Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
1
Large LoafEasy
Published 2013
With rich, toasty flavors and a tender crumb, no one will guess this loaf is gluten-free. I prepare it in a cast iron frying pan, which I can bring right to the table, and serve it warm with butter. For a satisfying breakfast, lunch, or snack, smear leftovers with peanut butter. Sometimes I make this loaf with ½ cup (4 fl oz/125 ml) maple syrup rather than the brown sugar, and mix it in with the liquid ingredients.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe