The last time I tried this, I misread the recipe and used fifteen fluid ounces of evaporated milk instead of the one five fluid ounce can that was actually called for. The dough was more batter than dough, but I went ahead with baked it off anyway.
This time, I forgot the milk altogether. Wah, wah. Well this is the result. It makes for a passable bread that will probably hold up to a good toasting and butter. Next time ...
Recipe adapted from:
http://www.thefreshloaf.com/recipes/wholewheathoneybread
No comments:
Post a Comment