Raspberry Peach Bread
Flavour-wise I am quite happy with how this quick bread came out. However, I found it fairly delicate and difficult to handle. I added a bit of milk to the recipe even though the standard Tyrian recipe doesn't call for it and I think this may have been my undoing. If I made this again, I think I'd use two eggs and little to no milk.
Raspberry Peach Bread
1 c. flour
1/2 Tbsp. baking powder
1 tsp. salt
3/4 c. sugar
1 egg
3/4 c. milk (less the volume of the egg)
2 Tbsp. butter, melted
1 vanilla bean
1 c. raspberry peach compote
Combine flour, baking powder, salt, and sugar. Crack egg into a measuring cup. Add milk to the cup to bring it up to the 3/4 c. mark. Split the vanilla bean and scrape the "seeds" into the egg mixture. Stir in the melted butter. Pour the wet ingredients into the dry and stir until combined. Add the compote and gently fold it in. Don't worry about thorough mixing here.
Pour the batter into a greased and floured loaf pan.
Bake at 350F for ~40 minutes.
Raspberry Peach Bread
1 c. flour
1/2 Tbsp. baking powder
1 tsp. salt
3/4 c. sugar
1 egg
3/4 c. milk (less the volume of the egg)
2 Tbsp. butter, melted
1 vanilla bean
1 c. raspberry peach compote
Combine flour, baking powder, salt, and sugar. Crack egg into a measuring cup. Add milk to the cup to bring it up to the 3/4 c. mark. Split the vanilla bean and scrape the "seeds" into the egg mixture. Stir in the melted butter. Pour the wet ingredients into the dry and stir until combined. Add the compote and gently fold it in. Don't worry about thorough mixing here.
Pour the batter into a greased and floured loaf pan.
Bake at 350F for ~40 minutes.
Comments
Post a Comment