How do I make this quick-bread recipe less moist?
I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm missing in the recipe? I haven't yet tried to pat dry the shredded carrots. Thoughts?
Coconut Carrot Quick Bread
- 2/3 cup processed dried flake coconut
- 1 tsp. cinnamon
- dash sea salt
- 1/2 tsp baking soda
- 5 eggs
- 1 tsp. vanilla extract
- 2.5 cups shredded carrots (medium grate)
Combine coconut, cinnamon, sea salt, baking soda. In separate bowl, beat eggs and vanilla. Add dry to wet, mix thoroughly, add grated carrot. Pour into glass bread loaf dish greased with coconut oil. Bake at 325 degrees F. for 1.25 hours or until done. Best served grilled in frying pan, warm. (recipe by ZeraMarie)
Best Answer
Not sure what done is for this; maybe you just need to bake it longer? That should drive out water—though possibly it will cause other problems. But probably it'll be OK since you can grill it.
I think getting some water out of the shredded carrots is the first thing to try—they have a lot of water (like all vegetables). Patting them dry will remove some. Pressing them between dry towels/paper towels will remove more. Roasting (or sautéing) them can remove even more (and will change the flavor). Or you could use a food dehydrator or low oven to just dry them.
Reducing the amount of carrot may help too, but that will again alter the flavor.
Another thing that might help: I suspect you have the eggs for binding & richness. That's mostly the yolk—you could try leaving out some or all of the whites (using the yolk only).
Pictures about "How do I make this quick-bread recipe less moist?"
How do you fix bread that is too moist?
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350\xb0 F for 10-20 minutes.Why is my bread too moist?
Oven Temperature most loaves are soggy at the bottom because they've not had enough heat but you can go around that by using a hot stone or a steel baking plate or using a crockpot.Why is my homemade bread so moist?
It is the stage of fermentation. If you don't let it rise long enough, and put it in the oven too soon, it is under proofed. in the same sense if you take your time and wait too long before getting your dough into the oven you have over proofed your dough.Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
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