Category Archives: brunch

Restaurant Style Flaky Bread Recipe


This recipe has bewitched Bon Appétit (BA) magazine to the point it was called their favorite bread of 2014. According to BA’s recipe developer and writer, Alison Roman, ‘It’s not often you dream about something you ate at a restaurant. But the warm, buttery, pull-apart, roti-esque ‘’flaky bread’’at Brooklyn’s Glasserie is powerful stuff. Once I made my own version, I found even more to love: It’s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes or a friend stops by unannounced—boom! Just griddle and you’re good to go.’ Sounds intriguing, no? FYI, the bread from the Glasserie’s menu with focus on Middle Eastern food is called Griddle Bread.  Guess what, we’ve been having a recurring stash of the flaky/griddle bread dough in our freezer for the last 10 months and have no plans to abandon this habit. There is only one way for you to find out why, n’est-ce pas?  

The enchanting flaky bread is painfully similar to Paratha bread originating from South India, but who cares, right? As long as it can enthrall so many readers and bread-making enthusiasts, I’m in for the journey, and hopefully so will be you. I actually bothered to compare the traditional Paratha bread and the BA’s Flaky Bread recipes and discovered only one difference: ghee vs butter. The name Paratha means the ‘layers of cooked dough’ (with ghee or butter + salt successfully breaking it into the warm salty flakes when cooked). Whichever was the source the flaky bread inspiration morphed from, I have to admit: this bread is a total winner as no-leavening part of making it, flaky-salty crisp and ability to match almost anything edible you can think of with it, make it absolutely superior to many other bread creations. 

If you happen to be moving on July 1st (the weirdest thing to do on Canada Day and oddly enough, the most popular one in Quebec), this snack might save your day.

Bring it to your next potluck gathering or picnic, dress it with the blanket of homemade hummus or lentil avocado spread and it will jazz up the party in an instant – a highly rewarding experience I lived through already.

Equally, just a dollop or melting butter or ghee with some spiced honey drizzle over the hot flaky bread make complex and powerful flavor-texture dynamic with the subtle punch of sweet fire from chili honey which is hard to forget. And, hey, don’t you think about the calories when eating it or you will ruin the feast! PS: the quote above is for the re-assurance.

Two most important conditions to make the flaky bread a success: SALT for sprinkling and the right SKILLET. Salt has to be flaky: Maldon salt is suggested in the recipe, but I got away for less with fleur de sel or grey unrefined fine sea salt of French or Greek origin.  The cast iron skillet or griddle is highly advised, although I found it also very satisfactory to use ROCK-style pan, like the one in the image above and the one you can see on the images: it has white spots on the surface
Im skipping the visual step of making dough as this post is written on a short notice, but it’s no brainer as the recipe below explains. I suggest while making dough coils though, try to add some bits of bacon or cheese in them for an extra decadence.

Lets put it this way: I hope it will warm up your morning tomorrow (the forecast says we will have ‘cats and dogs’) and may be with the number of great dips or stuffing and some help of Sugar Sammy’s episodes  will help to bring the ‘two solitudes’ closer.

Happy Canada Day and Cheers to All!

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RESTAURANT STYLE FLAKY BREAD
Yields: 10 flaky breads
Ingredients:
1 teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10)
Flaky sea salt (such as Maldon), or fleur de sel, or Mediterranean natural unrefined fine sea salt  
Olive oil (for parchment)
Instructions:
Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an un-floured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope. Wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an un-floured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of parchment brushed with oil.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter (omitting the butter-brushing step made a better job in my case) and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
Ahead: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).

Adapted from: Flaky Bread Recipe by Alison Roman, Bon Appétit magazine, 02/2014

Mother’s Day Best: Buttermilk Pancakes with Soft Cheese, Strawberries and Pistachios

What would I do without my mom? Where would I be? What would I become? How would I be? ‘Mothers are the vessels of life that build and grow societies all over the world. Moms are the thread that holds it all together and the tie that binds. They operate on passion and instinct and never let fear guide their way. Mothers are the strongest and most resilient people on this earth, and for that all reverence is justified…’ 

My mom left me some images and collages, took a break and asked me to take care about this post. She means the world to me and there can’t be any better time, no matter how busy I am. My grandma’s birthday falls on May 10th, so this day has double significance in my family being both, Mother’s day and my grandmother’s birthday.  Love is in the airon this day and celebration is big. A festive breakfast or brunch starring with these cakey and creamy pancakes which absorb maple syrup like a sponge makes a good start!  The strawberries add freshness and flavor, pistachios kick in a salty crunch and the delectable blanket of cheese completes the riff wondrously bringing the Glass Candy’s videoin my head to the Air France’s version. A very cool commercial indeed, if you haven’t seen it! 
The buttermilk pancakes family tradition takes years, although the recipe itself took many twists and turns to finally settle with this one, which we find to be our favorite.

The recipe is based on the formula from the master bread maker Peter Reinhart , who searched for the fool proof recipe himself for years to finally stumble upon Marion Cunningham’s buttermilk pancakes recipe, which he now calls the “best pancakes in the world.

Please follow these tips to achieve the best results:
a) This formula does not lend itself to multiplying, so the measures are given only as volume and not weight.
b) Most pancake batters are mixed ahead and then rested. This one is griddled immediately, so it must be handled tenderly to prevent the gluten from toughening.
c) The lumps disappear in the frying pan, so mix only till all the flour is wet and assimilated.
d) The larger the pancake the more unevenly it will cook, with the center being slow to finish. If you like your pancakes custardy, make the big ones, if you prefer them well-done, make two or three small ones in the same pan (or keep two pans going).
e) Unbleached flour is preferred but bleached flour will also do.
f) Feel free to alter the toppings with other fresh fruit or berry, nuts or soft cheese (i.e. My grandma loves it with cottage cheese, while my mom prefers fresh goat cheese and I always opt for whipped mascarpone with fruits like strawberries).
Enjoy!
Great for breakfast, lunch or a tea break:
P.s. Before I finish, there’s something else I wanted to share with you: the video about the video.  It’s about how much effort/cost it takes to make  45-seconds glam video ad.  You might find this comparison weird, but to me that is my mom and myself in a nutshell: an iceberg the tip of which is me. And so is my grandma to my mom. 
Happy Birthday dear granny Nelly! We love you!
Happy Mother’s Day to All the Great Moms!
Yours truly, T for Tat.
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BEST BUTTERMILK PANCAKES
Yields: 4 to 8 pancakes
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons melted unsalted butter
1 tablespoon butter or oil for the pan
Instructions:
Sift the flour, baking soda, and salt together into a mixing bowl.
Crack-open the egg and pour it whole into the center of the flour mixture. Pour the buttermilk over the egg.
Stir the ingredients together with fork or a large whisk just till a lumpy batter forms and all the flour is absorbed. Pour in the melted batter just till the butter is dispersed.
Heat a heavy skillet over medium-high heat. When it is hot, add a teaspoon of butter or oil and swirl it around to coat the pan.
Ladle or pour the batter into the pan to the desired size and tilt the pan to spread the batter (it is thick so it will not spread very much).
When bubbles begin to appear on the top of the pancakes, flip them and continue cooking for about 1 minute. They should be brown on both sides but tender in the middle.
Keep the pancakes warm in a 200F oven or on a plate under a clean towel, while making the rest.
Serve with maple syrup and/or your favorite fruits, nuts and cheese.
Adapted from: ‘Crust and Crumb’ by Peter Reinhart, Ten Speed Press, 2006.

Savory Potato Boxty Bread Recipe


This winter is the neverending story, and today we had yet another mini snow storm. However, it is St. Patrick’s Day, about the time we invite some spring into our lives and table travel to the Emerald Isle of soda bread and potatoes.

The apple tree branches I put in the water last week upon pruning our fruit trees have given tiny pastel green burgeons. They make some wonderful spring house decorations and an amazing background to feature the Irish savory potato soda bread called Boxty we baked for today’s particular occasion. Ready to follow? Buckle up to this fine old school gem of Sleepy Maggie’s Canadian rendition performed by an icon fiddler Ashley MacIsaac and scroll the images first to determine if this recipe will hook you up.
The word Boxty stems from the old Irish bacstaí, which means ‘poor house bread’ and pertains to the mix of flour and potato from which you can make a pancake or bread.  This Irish rural recipe is believed to have been created during the times of famine to feed big families and make potatoes, which were the only means of survival, stretch further.  The pancake or loaf was served with milk and salt and Irish kids used to call it ‘dippity’. Today Boxty is a huge come back food trend in Ireland and potato bread and pancakes are served in restaurants all over the country.
Obviously, the Boxty Bread is a tribute to the Irish terroir, which includes:
STARCHY POTATOES
WHEAT FLOUR, MILK & BUTTER
DILL or CARAWAY seeds, sea salt, pepper, BAKING SODA
Mixed together, they make quick and tasty savory bread. Note: you do need to prepare a piece of cheesecloth to drain the grated potatoes for the recipe.
Without yeast as a leavening agent, the Boxty soda bread is very easy and fast to knead and pull off.  

It tastes amazing with some extra butter or the rarebit cheese melt and pickles when freshly baked. Or in the form of Croque Monsieur or mini-pizza with all kind of garnish the day after.

I also love to add it to all kinds of pan-fried or baked breakfasts and brunches, from omelet to frittata.

This bread keeps up to one week in the fridge and slices better when cold. 

BOXTY BREAD IS AN ABSOLUTE MUST TRY IF YOU LOVE POTATOES!
It is said to have inspired the following folk rhyme:
‘Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man…’

Check if it’s true and stay tuned for more Irish soda breads.

PS: A friend of mine has just sent me a nice St. Paddy’s greeting, here’s mine in return-
‘May you live a long life
Full of gladness and health,
With a pocket full of gold
As the least of you wealth.
May the dreams you hold dearest,
Be those which come true,
The kindness you spread,
Keep returning to you.’
Happy St. Paddy to You All!
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Former St. Paddy’s Recipes: Dublin Lawyer
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IRISH BOXTY BREAD
Yields: 4 small loaves
Ingredients:
7 (about 1 ¾ pounds) starchy potatoes
2 tbsp lightly salted butter, plus extra to serve*
2/3 cup of milk*
2 tsp sea salt
½ tsp black pepper, freshly ground
1 ½ tsp dill seeds OR caraway seeds
2 ¾ cups all-purpose flour, plus extra for dusting
5 tsp baking powder
Instructions:
Preheat the oven to 375F. Peel four of the potatoes, cut them into even chunks, cover with water, add the heaped teaspoon of salt and bring to boil in a medium-size saucepan. Cover and simmer gently for about 20 minutes, until tender. Drain and mash with butter until smooth pure.
Peel the remaining three potatoes and grate coarsely. Wrap in a clean piece of cheesecloth and squeeze tightly to remove the moisture. Put the grated potatoes in a large bowl with the milk, ¾ teaspoon of salt, pepper and dill seeds. Beat in the mashed potatoes.
Sift the flour, baking powder, and remaining salt onto the potato mixture. Mix to smooth dough, adding a little more flour if the mixture is too soft.
Knead lightly, then shape into four flat, round loaves, about 4 inches in diameter. Place on a non-stick baking sheet. Mark each loaf with a large cross. Bake in the preheated oven for 40 minutes, or until well-risen and golden brown.
Break each loaf into quarters. Serve warm, spread with butter.
Adapted from: The Irish Pub – Fabulous Food from the Emerald Isle, Parragon Books, 2012

Classic Miso Soup Recipe: Keep it Simple


Classic Restaurant Style Miso Soup
Japanese cuisine topic is broad and challenging, but quintessentially Japan’s food tradition rests on rice and Miso soup. The Miso soup is a beautiful ode to the Sea and the Earth. Almost 40 years ago, Avelin Tomoko Kushi, the legendary advocate for macrobiotic diet and the ‘moving force’ across the US behind the wave of the health food restaurants back in 70’s, published the book ‘How to Cook with Miso’. I found a copy of it few years ago in a thrift store and have embarked of a wonderful journey of experimenting with miso and myriads of interesting combinations with it.  Kushi poetically described Miso soup as ‘… soup, containing a sea vegetable, can be likened to the ancient sea we have evolved from. As that ancient sea nourished our first beginnings, miso nurtures us as the internal sea of our blood.

Visually, when you look at a bowl of Miso soup it somehow reminds of a cloud of sand suspended in the water under which the treasure of other ingredients is hidden…

Japanese Miso Soup & Kombu Seaweed

Although I’m quite sure no one remembers that great activist woman of a Japanese origin, we all know that as of today, Japanese cuisine has officially conquered the world with its food culture intangibles.  In a nutshell, to me it’s a story of the Japanese Chef Nobuki Matsuhisa, who came to the US via Peru, opened his first restaurant in Beverly Hills back in 1987 and was convinced by the rich admirer, Robert De Niro, to open one in NYC 7 years later (celebrity Hiroshima-born Iron Chef Morimoto used to be a head chef there as well). Today Chef and restaurateur Matsuhisa celebrates his 66th anniversary. ‘Nobu’ is all over the world, including US, UK, Italy, Greece, Russia, UAE, Hungary, Hong Kong and, of course, his native Japan…

Chef Matsuhisa and his Miso Soup Images from Nobu’s Vegetarian Cookbook by © Nobu Matsuhisa
What started as an exotic personal or professional travel to Japan few decades ago by selected chefs, food critics and writers has now turned into a massive food tourism pilgrimage to the land of samurai and cherry blossom.  It’s not just the exotic atmosphere, steamy bowls and sultry paper lanterns that lure foodie tourists from all over the world to this destination. With 267 Michelin starred restaurants under its belt Tokyo became the global gourmet capital where food is perceived as SUPER-HEALTHY and ATTRACTIVE; and Japanese chefs known for their stiff upper lip work ethics have become an example of a professional EXCELLENCE to be judged against.

Most of us however can’t afford to hop on a plane and fly to Japan to explore its rich culinary map and this is when the classic simple Japanese recipes come in handy. This post is my tribute to the humble Miso soup, a simple traditional Japanese concoction with exotic flavors of umami, sea and earthy and tangy taste of fermented soybeans. The mentioning of it instantly brings most of us to the sushi restaurants, where miso is a staple to begin the feast.

Unfortunately, the Internet is riddled with pseudo-classic miso soup recipes (missing kombu, using roasted nori instead of wakame, chicken stock or soya sauce for the stock base, firm tofu instead of soft, etc.) which can repulse you fast and make you forget about trying Miso soup DIY forever (this is how my first pack of miso paste ended up in garbage in a first place). But may be this fool-proof recipe will hook you on it without a problem.

The vegetarian version of Miso soup is made of primarily two basic ingredients: dried kombu seaweed-based stock called ‘dashi’ and ‘miso’, fermented paste from cooked salted and aged soybeans.

Kombu Vegetarian Dashi Stock
KOMBU VEGETARIAN STOCK (called KOMBU DASHI) + MISO make a powerful healing and detoxifying soup packed with fiber, probiotics, proteins, enzymes, rare vitamins (like K and B12), microelements and scientifically proven anti heart disease and breast cancer properties. Truly, this soup is a wonderful dish to kick-start a day, have a healthy lunch, break or a quick dinner. While the spring is trying to break through and the Lent has started back in February, this soup DIY recipe can’t be more timely in my point of view.
Miso Paste

The RESTAURANT STYLE, NON-VEGETARIAN classic version of dashi stock is called awase dashi and has an extra ingredient in it: dried fermented and shaved skipjack tuna flakes called KATSUOBUSHI, which you can buy at any major Asian grocery like Kim Phat:

Katsuobushi Flakes (Bonito)
Equally, and more on a budget, dashi stock can be made of dried baby anchovies and is called the iriko dashi:

Dried Anchovies

The sushi restaurant-style version also usually includes:
– soft silken tofu (never firm tofu);
– shitake mushrooms;
– wakame seaweed;
– minced scallions

Other Miso Soup Ingredients
If you are a Miso Soup lover, its exotic ingredients will not cost a fortune and have a very flexible shelf life. Here is what you need to to stock on (requires one single trip to the big Asian supermarket like Kim Phat,Tai Food (smaller places would be more expensive) – don’t forget to bring this list with you:
THE BREAKDOWN FOR A RESTAURANT-STYLE MISO SOUP INGREDIENTS
– DRIED KOMBU SEAWEED (can last well-sealed in a pantry indefinitely) – the 100g/$3.99 pack lands me with around 20 batches of 4 cups dashi stock;  
– BONITO FLAKES (can last well-sealed in a pantry indefinitely) –  the 30g/$5.99 pack is enough for 4-5 batches of 4 cups dashi stock; 
– MISO PASTE  (can last in the fridge for up to 12 months) – the 500g/$9.99 pack of uber-healthy white non-pasterized miso paste by Hanamaruki brand (my preferred) makes 8 to 10 batches of 4 cups miso soup and can be used in tones of other recipes (NOTE: as a general guide, the darker is the miso, the longer fermentation it went through, so begin with white type of miso to gradually get used to the taste and proportions);
– SILKY/SOFT TOFU – the 200g/$1.99 pack is found in most major groceies, enough for 1-2 batches of 4 cups of soup;
– DRIED WAKAME SEAWEED (can last well-sealed in a pantry indefinitely) – the 100g/$2.99 pack lands me with around 40+ batches of 4 cups dashi stock; 
– DRIED SLICED SHITAKE MUSHROOMS (can last well-sealed in a pantry for up to 12 months) – the 100g/$4.99 pack lands me with around 20+ batches of 4 cups dashi stock;
Follow the recipe below for the few simple steps:

 And voila, your restaurant-style miso is ready!

Enjoy your first real miso! I will come back with more takes on it.

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One Year Ago: 
Rosemary Oatcake Crackers
Candid Citrus Peel DIY

Two Years Ago:
Pear Yogurt Granola Muffins
Home-Made Granola

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CLASSIC RESTAURANT STYLE MISO SOUP
Yields: 3 to 4 portions
Ingredients for the dashi stock:
4 cups water, OR rainbow vegetable broth without beets
5-6 of 2-inch pieces of kombu (dried kelp)
4 tbsp (1/2 cup) loosely packed bonito flakes (katsuobushi), optional
Ingredients for the miso soup:
2 tbsp dried sliced shitake mushrooms (optional), soaked in cold water to reconstitute 
½ to 1 pound silken/soft tofu, cubed
2 tbsp wakame seaweed
4 tbsp white miso, OR mix of red and white miso paste
3 scallions, minced
Instructions: 
To make the dashi stock combine water/broth and kombu in a saucepan and bring the mix to boil. Simmer for 10 to 40 minutes (depending on how strong you want the flavor of seaweed)* Remove kombu and add bonito flakes, if using. Bring the stock to simmer, remove from heat and let bonito flakes steep for 5-20 minutes. Strain the stock through the mesh and discard bonito flakes.  Add some boiled water or stock to bring the quantity back to 4 cups.
Bring the broth to simmer and add shitake mushrooms. Simmer for 1 minute. Add tofu – don’t boil, because it will ruin the distinct flavor of dashi.
Dissolve miso paste in a cup of hot broth separately. Pour the miso mix back into the stock, add wakame and scallion, warm through (don’t bring the stock to boil) for 1 minute. Ladle into bowls and serve hot.
*Please note that restaurant chefs prefer to cook kombu longer for more intense flavor.

Art and Science of Perfect Banana Bread


Moist, moist, moist! Freshly baked banana bread based on a recipe of a true bread artist is something to behold. Utterly aromatic, comforting and delicious, what can taste better or be a better gift on the Hugging Day (today), or the Hunt for Happiness week (this week)? There are thousands recipes of banana bread, but this particular one stood the test of time in our family. 
Photo of Peter Reinhart credit: Ron Manville
The recipe comes from Peter Reinhart, one of the world’s leading authorities of bread, author of nine books on bread baking and multiple James Beard Award winner. To call his book ‘Crust and Crumb’ a bread-making bible in our house wouldn’t be an exaggeration (fyi, his most recent ‘Bread Revolution’is currently undergoing lots of testing chez nous). Every recipe from it is a hit, so when it came to banana bread recipe few years ago, Reinhart’s book was undoubtedly our first reference.  
My grandfather in law was pioneering in bananas import to Quebec about a century ago in hunt for his own happiness. I’m not sure if an idea of making banana bread from some of his perished goods ever crossed his mind, but the fact remains: bananas were then very expensive. The first recipes of banana bread started appearing in the cookbooks around the Great Depression when some entrepreneurial housewives hustled on recycling overripe bananas into baking goods and popularizing baking soda and baking powder. The two latter ingredients were chemically leavening breads rather than natural yeast. Banana bread spearheaded the revolution of breads from other leavens. Quick breads became a new American staple.
Here’s Peter Reinhart’s Banana bread master formula: ‘Banana bread is the standard by which quick-bread artists are judged. The criteria for great quick breads are simple: They must be moist; They must be delicious. The way to accomplish this is by using plenty of ripe fruit and the proper proportion of supporting ingredients. Tenderness is produced by fat, which means butter, though canola, corn, and other oils can be substituted if cholesterol is a concern. The rest is just flavor blending, the eternal balancing act among sugar, fat and starch.’
The exact banana’s condition is crucial for the bread’s quality. The more overripe is the banana, the more flavor, aroma, sweetness and moist texture it will add to the bread. That said, the slightly greenish or perfectly all-yellow banana will not add any flavor to the bread. 
Example.These are no-goes (the last one is close, but still not enough blackened):
The naturally overripe banana will have much more of brown and black spots. 
For the successful loaf bananas have to be absolutely, perfectly OVER-RIPE! There are two ways to speed up banana’s over-ripe: by hot or cold temperatures.
1. Preheat the oven to 300F. Place unpeeled bananas on the baking sheet and bake for 40 minutes. Let cool completely before peeling and mashing.
2. Place bananas in the freezer for 3 hours. Or, heck, if you are in Montreal right now where the frostbite has reached its peak, just put them outside for an hour.  Let bananas thaw completely  and discard any liquids before peeling and mashing.
This is how the banana will look like after:
Yes, ROTTEN would be the right word. Which brings me back to the ‘Rotten’ episode of Anthony Bourdain’s ‘The Mind of a Chef’ series featuring Chef Chang and Christina Tosi (from Momofuku Milk Bar) making a wondrous banana cream pie from limp blackened thawed bananas.
True: ‘some foods are better rotten…’ to attain the best results in the recipe.
I hope you’ll have a blast making this bread.  Keep it in the fridge, so you can slice it and toast it and have an incredible breakfast, snack or dessert at any time you feel like going bananas.
Enjoy!
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Two years ago: King Cake
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BANANA BREAD (Peter Reinhart’s Master Formula)
Yields: two large or three small loaves
Ingredients:
3 ½ cups (16 ounces) unbleached all-purpose flour
1 tbsp (0.5 ounce) baking powder
½ tbsp (0.64 ounce) baking soda
1 tsp (0.25 ounce) salt
1 cup (8 ounces) unsalted butter at room temperature
2 ½ cups (20 ounces) brown sugar, packed
4 large eggs (6.65 ounces) at room temperature
2 tsp (0.2 ounce) vanilla extract
1 cup (8 ounces) buttermilk
2 ½ cups (20 ounces) ripe bananas, mashed (3-4 bananas)
1 ½ cups (9 ounces) walnuts, coarsely chopped (optional)
Vegetable oil cooking spray
Instructions:
Position a rack in center of oven and preheat oven to 350F. Spray two 9x5x3 loaf pans with non-stick spray.
Sift flour, baking soda, baking powder and salt.
Using a standing mixer fitted with the paddle attachment or using a hand mixer, cream butter and brown sugar until light and fluffy – about 2 minutes.
Mix in eggs one at a time, incorporating each egg completely before adding the next. Mix in vanilla and continue beating for 2-3 minutes until light and fluffy.
Mix in 1/3 of the dry ingredients, then 1/3 of buttermilk, then 1/3 of mashed bananas. Continue in this manner until all the ingredients are incorporated and the batter is smooth. Stir in walnuts.
Fill the pans 2/3 full with batter. Bake for 45 minutes then reduce the oven temperature to 325F. Bake for additional 15 minutes, or until baked through. The safest way of knowing if they are finished is to test them with a probe thermometer. The internal temperature should be 180-185F.
Let the loaves cool in the pans for 10 minutes then turn them out carefully on a rack to cool for at least one hour before slicing.
Adapted from ‘’Crust and Crumb: Master Formulas for Serious Bread Bakers’’ by Peter Reinhart, The Speed Press 2006