Happy Easter! I made this sweet and tender orange-scented bread to serve for breakfast with our hard-boiled Easter eggs. The texture was similar to panettone without the dried fruit.
As an aside, I have to share a photo of my Easter cat with his catnip carrot. ❤ We are all very festive in my house!
Because I live in fear of overbaking my sweets, I was disappointed that this loaf was slightly overdone after I had already significantly reduced the baking time in the original recipe. Don’t worry! We still gobbled it up, but, I modified the recipe below. The sweet orange glaze made it a crowd-pleaser.
This recipe was adapted from King Arthur Flour. I weighed all of the dry ingredients and used vanilla and orange extract instead of Fiori di Sicilia. I also reduced the baking time and tented the loaf during baking. Pretty.
Yield: One 10-inch round loaf
- To make the bread: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
- Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don’t recommend preparing this dough by hand, as it’s quite sticky and challenging to bring together. (I used the beater until the dough came together and the dough hook for about 7 minutes on medium speed to knead the dough.)
- Grease a large bowl and let the dough rise for 1 to 2 hours, until it’s noticeably puffy. (I used a proofing oven.)
- Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18″-long rope. Braid the ropes together, and connect the two ends to form a wreath.
- Cover the wreath and allow it to rise until puffy, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 375°F, preferably on convection.
- Bake the wreath for 10-15 minutes, then tent the loaf with aluminum foil and reduce the oven heat to 350°F and bake for an additional 8-15 minutes. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F. (I baked it at 375°F for 15 minutes, and 350°F for 10 minutes and the internal temperature of the loaf was 205°F.)
- Remove the wreath from the oven, and transfer it to a rack to cool.
- To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
- Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.
Posted in Baking, Bread, Coffee Cake, Holiday, Recipes, The Piggy Pancake (Breakfast)
Tags: braided, bread, breakfast, brioche, challah, Easter, egg, Italian, orange, orange extract, panettone, sweet, vanilla, wreath, yeast
Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. 🙂 This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.
This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.
Yield: 18 to 20 scones
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick cold unsalted butter
- 1/2 cup dried currants or raisins
- 2 teaspoons caraway seeds
- 1 cup cold buttermilk
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
- 1/4 teaspoon grated orange zest
- Preheat oven to 425 degrees, preferably on convection.
- Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
- Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
- Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
- Bake until bottoms are golden, about 12 minutes.
- Let cool completely on baking sheet.
- Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.
One Year Ago: Irish Soda Bread Muffins
Two Years Ago: Irish Soda Bread Buns
Three Years Ago: Skillet Irish Soda Bread
Four Years Ago:
Five Years Ago:
Posted in Baking, Holiday, Muffins, Quick, Recipes
Tags: breakfast, buttermilk, caraway seeds, currants, glaze, Irish, orange, orange glaze, raisins, scones, snack, soda bread, St. Patrick's Day
I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.
- 1 stick unsalted butter, melted, plus more for pan
- 1 cup unbleached all-purpose flour, plus more for pan
- 1 cup white whole wheat flour
- 1 cup granulated sugar
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3 large eggs, room temperature
- grated orange zest from 1 large orange (about 2 tsp)
- 1/4 cup fresh orange juice (from 1/2 large orange)
- 1 teaspoon pure vanilla extract
- 1/4 cup pepitas
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
- In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
- Make a well in flour mixture and pour pumpkin mixture into it.
- Stir together just until combined and no dry flour remains (do not overmix).
- Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
- Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
- Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
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Posted in Baking, Bread, Coffee Cake, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: autumn, bread, breakfast, fall, orange, pepitas, pumpkin, quick bread, snack, whole wheat
While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.
This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).
We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.
Yield: Serves 4 to 6
For the Tenderloin:
- 1/2 cup soy sauce
- 1/4 cup (4 T) fresh orange juice
- 2 T pure maple syrup
- 2 T toasted sesame oil
- 2 pork tenderloins (about 1 to 1½ pounds each)
- coarse salt
- 1 T grapeseed or vegetable oil
For the Sauce & Assembly:
- 1 T plus ½ cup grapeseed or vegetable oil, divided
- 1 medium shallot, chopped
- 2 garlic cloves
- ¼ cup prepared green curry paste
- 1 teaspoon finely grated lime zest (from 1 lime)
- 1 14.5-ounce can unsweetened coconut milk
- 1 T agave nectar
- 1 T fresh lime juice
- ¼ cup cilantro leaves, plus more for serving
- Unsalted, roasted pumpkin seeds (pepitas; for serving)
- 1 to 2 pounds spinach, steamed until wilted, for serving
- brown Basmati rice, for serving
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
- Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
- Preheat oven to 250°.
- Heat grapeseed oil in a large ovenproof skillet over medium-high.
- Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
- Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
- Transfer to a cutting board; let rest at least 10 minutes before slicing.
- While meat is cooking, heat 1 T oil in a large saucepan over medium.
- Cook shallot and garlic, stirring often, until softened, about 3 minutes.
- Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
- Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
- Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
- With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
- Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
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Posted in Pork, Quick, Recipes
Tags: agave nectar, cilantro, coconut milk, curry, green curry, lime, maple syrup, orange, pork, pork tenderloin, sesame oil, shallots, soy sauce, spinach, Thai, Thai green curry paste