A cautionary tale: trust your instincts.
Once a week I volunteer at a soup kitchen. Last night I thought - gosh, I should make some kind of bread or something to bring in. I had the remains of a bag of rolled oats, a jar of dried-out raisins, a few slightly cracked eggs that had to be cooked ( I cracked them myself by accident), and half a tub of yogurt that needed to be used. I found a recipe that included all those things.
On reading through the recipe, I thought - gosh that's a lot of baking soda for one loaf of bread. And then, further, realized that there was no oil or other shortening in the recipe (it was a quick bread). But, like an idiot, I didn't pay attention to the recipe alarm bells. For ONE LOAF the recipe called for 2 cups of whole wheat flour and 2 cups of rolled oats. Also 1-1/2 cups of raisins, a cup of brown sugar and 2 cups of buttermilk (for which I subbed yogurt thinned with milk). I added about 1/4 cup of veg. oil because I though it should have some. And the piece de resistance: 1 tbsp. EACH of baking powder and baking soda.
First of all, omigod, the sheer quantity of batter! It foamed almost right out of the bowl immediately. So I greased a second loaf pan because - holy cow, it wasn't going to fit in one. THen I spooned the batter in and let it bake.
Well you all know what happened next. The batter grew out of the pans and all over the oven floor. Then the breads sank in the middle before baking to industrial-strength toughness. At the end, I let them cool slightly and, ever the optimist, took a small bite.
Let's just say that there should never be 1 tbs. of baking soda in anything. The chickens, this morning, were very grateful. I never bake a recipe that looks hinky - and this is why. I should definitely have listened to my gut. Oh well. A good reminder.
by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...
by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...
by Jen Wheeler, Christine Gallary, and Amy Wisniewski | Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.