Posts Tagged ‘loaf’

Pumpkin Bread

October 27, 2011

For those who read my blog, know it has been a long time since I have posted. A few months in fact. And the unfortunate reality is that it isn’t because of my lack of time to blog. It is my lack of time to cook. Apologies to all who blog, but the latter is much more concerning.

Cooking and baking is part of what makes me calm, helps me keep things in perspective, allows me to feel control when other things feel out of control. And, most importantly, it allows me to share my food with others, and therefore share my love through the gift of food.

But, my busy job and travel schedule has resulted in nights of take out, frozen pizza and late night visits to our favorite local restaurants.

So, this past weekend I was finally in town. No work trips. No packed social calendar. Just a weekend to enjoy fall and reset for the busy week ahead. And fall being my favorite culinary season, I knew I had to take this opportunity to get back to what I love.

So, after 8 mini loaves of pumpkin bread that filled our house with the scents of fall, and was shared with neighbors, coworkers and friends, I rekindled what had been missing in my hectic life.

Although I love my job, and feel blessed every day that I go into work, I remembered the many other things that make me who I am. I had been missing going for a run, reading the latest Bon Appetit and spending the time with my husband that we both deserve.

So on Sunday, with the aroma of cozy and spicy fall filling our house, after delivering a loaf to our neighbor and packing up the others for coworkers, after making my butternut squash risotto with a glass of red wine listening to Italian music…..I knew that my life needed to shift. I needed to go back to what makes me happy, and prioritize it, no matter how hectic my life becomes.

So, this pumpkin bread symbolizes my commitment to spend more time doing what I enjoy doing – and that is spreading love through food.

And, it was only fitting that the pumpkin bread recipe I found was that of Bobby Flay, who I surprisingly met the weekend before at Keeneland. A sign? Maybe.

So besides the emotional connection I now have to Bobby Flay’s pumpkin bread, it is quite possibly the best recipe I have ever made. Granted, there is more sugar than in a batch of chocolate chip cookies, but his mixture of spices (especially All Spice, my favorite cold weather spice) make this a  comforting taste of fall.

So, for those who need to rekindle their love of cooking, or those just looking to make a great fall treat for the ones they love, I thank Bobby Flay for giving me the recipe that made me realize what I had been missing.

PUMPKIN BREAD
1 9-inch loaf or a 4 small loaf pan

* 4 tablespoons unsalted butter, softened, plus more for the pan
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon fine salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 1/2 cups sugar
* 1/4 cup vegetable oil
* Scant 1 cup canned pumpkin puree, not flavored pie filling
* 2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes (if you are using a small 4 loaf pan bake for only 45 minutes). Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Banana Bread

October 10, 2010

Impromptu baking has become somewhat of a new hobby of mine. By impromptu, I don’t mean feeling the desire to bake an apple pie on a Saturday, going to the grocery store to get the necessary ingredients, then turning a food craving into a reality. I mean looking at my kitchen and saying – hmmmm, I have everything I need to make this yummy sweet treat at this very moment – so I will! It started with cookies, because let’s face it, a day doesn’t go by when I don’t have all the necessary ingredients for cookies on hand. It generally happens about 10pm at night in conjunction with a chocolate craving.

But lately, I have had a bit of a banana problem. We eat them weekly, but the bunch doesn’t always get consumed before good old oxygen takes over and turns them brown and mushy. This baking, as you may have guessed, stems from the sick feeling in my stomach I get when perfectly good ingredients go to waste. When I know that if I just add a few eggs, flour, sugar, etc., I can turn those unwanted bananas to a warm and inviting loaf of banana bread.

But, the dilemma that generally follows is the fact that I rarely have milk or buttermilk on hand. So, one day when I was searching for a recipe that didn’t require those two “moistness ingredients” I found this recipe using something else I would hate to have go to waste in my fridge – creme fraiche. I had half a container left, and it was the perfect use for it.

The result was an amazingly moist, flavorful and delicious banana bread. And the best part is, it would be amazing with a few cups of chocolate chips – for those late night cravings.

Thanks to Gourmet for this perfect go-to recipe for when I can’t bear to see overripe bananas and creme fraiche go to waste!

NOTE: The reviews on the Web site show that sour cream is a great substitute for creme fraiche. if you don’t have it on hand. So they seem to be interchangeable!

BANANA BREAD
Makes 2 loaves (can easily be cut in half, which I did)

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche (or sour cream)
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped (optional)
2 cups chocolate chips (optional)

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts (if using) and chocolate chips (if using) gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Glazed Lemon Bread

February 23, 2009
Lemon bread cooling...

Glazed Lemon Bread

I hear people quite often say, “Do you like to cook or bake?” It seems to be commonly an if/then statement. Either someone has the personality of doing things on a whim, inserting creativity, tasting as they go, and expressing themselves in a unique way. Or, they like to follow things by the book, knowing that every time the dish will come out the same.

Perhaps because my personality seems to span the two spectrums, I love to cook AND bake. They are different, sure, but they each have their own unique pleasures.

But I truly believe that even though baking does have a specific formula – there IS room for creativity. Granted, you do have to make sure you have the correct egg count, put in a levening agent, etc. But, if you know the purpose of each ingredient, you can start seeing the options. Spices can be added, you can alter white vs. brown sugar, butter vs. shortening – all to get different results.

The following recipe is a great baking example of following by the book but also being creative. The recipe came verbatim from Bon Appetit, but if you are more into orange bread than lemon bread, you could alter it a bit – using orange zest instead of lemon zest and orange juice instead of lemon juice.

This bread is great for breakfast, a snack, dessert and also makes a beautiful and delicious gift.

The glaze is the best part, so make a point to take the extra step of making it, as well as puncturing the bread with a toothpick to let the glaze permeate into the bread. It forms a sweet and tart glaze that truly makes the bread unique.

Glazed Lemon Bread (one loaf)
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup (one stick) unsalted butter, room temperature
2 large eggs
2 teaspoons finely grated lemon peel
1/2 cup whole milk
1/4 cup lemon juice

Preheat oven to 350F. Lightly butter/spray a standard size loaf pan. Whisk flour, baking powder and salt in medium bowl to blend. Using an electric mixer, beat one cup sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in lemon peel. Beat in dry ingredients alternately with milk in 3 additions each. Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clear, about one hour.

Meanwhile, combine remaining 1/2 cup sugar and lemon juice in heavy small saucepan and stir over low heat until sugar dissolves.

Transfer bread in pan to rack. Pierce top of bread all over with a wooden skewer. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack.


Follow

Get every new post delivered to your Inbox.

%d bloggers like this: