This bread recipe inspired me to get into baking. When my obsession with food started I was actually just into the cooking part, not the baking. Nestle and I make a mean chocolate chip cookie but the road ends there. You see, my sis is an amazing baker and each year we all want her pumpkin cheesecake for Thanksgiving dessert, not my first attempt at an apple pie.
About six months back I saw this bread recipe, took a crack at it and presto, I’m a baker. Well, semi-baker. There isn’t any yeast involved, so it comes together rather quickly. The recipe calls for sour cream, which in my opinion is central to the bread’s flair. I remember my mom always embellishing the Bisquick pancake mix with sour cream, I just never knew it was responsible such spectacular texture and flavor. Don’t skimp on the sour cream. I even used full fat. Gasp! I also licked the
bowl spatula. Don’t act like you don’t do it too. 😉
Now, I know it’s not thanksgiving time, and you may find it a bit difficult to get cranberries this time of year (just use frozen ones), but let me tell you something about this bread here, it knows no season. And you must try it, in the near future preferably.
First off, there are few aromas that can compete with the smell of freshly baked bread. Open your door and let it linger its way down the street. a real neighbor attention getter, let me warn you. This bread is moist with a slight tart yet sweet flavor, and it’s virtually low-fat with only 6 tablespoons of butter and a dollop of sour cream, plus I even made it with half whole wheat pastry flour and couldn’t tell the difference. (yay, I love that!) oh yeah, did I mention it’s delicious! so so so good. all on it’s own. no butter or jam needed. it’s almost cake like. and who doesn’t like cake?
I do! How about you? Give it a try for breakfast or dessert
Adapted from Monet’s recipe
1 c. whole wheat pastry flour
1 c. AP flour
1 c. raw sugar
1 tsp salt
1/4 tsp baking soda
1 tsp baking powder
< 1/4 c. cream*
< 1/4 c. skim milk*
6 T unsalted butter, melted and cooled
1/3 c. sour cream
Juice of 1 Orange
half of a bag of frozen cranberries, chopped
*(I had these on hand, the original calls for 1/3 c. whole milk, so I just made my own!)
Preheat oven to 350 ° and line bread pans with butter or nonstick spray. In one bowl mix the dry ingredients, in another bowl mix the wet ingredients. Fold in the dry ingredients, about 1/2 c. at a time, until combined- a spoonula works well here. Add in the extras. Not sure if it matters, but I’m all about not over-mixing my bread. I feel like I might have heard Ina or Giada say it along my culinary education, and I don’t want to risk it.
Make 4 mini loafs to share or one big loaf. Bake until golden, about 40-50 mins. Check doneness with a toothpick, for it to come out clean, or just use a knife. Cool the bread on an iron rack until you’re able to remove it from the pan. Let it cool some more… if possible.
Around here, not so possible 🙂