Thursday, March 26, 2009

Bread Baking Day # 18

(Nederlands? kijk wat verder naar beneden!)

vlag engels/amer klein This month it's Mansi's (Fun and Food blog) turn to host Zorra's ever popular event "Bread Baking Day #18" and she choose "Quick Breads" as the theme: "...This time, we choose Quick Breads, something that is less fussy, and more fun!.." More fun?? Well I had lots of fun last time!

Here in the Netherlands we don't call loaves that are baked with baking powder/soda 'bread', so this can be confusing for us. Everything that's baked in a loaf tin with chemical rising agents (baking soda/powder) is called a "cake' or a 'koek' here (and to make things eve more confusing a cake in english.. .like a birthday cake with layers.. we call a 'taart'). And we know 'bread' only as something with yeast. I remember being quite surprised that there were 'cakes', muffins and even pancakes in breadbooks that were English or American. But that's just a matter of learning foreign ways. So this month I've baked a Quick bread (a 'koek' in our language) with pecans and blueberries. A great flavor combination.

Blueberry-Pecan Bread
(1 loaf)
Blueberry-pecan bread
(PRINT recipe)
2 cups AP flour
2/3 cup sugar
1,5 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
juice and grated rind of 1 orange
2 TBsp butter, room temperature
1/2 cup boiling water
1 cup blueberries (fresh or thawed)
1 cup chopped pecans

Butter one 9"x5" loaf pan and line it with some baking parchment that sticks out at the sides.
Preheat the oven to 350ºF/180ºC.

Sift together 1 3/4 cups and the rest of the dry ingredients in a large bowl.

Pour the juice and orange rind with the butter in a measuring cup and top with boiling water making 3/4 cup.
Add the liquid to the dry ingredients and blend well.

Combine the berries, pecans and 1/4 cup of flour in a seperate bowl and add this to the batter. Carefully fold in, trying not to bread up the berries too much.
Spoon into the loaf pan and bake for about 1 hour until golden brown and a toothpick comes out dry and clean.

Take the bread out of the oven and let rest for 5 minutes. Now take out the loaf, by tugging the paper lining. Cool on a wire rack.

(From: "Bernard Clayton's new complete book of breads")


Vlag nl klein Bread Baking Day #18

Deze maand is Mansi (Fun and Food blog) aan de beurt om Zorra's populaire event "Bread Baking Day #18" te verzorgen en ze koos "Quick Breads" als thema. Plat vertaald "snel broden", het zijn broden zonder gist, die rijzen met bakpoeder of zuiveringszout (baking soda). In ons land noemen we dit soort baksels eigenlijk geen brood, maar ofwel een cake of een koek. Soms kan dat verwarrend zijn, net zoals met 'cake' in het engels bijna altijd een taart (al dan niet met lagen) wordt bedoeld en geen cake in de lange vorm die wij hier kennen.
Eigenlijk zouden wij dus een 'quick bread' eerder een cake of koek noemen. Maar zolang we maar begrijpen wat we allemaal bedoelen vind ik het best. Kortom dus: een baksel (koek of cake) met bakpoeder en baking soda -geen gist- met blauwe bessen (ik gebruikte natuurlijk diepvries bessen aangezien de verse nog wel even op zich laten wachten) en pecannoten, een heerlijke combinatie.
En wist dat in vergelijking met onze ouderwetse cake dit soort cake/koek veel minder vet en suiker bevat?? Misschien wel aardig om toch ook eens een 'vluggertje' te bakken.....
(maar voor mij de volgende keer graag weer een thema mét gist!)

Blauwe bessenkoek met pecannoten
(1 cake/koek)
Blueberry-pecan bread (p.424)
(recept PRINTEN)
280 g bloem
160 g suiker
1,5 tl bakpoeder
1/2 tl zout
1/2 tl baking soda (zuiveringszout)

sap en rasp van 1 sinaasappel
2 el boter, op kamertemperatuur
120 g kokend water
140-150 g blauwe bessen (vers of ontdooid)
125 g pecannoten, gehakt

Vet een cakevorm in en bekleed die met bakpapier dat over de zijkanten uitsteekt (om het er straks makkelijker uit te halen).
Verwarm de oven voor op 180ºC.

Zeef 245 g bloem en de andere droge ingredienten (dat is het eerste rijtje) in een grote kom.

Schenk het sap en de rasp van de sinaasappel met de boter in een maatbeker. Giet er kokend water bij tot je in totaal 175 ml hebt. Voeg deze 'natte' ingrediënten toe aan de droge en meng het goed.

Meng de bessen, noten en 35 g bloem in een andere kom voorzichtig door elkaar en schep het daarna door het deeg, probeer zoveel mogelijk bessen heel te laten, dus voorzichtig scheppen.

Doe het beslag nu in de bakvorm en bak het ongeveer 1 uur tot het goud bruin is en gaar. Haal de koek uit de oven en laat die in de vorm ongeveer 5 (-10) minuten afkoelen. Haal dan m.b.v. het bakpapier de koek uit de vorm en laat hem verder afkoelen op een rooster.

(Uit: "Bernard Clayton's new complete book of breads")


Arundathi said...

you're right. i had lots of fun last time too!! love this bread - looks delicious! blueberries make everything better!

NKP said...

That looks so tasty! Perfect for breakfast or brunch.

natalia said...

I love your bread it's wonderful !!!

Anonymous said...

Aye, your are right. We do not call this kind of "bread" a bread here in Austria too. We'd call it cake... I was a bit confused to read that muffins or pancakes and the like were allowed this time but well...different countries different opinions on similar topics I guess and it is always fun to learn how others see things :o)

Love your bread! mmmmh blueberries! can't wait for the summer to have them fresh from the bushes again :o)

Karen Baking Soda said...

It *is* quite confusing isn't it? I love blueberries, wish they were more readily available here (and not as expensive!)

Anonymous said...

Who could EVER resist that loaf!!! absolutely decadent:)

Anonymous said...

Blueberries and pecans; two of my favourites. Your bread looks delicious and it wouldn't last long in this house!

marleen said...

'Brood' met bosbessen....mmmmmmmmmmmmmmm!

MyKitchenInHalfCups said...

Isn't it sort of another way of saying "A rose by any other name would smell as sweet."
I'm sure this was wonderful with coffee in the morning, tea in the afternoon, heck I'm ready for blueberry bread by any name anytime.

Susan/Wild Yeast said...

Bread, cake, whatever you call it, it looks so good! Blueberries and pecans, yum. And I too had plenty of fun last month! :)

Shelly said...

This looks delicious! I love all the blueberries and the huge pieces of pecans.

Jamie said...

In France, it would also be a cake. But whatever it is called, this Blueberry Pecan Bread/Cake looks fantastic! Yummy anything with blueberries and pecans, but this looks really delicious!

All of these bread challenges are a lot of fun!

Siri said...

Wow- such an intense color on that bread! The combination sounds great.


Lien said...

Thanks all

@ Arundathi, I think I spot a general love for blueberries here!

@ Natashya, if you come over I'll bake it for you ;-) Will you make me the mushroom soup then?

@ Natalia, Grazie!

@ Astrid, well it doesn't matter of course what you call it, it's baking Yay!

@ Baking Soda, slowly I get used to it! I just saw frozen blueberries at AH in little boxes, they were not too expensive, at least that's what I thought!

@ Mansi, thanks!

@ Marjoke, it was quick gone here too.

@ Marl1, Cake met bosbessen... nog beter haha

@ Tanna, you're right,tho sometimes it can be quite usefull that you both mean the same thing. In this case both would taste great I think.

@ Susan, thanks. This was fun too! I guess baking is fun anyway

@ Shelley, i love those big pieces too, but you could chop them up more as well

@ Jamie, I agree: bread or cake, it tasted great!

@ Siri, Yes it turns quite a funny color because you just can't help breaking some of the blueberries up!

Nancy/n.o.e said...

I love the look of your blueberry loaf (see, I'm avoiding either "cake" or "bread"!)

Lien said...

You're so clever Nancy!