar, then mixed the sugar with the wet ingredients and added the wet and dry together. I was a bit skeptical of how crumbly the dough seemed, but just as many other reviewers have said, it firmed up significantly on baking. One thing I did to help with forming the loaves since it was so crumbly was put a sheet of parchment paper on the cookie sheet, then dumped half the mixture on and formed it into a loaf, then did the same with the other half and baked them on the parchment paper on the cookie sheet. I don't think I could have made loaves and then moved them onto the sheet, but doing it this way worked really well. I also baked them the first time for 30 minutes, which seemed to be just right, as they seemed too soft at 25 minutes. I made a confectioner's sugar glaze to drizzle, and am loving them!
Was this review helpful?
2 users found this review helpful
I also used 1/3 cup of salted butter instead of oil, and I cut it into the dry ingredients,...