Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Darienne

Darienne

12 hours ago, Margaret Pilgrim said:

We need you to post "what happened next".    Did it eventually cook through?    Was it recognizable as challah or even bread?    Did it release from the pot?    I sympathize  with your disappointment.    Unless it "ate well".

Tasted like Challah.  Looked like a loaf that had gone crazy.  As noted above...not cooked through properly and too much too dark crust.  

 

Bottom line.  Fed only to family and it tasted just fine.

 

Added:  So my next plan would be either to make another gluten-free loaf in the Breadman...or another Challah in the Regal and see what happens....

Darienne

Darienne

12 hours ago, Margaret Pilgrim said:

We need you to post "what happened next".    Did it eventually cook through?    Was it recognizable as challah or even bread?    Did it release from the pot?    I sympathize  with your disappointment.    Unless it "ate well".

Tasted like Challah.  Looked like a loaf that had gone crazy.  As noted above...not cooked through properly and too much too dark crust.  

 

Bottom line.  Fed only to family and it tasted just fine.

×
×
  • Create New...