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Friday, July 13, 2012

Maple-Pecan Bread

French toast, maple syrup, and orange juice. S...
French toast, maple syrup, and orange juice. San Diego, California. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Luxurious, pure maple syrup is a sumptuous taste treat. Once initiated to its special qualities, you will never consider using imitation-flavored sugar syrups. Maple syrup, produced by boiling sap of the sugar maple tree, is characterized by grade. Grade A Light or Fancy is pale and delicate. Grade A Medium and Dark and Grade B syrups, both excellent for baking are progressively a bit thicker, darker in color, and slightly stronger in flavor. Grade B syrup, robust in flavor, is the choice of discriminating bakers for its pronounced maple flavor.



Want to have a Grade E in your cooking? Try to use maple syrup in this maple-pecan bread recipe. Savor the taste of maple syrup and savor the EXCELLENT grade you will reap in your home cooking. Good luck!


You will need:



 1 ½ cups (6 oz/185 g) pecans

2 ½ cups (13 oz/405 g) all-purpose (plain) flour

1 cup (8 oz/250 g) sugar

1 tablespoon baking powder

1/2 teaspoon salt

3 large eggs, beaten

4 tablespoons (2 oz/60 g) unsalted butter, melted

1 cup (8 fl oz/250 ml) buttermilk

3/4 cup (9 fl oz/265 ml) pure maple syrup


Here's how:



Preheat the oven to 350oF (180oC). Grease a 9-by-5-inch (23-by-13-cm) loaf pan or spray with a nonstick cooking spray.

In a food processor, combine half of the pecans and ¾ cup (4 oz/125 g) of the flour. Process until a finely ground nut flour forms. Coarsely chop the remaining pecans and set aside.

In a bowl, stir together the remaining 1 ¾ cups (9 oz/280 g) flour, nut flour, sugar, baking powder, and salt. Make a well in the center and add the eggs, melted butter, buttermilk, and maple syrup. Stir just until evenly moistened, 15-20 strokes. The batter will be slightly lumpy. Do not ovemix. Using a large rubber spatula, fold in the chopped pecans just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into the prepared pan.

Bake for 30 minutes, then rotate the pan and bake until the top is golden brown, about 30 minutes longer. Reduce the oven temperature to 325oF (165oC) and continue baking until the top is browned and firm and the loaf begins to pull away from the sides of the pan, 10-15 minutes longer. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Carefully unmold the loaf onto the rack and let cool completely. Wrap tightly in plastic wrap and store at room temperature overnight. Cut into thick slices and serve.








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