I may have been helped in knowing to leave some extra room for the filling to bubble. I filled it too high. My lattice work wasn't very pretty after the bubble over, but it made up for that lack in taste. Yum!
The first time I made this I followed the recipe exactly. Very good! The second time I made it I substituted: Orange juice instead of water. Refined coconut oil instead of vegetable oil. My spice measurements were slightly heaping. It turned out simply... legendary. If you try any of these alterations it will definatly improve the outcome of your bread. It also could have done with less sweetener as many others have suggested. Enjoy!
I have made this recipe in a loaf pan, muffin pans and mini muffin pans. We adored the muffins. One dozen muffins is the same volume as one loaf pan and they cook in only 30 minutes. The minis cook in 20 minutes. No matter which way you prepare this recipe it will turn out great. I don't think a few chocolate chips would hurt either!
Best ever!
Perfect. I made the best miso soup out of this base.
Very good. The bonito was a nice change from the normal miso soup I've made. Really gives a good depth of flavor. I added shitake mushrooms too and used Chickpea miso.
Fantastic recipe! Perfect! This will be the only miso recipe I ever make. We don't eat unfermented soy so I used: Chickpea Miso instead of the soy miso and fluffy fried egg cubes instead of the tofu. I also added a bit of wakame too.
This is a great base and I would highly recommend it. Try as instructed then season to taste. I added a sprinkle of cayenne, garlic powder and cumin powder to spice it up and it was amazing.
