So here I am working in a culinary institute for almost two years now. It was bound to happen. I baked. I really like eating it. I figured I will enjoy making it too. A huge thanks goes to @shrutisfoodography ; been calling her up non stop for every step of the way. Same goes to @annika.panikker too (you guys are not off the hook yet though).
Started off smoothly enough but the amount of sugar that the recipe calls kind of startled me, I mean who puts one cup of sugar in two cups of flour, so I cut that to straight half.
I advise you guys not to do that. Turns out there is a reason recipe calls for specific measurements.
Luckily I used over ripe banana that compensates for the lack of sugar and didn’t have to throw away the whole thing.
My next creative idea came when I was setting the temperature for the oven. 175 degree celcius seemed a bit harsh for the mild mannered batter. So I kept at 160.
Again, I recommend you guys follow the recipe to the letter until you have a few baking sessions under the belt.
Took an extra 15 minutes for it to brown properly and that in result made the bread a bit dry. But overall I kind of liked it. . The others were kind enough to say that it was quite good. For a first time baker.
I’ll take it.
I took the awesome recipe from the awesome Elise Baur (@simplyrecipes)