Monthly Archives: July 2015

Sourdough Black Bread

Growing up my dads favorite bread was either rye or pumpernickel, neither of which was very available.  When you lived in a very rural area in the 1960’s, pretty much the only options were, “Wonder” white or “Wonder,” wheat.  This recipe for me, has just the right earthy bitterness of coffee and the tang of sourdough.  Paired with a nice hard cheese or salty butter it a meal in and of itself.

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Sourdough Black Bread

Sourdough Black Bread

2 1/4 teaspoons of active dry yeast

1/4 cup sourdough starter

1 teaspoon raw sugar

1/2 cup mashed sweet potato

1 1/3 cup warm water

2 tablespoons cocoa powder

2 tablespoons finely ground espresso

1/4 cup molasses

3 tablespoons melted butter

2 teaspoons kosher salt

1/3 cup oats

1 1/3 cup rye flour

3 cups bread flour

1/4 milk

1 teaspoon apple cider vinegar

olive oil or canola oil for oiling bowl and bread pans

In a blender combine warm water and sweet potato and pulse.  Add yeast, raw sugar and sourdough starter and allow to bloom.

Dissolve cocoa, ground espresso, butter, and salt in the molasses over low heat in a small pan.  Allow to cool slightly and incorporate into the water mixture.  Be sure the molasses mixture isn’t too hot or you will kill your yeast mixture.

Start to add your flours to the liquids combining until you have a soft dough.  Turn on to a floured counter or board and knead for about 4-5 minutes.

Shape dough into a ball and massage a bit of olive oil over the surface and allow to rise, in a large covered bowl for about an hour.  It should double in size. Once the dough has doubled, divide the dough in half and place in two, greased and floured, 8″ loaf pans.  Cover and allow to rise again, 30 – 45 minutes.  While the bread in rising, combine milk with cider and allow to thicken.  Once the loaves have risen gently score with a sharp knife, brush with milk and sprinkle with oats.  Bake at 350 degrees for 45 minutes or until done.

 

 

Hummingbird Cake

No, John, there were no real hummingbirds harmed in the making of this cake.  That was the first question my husband asked when I told him I was making a hummingbird cake for the 4th of July.

Version 2

Hummingbird Hen

Why a hummingbird cake? Because I got inspired by the little hummingbird hen that is feeding from the feeder on my porch.  She has been coming everyday for the past week.  Every hour or so she comes by and drinks as much as she can hold, you can see the bubbles raising to the top of the bottle, she’s so hungry.  Then off she goes,  I assume to her nest that is full of chicks, does a little feeding and then she’s  back.  She’s a busy lady!

 

Hummingbird Cake
From Modest Marce

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The Fork is getting closer…

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Dig in..

3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 1/4 cups raw sugar
1 1/4 cup canola oil
3 large eggs
3 teaspoons vanilla extract
1 cup crushed pineapple
4 ripe bananas, mashed
3/4 cup of shredded coconut
3/4 cup chopped raw pecans

Preheat oven to 325°F. Grease 28 inch circular cake pans. Set aside.
In a mixing bowl sift together flour, baking soda, salt, and cinnamon. Set aside.
In yet another mixing bowl, next together sugar, oil, eggs, and vanilla, until well combined.

Stir in pineapple, coconut, and bananas.

Gently fold in dry ingredients to the wet mixture. Stirring until just combined. Do no over stir the mixture. Then fold in the pecans.

Divide the batter between the two cake pans and bake for 25-30 minutes, until an inserted toothpick comes out clean.

Allow cakes to cool completely.

Frosting:
1/2 cup unsalted butter
3 cups powdered sugar
1 teaspoon pure vanilla extract
16 ounces cream cheese softened

In a medium size bowl and with a hand mixer beat butter, sugar and vanilla until fluffy. Once sugar is well incorporated add cream cheese a cube at a time. Don’t over do the mixing or the frosting will become runny. Frost cake as desired and enjoy!