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one success and one failure

Mmmm.... maple syrup. Maple-baked chicken breasts from A Taste of Quebec are juicy and tender with a hint of sweet maple syrup.

On the other hand, the apple cinnamon bread doesn't look like a loaf of bread. The texture seems really light (which is unusual for gluten-free bread), but it's not only short but super-misshapen. Half the loaf is as high as muffins, and the rest is still really short. It smells really good, so we have decided to dub this a muffin loaf, instead of calling it failed bread.

Now I'm wondering whether my mishap with the rice bread corrected poor measurements in the book!

Comments

( 3 comments — Leave a comment )
kara_gnome
Mar. 14th, 2010 01:34 pm (UTC)
You may be having a subliminal effect on me. Yesterday I found recipes for how to make a sourdough starter, and printed out recipes for sourdough biscuits and sourdough french bread :)

I should explain; I don't care for homemade whole wheat bread, and white bread burns too high with the carbs, but I've heard that sourdough, because of how it's cultured, that it is slow burning, not as slow as whole wheat, but much less than white. Whether this is true or not, I'm not sure, but I hope so.

There really isn't much good bread around here, and I really miss it. And I did print out a recipe for Challah, too, that sounded something like the recipe that I lost that was so good.

A fellow at my gym told me yesterday that he likes to put maple syrup on meat, just pour it on, like on a pancake. Yours sounds very good :)
mmarques
Mar. 14th, 2010 01:37 pm (UTC)
In this recipe, I poured maple syrup over the chicken pieces before baking. There were also herbs and sliced onions. I poured water into the bottom of the pan. A couple of times, I basted the chicken.
kara_gnome
Mar. 16th, 2010 12:16 pm (UTC)
I'll mention this to him, he might like to try it :)
( 3 comments — Leave a comment )

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