Tuesdays with Dorie: Oatmeal Breakfast Bread

August 17, 2010 at 12:06 am | Posted in breakfast things, groups, muffins & quick breads, simple cakes, sweet things, tuesdays with dorie | 22 Comments

oatmeal breakfast bread

Thank you, Natalie of Oven Love, for choosing Oatmeal Breakfast Bread for TWD!  I have dropped a couple of hints in the past that this is one recipe I’ve been itching to make…not only that, but I’m always happy when someone chooses a brekkie thing, as I kinda feel we ignore this section of the book.

I’m pleased to report that this oatmeal bread was everything I hoped it would be!  It’s really soft and nicely spiced, and completely perfect with coffee…you can cut into slices like a bread or bigger chunks like a coffee cake.  I used dried apples and pecans in mine, and baked it the night before (who wants to get up at 5am to do it, especially when it keeps so well?).  I baked a half recipe, and it took a little less time to cook than Dorie indicated for a full batch.  I can’t wait to make it again in cooler weather…a whole recipe next time, for sure!

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Oven Love.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Fresh Mango Bread

May 19, 2009 at 2:47 am | Posted in breakfast things, groups, muffins & quick breads, sweet things, tuesdays with dorie | 48 Comments

fresh mango bread

This is a recipe that’s caught my eye many times while flipping through BFMHTY,  partly because it is directly opposite one of the things I most want to make (that would be Oatmeal Breakfast Bread for those in charge of next month’s selection…hehe), and partly because it just sounds a little wacky.  Well, since Kelly of Baking with the Boys picked it for TWD, it’s time to try this wacky stuff out.

When mangos are cheap and easy to find (like they are now), I usually have one on my counter…they’re great for smoothies.  So, without even having to make a trip to the store, I was good to go on the star ingredient here.  The supporting player, raisins, on the other hand, don’t usually have a place in my home, so I thought I’d play up the tropical flavors of this bread and swapped in a little chopped candied ginger instead.  Each piece was a sweet and spicy bite.

So guess what?  Mango bread is really not so wacky after all.  It’s moist and well-spiced…quite like a muffin, but in loaf form.  No pat of butter or slather of jam needed with this bread– just a big cup of coffee, and you’re good to go.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Baking with the Boys.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: French Pear Tart

January 4, 2009 at 3:33 pm | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 59 Comments

french pear tart 

Guess what — this is my 50th Tuesdays with Dorie post!!  Seems quite appropriate that my TWD golden anniversary be celebrated with a golden dessert, chosen by none other than Dorie Greenspan herself.   Dorie has picked a French Pear Tart for the group to bake this week.

This tart is a classic French dessert.  It has three main components: pears, almond cream (frangipane) and a sweet tart dough (pâte sablée).  Dorie says that it is most acceptable to make this tart using canned pears, but here I used fresh ones, poached in a sugar syrup until deliciously soft and sweet.  Regular pie dough is flaky, but sablée is like a sweet crisp, butter cookie.  (Incidentally, we make a type of sweet tart dough at the bakery where I work.  It is affectionately referred to as “STD”…we are a classy bunch.)  When the almond cream bakes, it puffs up around the pear, becoming almost cake-like.

If you make this and poach your pears, too, please don’t throw out the poaching liquid!  I’ve learned from working in restaurants that there are a million uses for poaching liquid.  It can be made into a granita or turned into sorbet base.  It can be reduced to a thicker syrup, and used in cocktails, over ice cream or to decorate a plate (like I did here).  Or it can simply be used to poach more pears.  You can also add things to the liquid to give additional flavor, like wine, vanilla bean or whole spices.

french pear tart

I made individual tarts, which I assembled and baked off as needed, since I figured a big one would go soggy before we could get through it.  Rather than fanning out cut slices of pear, I just used one of its “cheeks” in each tartlette.  Doesn’t it look a little like a fried egg when viewed from above?  I served the baked tartlettes with a vanilla goat’s milk ice cream from Laloo’s.

For the recipe for this delicious tart, look on Dorie’s blog or in her book, Baking: From My Home to Yours  (she also has a version of  it here on Epicurious).  Don’t forget to check out the TWD Blogroll.

So, fifty recipes from BFMHTY…what are my favorites so far?  Honestly, they’ve almost all been winners, but I regularly daydream about Bill’s Big Carrot Cake and Almost-Fudge Gâteau.  What do I hope someone will pick soon?  Every month I keep my fingers crossed that Oatmeal Breakfast Bread, Coconut Tea Cake or any of the Bundts will be on our list.

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