This is a great recipe - so ridiculously simple, which is a good way to guarantee that you'll get the same results every time. I've done some experimenting. The first is that I've never made it with buttermilk. My son is allergic to milk, so I substitute a teaspoon of vinegar in soy milk. It works perfectly. I have also taken to subbing out one of the cups of ww flour for a cup of rye flour. I use a combination of black strap and full flavor molasses. That may sound potent, but my son is only 3 and I have to cut him off. He'd eat the whole loaf. Speaking of loaf size - I've also divided this into two pans and cooked for 45 minutes. We have a friend with a milk and egg allergic son, so we like to share a loaf with them.
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This is a great recipe - so ridiculously simple, which is a good way to guarantee that you'll...