I've been a rhubarb-bread-makin' fool this spring. I'm pretty sure the following recipe for strawberry-rhubarb bread is my favorite. I also finally figured out the trick to ensuring the loaf of bread comes out of the pan without a hassle -- all you need to do is line the buttered pan with parchment paper (also lightly buttered). Doing so makes taking the loaf out of the pan much easier, and prevents the bread from sticking to the pan and falling apart, as happened with the last loaf of bread I baked.
Strawberry-Rhubarb Bread (printer-friendly version)
makes one 9" loaf
1/2 C plain nonfat Greek yogurt (I used Chobani o% Plain)
1 1/2 t lemon juice
zest of one lemon
1/2 t vanilla extract
3/4 C brown sugar
1/3 C organic canola oil
1 farmers' market egg
3/4 C unbleached all-purpose flour
1/2 C whole wheat flour
1/2 t kosher salt
1/2 t baking soda
1/2 t ground cinnamon
1 C organic rhubarb, chopped
1/2 C organic strawberries, chopped
turbinado sugar
1. Preheat the oven to 325 degrees.
2. Lightly butter a 9"x5" bread pan. Line the pan widthwise with parchment paper, leaving about 2-3" of excess paper on both sides to use as handles. Lightly butter the parchment paper. Set the pan aside.
3. In a small bowl, combine together the skim milk, lemon juice, lemon zest, and vanilla extract. Let set for at least 10 minutes.
4. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
5. In a large bowl, stir together the brown sugar, oil, and egg.
6. Alternately add the flour mixture and milk mixture into the sugar mixture, stirring between each addition.
7. Fold in the chopped rhubarb and strawberries.
8. Spoon the batter into the prepared baking pan. Sprinkle the top evenly with turbinado sugar.
9. Bake in the oven for 40 minutes, or until a toothpick inserted into the bread comes out clean.
10. Cool the bread in the pan on a wire rack for five minutes, then remove the bread from the pan and let it cool completely on the wire rack.
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