My Carrot/Cinnamon/cardomom bread flop (was: 2 recipe reivews)

[Guest guest]

When I've had a bread, such as banana bread not get done in the middles, I cut

the loaf in half long ways and put it on a cookie sheet, cut side up and bake

for a few more minutes to finish up the baking for the middle part. Try it.

It still will taste great.

Judy

-

Sunday, January 18, 2009 2:50 PM

My Carrot/Cinnamon/cardomom bread flop (was: 2

recipe reivews)

 

 

I made this earlier today because I have some cardamom and wanted to

use it in something, so the review was timely. I don't bake often and

I didn't have enough of certain things to make the full recipe, so I

made half. Well, it didn't cook in the center.. I'm wondering if I

miscalculated when I was cutting everything in half (?). I put it back

in for 10 mins, then 10 mins more and I'm letting it cool before I cut

into it, but the center fell and I can see it still looks

undercooked. Any helpful hints? Maybe some of my ingredients are

stale? As I said, I don't bake often, I'm more into main course dishes.

Thanks!

Jann

 

akfral wrote:

>

> We all know it is fabulous, but I finally made Donna's

carrot/cinnamon/cardamom bread. yum yum the batter is almost as good as

the bread.

 

 

 

 

 

 

[Guest guest]

This is a perfect recipe and I have never had it flop. It has to be the wa)

ypou cut the recipe in half. I can't think of anything else. When you bake you

have to be exact with measurements. I use very good expensive measuring spoons.

I'll bet many people didn't know they vary in size.

How is the heat in your oven? My sisters oven is off, so it's impossible for me

to bake at her house.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" " <

 

Sun, 18 Jan 2009 20:50:50

 

My Carrot/Cinnamon/cardomom bread flop (was: 2

recipe reivews)

 

 

I made this earlier today because I have some cardamom and wanted to

use it in something, so the review was timely. I don't bake often and

I didn't have enough of certain things to make the full recipe, so I

made half. Well, it didn't cook in the center.. I'm wondering if I

miscalculated when I was cutting everything in half (?). I put it back

in for 10 mins, then 10 mins more and I'm letting it cool before I cut

into it, but the center fell and I can see it still looks

undercooked. Any helpful hints? Maybe some of my ingredients are

stale? As I said, I don't bake often, I'm more into main course dishes.

Thanks!

Jann

 

akfral wrote:

>

> We all know it is fabulous, but I finally made Donna's

carrot/cinnamon/cardamom bread. yum yum the batter is almost as good as

the bread.

 

 

 

 

 

 

[Guest guest]

I'm sure it was my math (1 3/4 cups is hard to cut in half!). It

tastes good so we're still going to eat most of it(and thank you to

Judy for the suggestion to cut in half and put back in! we already

cut into it to see how it looked so it's too late, but I'll remember

that). I'll try it again when I'm sure I have enough of all the

ingredients!

 

Our oven is only 4 years old but the door has been weird (i.e. when

you walk across the floor, the oven light blinks off and on because

the door doesn't seem to close tightly, so maybe that's it too!

 

I have lots of different size measuring spoons and cups, I just don't

enjoy baking as much as I like " winging " it with recipes that don't

have to be so precise! But I will be more vigilent next time!

 

Thanks! It IS yummy!

Jann

 

thelilacflower wrote:

>

> This is a perfect recipe and I have never had it flop. It has to

be the wa) ypou cut the recipe in half. I can't think of anything

else. When you bake you have to be exact with measurements. I use

very good expensive measuring spoons. I'll bet many people didn't

know they vary in size.

> How is the heat in your oven? My sisters oven is off, so it's

impossible for me to bake at her house.

> Donna

[Guest guest]

I haven't tried this recipe but all recipes have to be adjusted if

you live in a high altitude and the recipe was created in a low

altitude or visa versa. Even a big difference from sea level to

inland several thousand miles higher. *Cutting a recipe in half* is

not a good idea. Often recipe instruction warn not to do

it,especially with bread and cake recipes. Pan size is another must.

If the recipe calls for a particular size baking pan it is important

to use that size. Glass often cooks faster than metal so the oven

temp. will need to be adjusted.

An oven thermometer will tell you if your oven is heating properly

and your oven rack must also be in the right location.

Don't give up. Try the recipe again and be very careful to measure

accurately. You might think it doesn't matter but don't use a

*heaping* teaspoon/tablespoon unless the recipe calls for it.

I've baked cakes in camp fire coals so you can adjust your recipe and

ingredients to any pan or heat. People baked in wood fire ovens for

ages so you just have to get used to your particular oven.

Deanna in Colrado

**********************************************************************

" " < wrote:

......... I don't bake often and I didn't have enough of certain

things to make the full recipe, so I

made half. Well, it didn't cook in the center.. I'm wondering if I

miscalculated when I was cutting everything in half (?)

[Guest guest]

There you go. I had a feeling it was the heat of the oven. The oven was

cooling down and heating back up and that will wreck your bread and it is hard

to cut many dry ingredients in half, hard to measure half and egg, etc. If the

measurements are 2 cups or 2 eggs then it isn't a problem but that's not how

most recipes read.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" " <

 

Sun, 18 Jan 2009 21:39:31

 

Re: My Carrot/Cinnamon/cardomom bread flop (was: 2

recipe reivews)

 

 

I'm sure it was my math (1 3/4 cups is hard to cut in half!). It

tastes good so we're still going to eat most of it(and thank you to

Judy for the suggestion to cut in half and put back in! we already

cut into it to see how it looked so it's too late, but I'll remember

that). I'll try it again when I'm sure I have enough of all the

ingredients!

 

Our oven is only 4 years old but the door has been weird (i.e. when

you walk across the floor, the oven light blinks off and on because

the door doesn't seem to close tightly, so maybe that's it too!

 

I have lots of different size measuring spoons and cups, I just don't

enjoy baking as much as I like " winging " it with recipes that don't

have to be so precise! But I will be more vigilent next time!

 

Thanks! It IS yummy!

Jann

 

thelilacflower wrote:

>

> This is a perfect recipe and I have never had it flop. It has to

be the wa) ypou cut the recipe in half. I can't think of anything

else. When you bake you have to be exact with measurements. I use

very good expensive measuring spoons. I'll bet many people didn't

know they vary in size.

> How is the heat in your oven? My sisters oven is off, so it's

impossible for me to bake at her house.

> Donna

 

 

 

 

 

 

[Guest guest]

mine was a little underdone in the middle too, I didn't care. I almost like the

batter better.?But now, reading Donna's post, it was partly because I know my

measurements were off and my oven temp is off too.

 

PS the dogs like it too, Daisy got into it on the way to my mom's and ate about

1/4 of a loaf.

 

 

 

thelilacflower

Vegetarian Group

Sun, 18 Jan 2009 4:10 pm

Re: My Carrot/Cinnamon/cardomom bread flop (was: 2

recipe reivews)

 

 

 

 

 

 

This is a perfect recipe and I have never had it flop. It has to be the wa) ypou

cut the recipe in half. I can't think of anything else. When you bake you have

to be exact with measurements. I use very good expensive measuring spoons. I'll

bet many people didn't know they vary in size.

How is the heat in your oven? My sisters oven is off, so it's impossible for me

to bake at her house.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" " <

 

Sun, 18 Jan 2009 20:50:50

 

My Carrot/Cinnamon/cardomom bread flop (was: 2

recipe reivews)

 

 

I made this earlier today because I have some cardamom and wanted to

use it in something, so the review was timely. I don't bake often and

I didn't have enough of certain things to make the full recipe, so I

made half. Well, it didn't cook in the center.. I'm wondering if I

miscalculated when I was cutting everything in half (?). I put it back

in for 10 mins, then 10 mins more and I'm letting it cool before I cut

into it, but the center fell and I can see it still looks

undercooked. Any helpful hints? Maybe some of my ingredients are

stale? As I said, I don't bake often, I'm more into main course dishes.

Thanks!

Jann

 

akfral wrote:

>

> We all know it is fabulous, but I finally made Donna's

carrot/cinnamon/cardamom bread. yum yum the batter is almost as good as

the bread.