Yesterday I came across a curious recipe for bread which had a proportion of gram (chickpea) flour and used evaporated milk for the bulk of the liquid. Naturally, I couldn’t resist trying it! Gram flour is something I keep anyway (mainly for chickpea fritters on my lacto-vegetarian days), and I added a small tin of evaporated milk to the Waitrose delivery. Lazily, I adapted the quantities for the bread machine (hence the hole for the machines paddle at the bottom of the loaf).
The result was … interesting. Much better risen than I’d expected, with a slightly nutty taste. Not a bread for every day, but would go really well with cheeses like manchego. Something to keep up my sleeve for appropriate occasions, I think.
