Monday, February 27, 2012

Daring Bakers- let your imagination run really really wild!

Not that I have not been cooking, just that I literally have not been motivated to update my blogs- feel like I am talking to no one. All the effort- not sure why I do it...yeah yeah one of those moments!

Anyway I am glad to kick the year off with a DB challenge




The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe

2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or soured milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond
1 cup dried raisins, soaked in orange juice
1/2 cup chopped crystallized ginger

for the glaze

1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
4 tsp fresh orange juice

Directions:
  1. Preheat oven to moderate 350ºF. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
  2. In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
  3. Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
  4. Mix in the raisins and ginger
  5. Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the juice, adding more juice as needed to thin the glaze to the desired consistency.

Judgement

Well they are quick to make... that is the point. The bread was decadent, moist and just the perfect sweetness! I ♥ quick breads. Thanks Lisa!