So I just made Mrs. Larkin's wonderful Christmas Pumpkin bread, but combined it with this recipe: http://www.food52.com/recipes..., but without the bananas. I also changed it around just a bit, adding almond milk, and a bit of chocolate chunks. IT was FANTASTIC, the best I've done yet!
My question is about the flavor: when I ate it hot, 10 mins after it was done baking, it was good, but then when I ate it when it got cold, the pumpkin and spices were much more flavorful, and I thought it would have been better hot, but instead it was the opposite, does anyone know if this happens just with quick bread? Sorry long question.
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I've sent Shirley an email! Will let you know if I hear back.
P.S. I found nothing in her book further than typical "remove from oven and cool." I love the "mad science/molecular gastronomy" approach that many chefs take - like Grant Achatz - it is so interesting. Shirley and Alton put it out there in a way regular pee-brained humans like myself can understand. :)
I agree with betteirene; baked goods nearly ALWAYS taste better after resting for a day. Not even taste "better," but they taste as they're supposed to. I've noticed this is particularly true with chocolate/cocoa goods.
The only baked good I'd eat hot-out-of-the-oven would be a popover. Slathered with butter. And strawberry jam.
@dr. babs: I ate it cold cause I brought it out with me and it was so cold today, so it got cold quick.
but my favorite way to eat anything breadlike is toasted!! I love that slight crisp outer edge, but this bread was better colder cause its so moist and light at the same time, toasting it might dry it out a bit.
Discuss amongst yourselves all you want--I'm know I'm right: I have Alton Brown on my team, so there. : < | (That < is my nose stuck up in the air and my lips firmly clenched, and I'm looking straight at you, sons Michael and Andy!.)