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Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. For recipe two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. http://bit.ly/2jsmxZF
Another entry in our contest to win Modernist Bread, this time from eG Member edsel: "My first attempts at the French Lean Bread. I thought it would be quite similar to the Ken Forkish white bread with poolish recipe, but the results are significantly different."
My second Holiday Quick Bread sort of got off to a rocky start. I found a recipe for Eggnog Muffins, I got all the ingredients out on the counter to get started. But then I realized I didn't have any paper muffin cups, which I prefer to use in this case for the presentation. So I figured I could just turn it into a loaf pan and make the traditional quick bread form. I added some dried cranberries to the batter, but I think I'd prefer raisins next time for their sweetness and softer texture, and I doubled the spice measures, also adding cloves and nutmeg. I added brown sugar to the recipe for the streusel topping and it gave it a nice crunchy texture. The recipe called for rum extract, a mere 1/2 tsp. That was too puny I thought, so I added two tbsp. of dark rum, which is the same ingredient we add to our homemade egg nog. It's a nice, simple recipe.
Eggnog Quick Bread-
2 1/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 cup eggnog, (I bought eggnog made by a local dairy co-op)
1 cup butter, melted
1 tsp. vanilla
2 tbsp. dark rum or bourbon
1/2 cup raisins or currants
Preheat the oven to 375. (I used the convection setting).
Spray a loaf pan, (I used a 8x4 small loaf pan). In a mixer bowl combine the flour, sugar, baking powder, cinnamon, nutmeg, and cloves and mix to combine. With the mixer running, add the eggs, eggnog, melted butter, vanilla, rum and raisins and thoroughly mix the batter.
Pour into the loaf pan and sprinkle the top with the streusel mixture. Bake for about 25 minutes, until the topping is golden and a toothpick runs clean when inserted into the bread.
1/3 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 tbsp. butter
Combine all the topping ingredients in a mini-processor and pulse a few times to combine.