Tue, Apr-10-01, 16:45
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Forum Founder
Posts: 37,417
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Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
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First, Sharon, I haven't posted my new version yet ... the previous versions don't use sour cream. I need to make one more trial batch before I post ..... and ran out of vital wheat gluten... had to make an emergency trip downtown to Tara Natural Foods (I hate traffic, crowds and no parking .. )
Um, I'm not sure if it would be successful as a single loaf. My thinking is that the size and volume would require a longer baking time in order to ensure the center of the loaf is cooked, and this could lead to the outside getting overdone. On regular grain-based breads, that would mean a nice chewy crust. With these delicate meringue-based breads, it would just be tough, and taste burnt, I think. Not sure though.
The other thing is you might need to use more baking powder for leavening. Even as it is, the buns tend to flatten a bit from their own weight. I imagine a LOAF would collapse even more so. Kind of defeats the purpose. If you want toast, the buns slice horizontally with a good bread knife ... the kind with a serrated-tooth - not straight - blade.
That being said, anyone is free to experiment, and for sure, let us know if it turns out!! For me, think I'll stick to buns............
Doreen
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