I have tried bread making for the first time today using Delia's Wholemeal Rolls recipe. I followed the recipe exactly but the rolls turned out rather flat instead of round and very dense inside even though they did double in size during the proving. I would appreciate any advice on where I went wrong please.
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I want to make the Austrian Coffee and Walnut Cake with coffee cream. I am allergic to cheese so could you suggest a substitute for the mascarpone and fromage frais. Many thanks - JB
How do I change the recipe measurements from metric to imperial?
The Meatloaf recipe from the "Complete Cookery Course" says to use a 2 pound loaf tin. Is the Silverwood loaf tin the right size for this?
Thank you, as ever, for your time and expertise!
I use plain flour a lot for cakes, pastry, etc, a lot of your recipes call for self raising flour, what can I substitute for SR flour. I left the UK more than 50 years ago, lived in the USA, now in France, where I don't know if I can even find SR flour. The flour I do use is all purpose flour (AP Flour), which I believe is plain flour.
Happy New year!
I made about 6 of the last minute mincemeat christmas cakes. They were lovely and moist but one of them the fruit sunk to the bottom but the cake was nice. What would cause it to sink because it is a very wet mix?