Has anyone else tried this recipe? I did, with a couple of minor
substitutions, and the results were disappointing.
I used an egg instead of eggbeaters, and whole milk instead of skim.
I thought the batter seemed too wet in consistency and too little in
quantity. I should have trusted my instincts. The result was a squat
loaf that sunk in the middle. Taste is uninspiring. What a shame --
it sounded so good.
Did I do something wrong here, or is this recipe a dud?
Many thanks,
D Reynolds
Woolwell Farm