Re: The quest for sandwich bread continues -- Cashew bread disaster!

[Guest guest]

> as it cooled, it collapsed into itself,

>

> Marina

>

Marina,

I sent out a plea about this same problem about 6 weeks ago and Sheila

recommended that I lower the temperature and bake it longer. So I

lowered the temperature to 250F and baked it for 1.5 hours and now it

comes out great every time!

[Guest guest]

Hi Marina,

> My first loaf was in a 10x5 inch pan. I made a half-recipe of the

cashew butter bread, and it filled the pan just over halfway. At its

height of baking, the loaf was at the top of the pan -- then it

collapsed.

>

> My second batch was a full recipe of the batter. I divided it

between my 10x 5 pan, and a second 8.5 x 4.5 inch pan --

>

> Maybe I need to try the flour instead of the cashew butter --

possibly that's more stable?

I haven't tried cashew butter yet, but here are some ideas that seem

to work for most nut baked goods:

I use small loaf pans: they are 3 1/2 " X 5 " . If I use regular sized

loaf pans I only fill them to 1/3 full - makes a shorter loaf but it

bakes through. You may have a hot oven and may want to lower it

further and bake longer. You may only want to do 1 loaf pan's worth

of dough at a time until you work out the process that works for your

oven.

Sheila, SCD 61 mos

[Guest guest]

Hi Marina,

> My first loaf was in a 10x5 inch pan. I made a half-recipe of the

cashew butter bread, and it filled the pan just over halfway. At its

height of baking, the loaf was at the top of the pan -- then it

collapsed.

>

> My second batch was a full recipe of the batter. I divided it

between my 10x 5 pan, and a second 8.5 x 4.5 inch pan --

>

> Maybe I need to try the flour instead of the cashew butter --

possibly that's more stable?

I haven't tried cashew butter yet, but here are some ideas that seem

to work for most nut baked goods:

I use small loaf pans: they are 3 1/2 " X 5 " . If I use regular sized

loaf pans I only fill them to 1/3 full - makes a shorter loaf but it

bakes through. You may have a hot oven and may want to lower it

further and bake longer. You may only want to do 1 loaf pan's worth

of dough at a time until you work out the process that works for your

oven.

Sheila, SCD 61 mos

[Guest guest]

Hi Marina,

> My first loaf was in a 10x5 inch pan. I made a half-recipe of the

cashew butter bread, and it filled the pan just over halfway. At its

height of baking, the loaf was at the top of the pan -- then it

collapsed.

>

> My second batch was a full recipe of the batter. I divided it

between my 10x 5 pan, and a second 8.5 x 4.5 inch pan --

>

> Maybe I need to try the flour instead of the cashew butter --

possibly that's more stable?

I haven't tried cashew butter yet, but here are some ideas that seem

to work for most nut baked goods:

I use small loaf pans: they are 3 1/2 " X 5 " . If I use regular sized

loaf pans I only fill them to 1/3 full - makes a shorter loaf but it

bakes through. You may have a hot oven and may want to lower it

further and bake longer. You may only want to do 1 loaf pan's worth

of dough at a time until you work out the process that works for your

oven.

Sheila, SCD 61 mos