honey raison bread

17 Saturday Mar 2012

Tags

baking, bread, honey, honey raison bread, raison, tea bread

This delicious bread is low in fat and goes well when served with breakfast served with fresh fruit. The high yogurt content give the bread its light, white center. Serve your homemade jams and jellies with this tasty bread!

Raison and Honey Bread

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¾ cups plain yogurt

2 egg whites

½ cup raisons

1 tablespoons honey

butter for greasing the pan

Preheat oven to 425 degree (F). Mix together the egg whites and yogurt. Add the flour, baking soda, baking powder and salt. Add the honey and raisons.

Grease a loaf pan and place batter in pan. Bake for 20 minutes or until golden brown. Cool slightly before turning out of the pan. Serve warm. Enjoy!

Resource:

Donovan, J. (1999). Essentials Egg: Exploit the Versatility, Aroma and Taste. Toronto, ON: Macmillan, Canada.

pinolata (pine nut bread)

16 Thursday Feb 2012

Posted by Delena Rose in cook

≈ Leave a comment

Tags

coffee, Italian loaf, loaf, pine nut, pine nut loaf, pinolata, sweet bread, tea, tea bread, Tuscany

This cake is often encountered in Tuscany, where pine nuts are plentiful and not very costly. It is not a dish to end a meal, but rather one that is served for breakfast or brunch, or for merenda, a mid-morning or mid-afternoon snack. ~Lorenza de’ Medici

Pinolata (Pine Nut Cake)

1 ½ cups all-purpose flour

1 teaspoon baking powder

pinch of salt

½ cup unsalted butter, softened plus 1 tablespoon for the pan

½ cup sugar

3 eggs

½ cup pine nuts

Preheat oven to 350 degrees (F). Sift together the flour, baking powder and salt in a bowl.

In another bowl, mix together the butter and sugar until soft and fluffy. Add the eggs one at a time. Then add the flour mixture. The dough should be quite soft.

Butter a loaf pan and dust with flour. Pour the dough into the pan and sprinkle with the pine nuts. Bake for 40 minutes or until toothpick inserted in the middle comes out dry.

Remove from pan and cool completely on a rack before serving. Enjoy with coffee or tea.

Note: I prefer to add the nuts right into the batter rather than sprinkling them on top as I find the nuts tend to all fall off of the top when I slice and serve the loaf.