Home' Advocate Communications : Fiordland Advocate 22 September 2011 Contents WHAT'S COOKING
Page 12 | 22 September, 2011
Baking breads is a pleasurable
experience. The moreish aromas
that fill the kitchen are an
enticement to overindulge. And
breads are versatile. They can be
sliced and buttered or served 'as
is' for morning or afternoon teas,
in lunch boxes, for after-school
snacks as well as suppers.
'Quick' breads are those that have
a chemical raising agent added,
usually baking powder or baking
soda or sometimes both. They are
often prepared in a similar way
to muffins. The liquid ingredients
are combined and stirred into the
combined dry ingredients
until they are just moistened.
They should not be overmixed
otherwise the bread will become
tough and peak in the middle.
Loaves that include dried fruits
may take different times to cook
depending on the variety and
moistness of the fruit. To test for
doneness, press the centre of
the loaf and if it springs back it
should be cooked. Double-check
by inserting a skewer in the centre
to see if it comes out clean.
Today there are many different
sizes of loaf pans available
including the traditional metal, the
new silicone and fancy designer
If you don't possess the same
sized pan as stated in the
recipe, fill your pan with water
and measure the number of
cups it holds. As long as it holds
approximately the same as in the
following guide then the recipe
Alternatively, you could use to use
two smaller pans, reducing the
A Guide to Loaf Pan Quantities:
holds 6 cups.
pan holds 4 cups.
holds 2 cups.
Use your loaf
2 cups mixed dried fruit
1 cup strong, hot green tea with
1 tablespoon golden syrup
1 large egg, lightly beaten
½ cup sugar
1½ cups wholemeal flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Preheat the oven to 170°C. Lightly
oil a 21cm x 10cm x 6.5cm loaf
pan or line with baking paper.
Place the dried fruit in a bowl.
Pour the hot tea over the fruit and
add the golden syrup. Stir then
stand, until cool.
Stir in the egg and sugar. Sift
in the flour, baking powder
and cinnamon. Mix until just
Pour into the prepared loaf pan.
Bake for 50-60 minutes or until
a skewer inserted in the centre
comes out clean.
Cool on a wire rack. Wrap in
plastic film for a day before
Green tea fruit loaf
1¾ cups plain flour
4 tablespoons dark cocoa
1 teaspoon baking powder
¼ teaspoon each: baking
¾ cup sugar
100g butter, melted and
2 large eggs, lightly beaten
1 cup mashed bananas
(about 2 medium bananas)
1 teaspoon vanilla essence
Preheat the oven to 180°C.
Lightly spray two 17cm x 9cm x
5cm loaf pans with oil.
Sift the flour, cocoa, baking
powder, baking soda and salt into
a bowl. Stir in the sugar.
Combine the butter, eggs,
mashed bananas and vanilla
in another bowl. Lightly fold the
liquid ingredients into the dry
ingredients, until just moistened,
Pour into the prepared pan.
Bake for about 30-35 minutes,
until a skewer inserted in the
centre comes out clean.
Cool on a wire rack.
Excellent served cold as a snack
or slightly warm with ice cream for
Chocolate banana breads
2 tablespoons sugar
2 cups flour
2½ teaspoons baking powder
1 egg, lightly beaten
½ cup milk
100g butter, melted
1 cup cooked, mashed
2 rashers bacon, cooked and
Preheat the oven to 200°C.
Lightly grease six, 10cm x 5cm
mini loaf pans.
Place the sugar, sifted flour and
baking powder in a bowl. Combine
the egg, milk, butter, pumpkin and
bacon. Add to dry the ingredients,
stirring until just mixed.
Spoon into prepared pans. Bake
for 30 minutes until golden and
These may be frozen. Reheat
from room temperature for about
30 seconds for each loaf. Serve
sliced in half with butter.
Pumpkin and bacon mini loaves
2½ cups plain flour
2 teaspoons baking powder
1 teaspoon curry powder
½ teaspoon finely ground black
1 cup buttermilk
125g butter, melted
300g (3 cups) grated carrot
Preheat the oven to 190°C.
Lightly oil a 24cm x 13cm x 7cm
loaf pan or line with baking paper.
Sift the flour, baking powder, curry
powder and black pepper into a
Make a well in the centre.
Whisk together the buttermilk,
eggs and melted butter. Pour into
the dry ingredients and mix until
Carefully stir in the carrot. Do not
Spoon into the pan and smooth
the top. Bake for about 50-60
minutes or until a skewer inserted
in the centre comes out clean.
Serve sliced, either plain or
Curried carrot bread
Great served with soup or as a snack.
These breads were cooked in designer cardboard loaf pans purchased from my local deli -- great for
gifts from the kitchen. Stand the loaves in a cake pan to support them during cooking.
I used a mixture of small dried fruits including currants, sultanas and
chopped cherries plus craisins (dried cranberries) that give the loaf a
Green tea fruit loaf
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