"This recipe is so good I smile just thinking about it. Made it before as suggested by cutting tofu into cubes....Much simpler if cut into cutlets, no fooling around with skewers...just lined gas grill with non-stick foil (reynolds wrap) and cooked...so good...made gluten-free soba noodles, rinsed and dressed with the satay sauce garnish with scal"

"The texture of this recipe is very different from other recipes, usually banana bread is "deadly dense", but this bread is light and fluffy.
I seldom have salt-free butter on hand so it's important to adjust the salt by 1/2 tsp..
Sweet batter breads are generally cooked long and low to prevent burning. My bread slid over the side of the pan. To prevent this from happening, I'd raise the oven temperature to 350 to ensure the spring and set the gluten. This will keep the bread in the pan. Start checking for doneness at 35 minutes.
For those who had dry bread, you cooked your bread too long or your oven was too hot! This is a very moist batter bread, if it's dry it's not the recipe. Start checking for doneness much sooner, get an oven thermometer.








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"Part 2
And as one reviewer wrote about a "flour" taste...discard your flour, it goes rancid over time and with heat. There is no overt flour taste in this recipe. It's a good balanced recipe. And for those who forgot their eggs... take out all your ingredients prior to putting the recipe together. Works every time. : )






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"The texture of this recipe is very different from other recipes, usually banana bread is "deadly dense", but this bread is light and fluffy. adjust the salt by 1/2 tsp..
Sweet batter breads are generally cooked long and low to prevent burning. My bread slid over the side of the pan. To prevent this from happening, I'd raise the oven temperature to 350 to ensure the spring and set the gluten. This will keep the bread in the pan. Start checking for doneness at 35 minutes.
For those who had dry bread, you cooked your bread too long or your oven was too hot! This is a very moist batter bread, if it's dry it's not the recipe. Start checking for doneness much sooner, get an oven thermometer.



"

"Alton Brown has crazy mad food science skills. And his explanation of why one should use Rapid Rise yeast, combined with cold temperature was enlightening. His trick for keeping the dough from enveloping the dough hook by momentarily increasing the mixer speed was nothing short of genius. Alton also suggested using a rubber band to mark the original dough level ensuring proper rise, a great idea....and the inverted clay pot saucer well....gobsmacked!
Unfortunately these "cook notes" weren't in the recipe when I made this boule', I had to hunt the net to find the Dr. Strangeloaf episode. (Suggest Food Network simplify this process).
My personal suggestions, wet hands and lightly wet counter when working the dough, really eliminates sticking.
It would be nice if this recipe segued into other versions e.g. whole wheat, seeded etc...
Another reviewer suggested making multiple poolishes at one time so they're on hand when you want to make bread. A really good, solid recipe."