Text 2709, 83 rader
Skriven 2010-10-14 06:49:00 av Dave Drum (1:124/311)
Ärende: SF Gate 708
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach & Almond Bread
 Categories: Breads, Fruits, Nuts
      Yield: 11 servings
 
      2 c  All-purpose flour *
    3/4 c  Sugar
    3/4 ts Baking soda
      1 ts Kosher salt
      4    Ripe peaches
      6 tb Unsalted butter; melted,
           - cooled
      2 lg Eggs; room temp
    1/4 c  Sour cream
      1 ts Vanilla extract
    1/3 c  Chopped dried peach or
           - nectarine *
      2 oz Toasted almonds; slivered,
           - blanched or Marcona or
           +=OR=+
      2 oz Cashews; coarse chopped to
           - make about 1/2 cup
           Whipped cream or creme
           - fraiche lightened w/cream
           - (opt garnish)
 
  Garnish slices with lightly sweetened whipped cream or creme
  fraiche and more peaches, if you like. You can toast any
  leftover bread then spread with salted butter. It will be as
  good as fresh out of the oven. From Lynne Char Bennett.
  
  Move baking rack to middle of the oven then preheat to
  350øF.
  
  Butter a 4 1/2 by 8-inch loaf pan; set aside.
  
  In a medium mixing bowl, whisk together the flour, sugar,
  baking soda and salt. Set aside.
  
  Peel, pit and cut peaches into chunks, then mash into a
  slightly coarse puree; alternately, pulse briefly in a food
  processor - there should be at least 1 1/2 cups. In a
  separate bowl, whisk together 1 1/2 cups puree, butter,
  eggs, sour cream and vanilla.
  
  Be sure the oven is fully preheated before gently folding
  the peach mixture into the dry ingredients. Use 2 to 3
  strokes then add dried peach and nuts, if using. Continue
  folding until fully moistened but do not over-mix.
  
  Immediately scrape batter into prepared loaf pan and bake
  until browned and a skewer or dry piece of spaghetti
  inserted into the center comes out clean, about 55 minutes.
  Rotate pan halfway through baking time. Cool on a rack 15
  minutes before removing from pan and serving.
  
  Serves 10-12
  
  * The texture and moisture of quick breads depend in
  part on how the flour is measured. Stir the flour before
  spooning it into a measuring cup; use the flat back of a
  knife to level the measure. Look for dried peaches or
  nectarines that are somewhat moist and not too dried out.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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