So I made this soda bread posted by Karina at Karina's Kitchen tonight to have with dinner, and it was so good! Other than using egg replacer, I didn't change the recipe at all. I did however, after cooling it enough to remove it from the pan, put it back in the oven (bread strait on the wire shelf style) on warm for maybe forty five minutes.
It was earlier than I thought when I started making it, so it was all baked at four thirty, an hour before Brian was coming over for dinner. I really wanted it to still be warm when dinner was served, so I just kept it in the oven. I don't think that it effected it at all, other than perhaps increasing the crustiness of it, which was amazing. It was nice and crunchy on the outside and soft and yummy on the inside. I took it out about fifteen minutes before so that I could put the tilapia in to broil, and cut it maybe five minutes before Brian got here. The flavor and texture were stupendous. I melted some honey and butter for dipping. Even after it got cold it was still crusty and soft (we sat munching for a while), and it wasn't until the end of the meal that Brian realized that it was made with my "weird" flours. I will definitely be making this again.
In case curiosity abounds, with the bread, we had baked/broiled tilapia (I baked it until it was paled, and then broiled it for just a few minutes to crisp the edges) that I dredged in a mixture of honey-mustard, brown sugar, and lemon juice, and then lightly dusted with rice flour, and a mixture of zucchini, green beans, and carrots in a rosemary-butter sauce.
Here is all that was left to be photographed. (That's a sandwich bag that it's sitting on.)
- ▼ March (5)