Wait, it's Wednesday. Sigh.
Anyway, one of these days I'm going to get back on track with all of the blog-baking, but for now, the Black and White Banana Loaf (page 232), brought to you by Ashlee of A Year in the Kitchen. I love this recipe... it was easy to make and I marbled for the first time. Yes, that's a verb. At least I say it is.
The batter should be thick, so it doesn't blend together easily. Don't mix the batter too much once it's in the pan. Run a butter knife in a zigzag once down the pan. Then, don't touch it. No, really, leave it alone. Another key to a tender bread is to minimally mix the batter. Don't develop the gluten too much or else it'll be tough.
For the chocolate, I used Ghiradelli's 70% cacao baking bars. The recipe also called for rum, but I didn't have any, so I used a liberal dash of brandy.
Woohoo! Look Ma, I marbled!
Where was Henry VIII? Well, he missed this week's TWD and we enjoyed his antics with M.S.'s and D.'s chocolate chip cookies instead.
Wednesday, August 6, 2008
Tuesdays With Dorie: Black and White Banana Loaf
Labels:
bread/pastry,
Tuesdays With Dorie
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9 bites:
Looks great! I need to get this marbling thing down. Yes, I suppose it is a verb. Yours looks great and I like the idea of a splash of brandy.
The marbling looks fantastic. Glad you enjoyed it.
Very pretty! Love the marbling :)
That looks lovely! Nice job on the marbling.
Now that is the marbling I was going for. Great job, looks fantastic!
That's just about the most perfect-looking cake I've seen this week. How did it taste?
Great job on your cake! Have you ever tried the Marbled Chocolate Banana Bread from Cooking Light? That one's my fave, and bonus it's low fat!
Oye, your marbelling looks so professional. I'm jealous...mine ended up too lopsided in comparison.
Very pretty! Love the marbling :)