Baking Substitutions

Deb,

If I remember right there is a cornbread recipe that uses creamed corn in Lee Bailey's "Country Weekends" cookbook, I'll check it when I get home.

[lynne]

I'm planning on experimenting with an old "Bag Bread" recipe that makes a crusty loaf with good crumb tomorrow. I will try subbing yogurt for the oil and just whites for the eggs. I'll let you all know if it turns out!

[ February 26, 2001: Message edited by: lynne ]

Okay, Lynne,
I give. Is bag bread kinda like Italian bread loaves? Or maybe like a crusty
sourdough bread?

Nutritionpost

[lynne]

Yep! Italian loaves, but prehaps a little crustier. Neat recipe - from a 6th grade course I took - mix it all in a ziploc; bake on brown paper bag type concept.

Very kid (or mom friendly) - easy to clean. Turns out well everytime.

Got sidetracked last weekend and did attempt the altered version.

[lynne]

Found and tried the following recipe; good for vegans; healthier than your normal sponge cake

Eggless Sponge Cake
from Complete Baking: cakes, puddings and patries

1 3/4 c. self rising whole wheat flour
2 t. baking powder
3/4 c. superfine sugar
6 T. sunflower oil (or can use cooled melted margarine)
1 c. water
1 t. vanilla
4 T. favourite preserves (or reduced-sugar spread)

Grease two 8" cake pans and line with parchment.

Sift flour and baking soda into a bowl, stirring in any bran remaining in the sifter. Stir in the sugar.

Add liquid ingredients and mix well with a wooden spoon about 1 minute or until the cake mixture reaches a smooth consistency.

Divide the mixture between the prepared pans

Bake in 350 degree oven 25-30 minutes until center springs back when lightly touched. Leave to cool in pans before turning out and trandferring to a wire rack.

To serve, remove parchment and place one of the sponges on serving plate. Spread with jam and place remaining sponge on top. Dust with some more superfine sugar.

[ March 05, 2001: Message edited by: lynne ]

[m brown]

isomalt, that is a liquid sugar that has been inverted with acid and keeps moisture in baked goods and keeps sugar from recrystalizing in other uses.? am i correct?

fruit juice concentrates can be used in place of sugar too.

remember, they are all used as insolin in the body except for the non carb sugar substitutes.

[lynne]

Has anybody used the granulated honey product, HoneySweet?

It's supposed to be used in a 1 for 1 substitution for sugar.

B&B wise, I think it would be cool to be able to offer it instead of messy bottles of honey (which ends up any and everywhere!)

lynne

[SeattleDeb]

I made banana nut bread today with non fat plain yogurt, buttermilk instead of milk (because I had some left in the carton), and a little more than 1/4 cup sugar than the amount the recipe called for 3/4 cup..which seemed a lot for one loaf of bread. The bread turned out really good--and dense. Wondering what other types of yogurt would work well with banana bread..(vanilla?).

Can I have a slice?

[SeattleDeb]

It's in your email crudeau

I just got a Lodge iron skillet pan so I'm going to re-try the cornbread using that pan in the oven. Say Crudeau..did you ever find the cornbread recipe?

[Kimmie]

Hi you all!
This cornbread talk is making me hungry. Most of the cornbread recipes i came across required a skillet. I have these nifty cast iron corn molds. Guess i will have to change the baking time!?

Any thoughts?

[m brown]

Kimmie, welcome.
I use the corn stix cast iron pans, here's what you can do:
I use a 475-500 degree oven (good and hot)
the hot oven is appropriate for muffins or sticks to give them the fast blast of heat to create a nice rise.
brush hot molds with clarified butter OR
spray with Pam food release spray
put batter into hot, greased molds and bake, for 5-10 min, turnig once or twice.
this is appropriate for a pizza or deck oven.

[SeattleDeb]

I've had those little corn sticks cast iron pans for years and have never used them. Thanks for this post. You said to brush hot molds with butter...how long do you heat them up in the oven first before putting batter in them? Another silly question, when you said turn them once or twice, you mean turn the molds right?

Deb:

Haven't hooked up my old computer yet. When I do, I will get that recipe for you.

[Kimmie]

m brown
Seattledeb

Thanx u2.

i'm a bit too: once you brush hot molds with butter...how long do you heat them up in the oven first before putting batter in them?