For best results, make a day ahead of time ! I concur with reviewers who say that the flavours develop over a 24 hour period. They do. I reduced the sugar becasue I knew I would make a glaze for the bread and I added a hint of vanilla to the batter. The vanilla is not neceassary, I simply like vanilla. The flax seed will give the bread a different crumb texture. Some have defined it as "gooey". It is not "gooey", it is simply characteristic of flax. Yes, the bread is mosit. I recommend keeping a watchful eye on the baking process starting with the lowest cook time and increading it in increments of 5 mins, if needed. Your bake time will differ from oven to oven, obviously, and will also differ depending on the flour you use and the type of pan. I used a super shiny aluminum pan (Williams Sonoma) and lined it with parchment paper. The bread was done in about 50 minutes. I do not recommend dark pans for baking anything. With heavier batters, they tend to cook uneven. This is a good easy recipe. As an experienced cook, I recommend it.
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For best results, make a day ahead of time ! I concur with reviewers who say that the flavours...