Tuesday, October 28, 2008
New oven! Baking begins again!
Mhhhh mmmh!! I feel good! Got a new oven and am lovin' it! It's a simple Rowenta countertop thing but boy, it's a dream compared to the archaic ten-year-old Baby Belling (inherited from MIL), which produced erratic heat, had no window, no light and no timer (oh, and it died a few weeks back). The Rowenta on the other hand, is so powerful it doesn't even need preheating for most things! Whoa...
Anyway, started baking today after a long dry spell. I wanted to use up some flour I had. Made a 10-grain yoghurt quick bread, using the recipe right off the back of the flour's plastic wrapper. Didn't really have high hopes as the last time I used this flour, the experimental bread was yucky. But this recipe turned out fine. It had a nice crust on top, but the bread was soft inside, almost like cake.
BOB'S RED MILL 10-GRAIN YOGHURT QUICK BREAD
3 cups 10-grain flour
1 tsp salt
1.5 tsp baking soda
1/2 cup brown sugar, firmly packed
1/4 cup vegetable oil
2 cups plain yoghurt
In large bowl, combine flour, salt, baking soda and sugar. Beat eggs and add oil. Fold in yoghurt. Add wet ingredients onto the dry, and stir until moistened. Do not overmix. Pour into greased 9" x 5" loaf tin and bake at 180 degrees C (or 350 degrees F) for 55 mins, or until a toothpick inserted into center comes out clean.
P.S. I used blueberry yoghurt and reduced the sugar. Those with a sweet tooth may prefer to keep the sugar though.
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