Comments on: The Bread with a Heart of Cake

By: Hannah

Hannah — Sat, 11 Feb 2012 22:05:38 +0000

What a huge compliment- Thank you! I’m thrilled you enjoyed it so much. :)

Since I never learned to bake with eggs, I don’t really try to “replace” them, but work around them. Since eggs would primarily add fat in this bread, I increased the total amount of fat, and used some garbanzo flour for added tenderness. If you wanted to substitute for the garbanzo flour, most other bean flours could work, such as fava bean flour or soy flour. Just make sure that if you go with soy, it isn’t defatted.

By: Nick P (Bakefails)

Nick P (Bakefails) — Sun, 05 Feb 2012 21:50:15 +0000

it works fine with all-purpose. my friends used AP b/c they had no idea what pastry/bread flour was. we had to bake it for about 35 minutes (maybe their oven was underheated), but it turned out fine for me when i put it in at 400 for 25 (with bread flour). and the taste isn’t too different. (though, i used veg shortening and they used vegan butter, if that makes a difference.)

By: Nick P (Bakefails)

Nick P (Bakefails) — Sun, 05 Feb 2012 21:48:17 +0000

this is, without a doubt, the best brioche i’ve ever had. i accidentally used vegetable shortening instead of vegan margarine, so i’ll bet it’s even better with vegan butter/margarine, and i added too much flour…so it’s probably better than i expected.
congrats on creating this! it’ll be really useful in the future.
a few questions: do you know how it changes with different types of flour substituted for the garbanzo bean flour? and what took the place of the eggs?

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Fri, 10 Jun 2011 15:29:50 +0000

Since this recipe has such a high ratio of fat and thus not as much gluten overall compared to a normal loaf, I really wouldn’t recommend switching out any sort of flour for the bread flour. AP -might- work, but I haven’t tried it and can’t make any promises. Whole wheat would definitely not, it’s just much too heavy.

By: Carola

Carola — Fri, 10 Jun 2011 15:11:14 +0000

could you substitute all-purpose flour and/or whole wheat flour for the bread flour?

By: melissa

melissa — Thu, 21 Apr 2011 02:02:24 +0000

Awesome. Thanks so much! I’m going to try this for the weekend!!
m

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 21 Apr 2011 01:11:50 +0000

Hi Melissa,

Not “cake yeast” but a cake (or cube) of fresh yeast. If you can’t find fresh yeast, can can also use one packet (1/4 ounce) or 2 1/4 teaspoons of active dry yeast.

By: Melissa

Melissa — Wed, 20 Apr 2011 21:12:19 +0000

what do you mean by cake yeast? are you using just regular bread yeast? do you know what that was in measuring spoon language? Thanks!!

By: Justin

Justin — Mon, 05 Oct 2009 03:01:02 +0000

Still meaning to try this. Did you use a volcanic salt (like the one in the link) or indian kala namak?

By: Cindy

Cindy — Sat, 26 Sep 2009 09:17:48 +0000

This looks so awesome!!! I just told my husband the other day that I was tired of cooking. It comes and goes in phases, I’m sure others will agree. I am looking around tonight to get the spark back, found your site through VegDaily.com and here I am THRILLED and excited to get cooking again. I’m not much of a baker, but I’ll give it a try for this crazy good looking recipe!!

Thanks so much! I will let you know how it turns out. Keep in mind, my baking skills are not finely tuned:)