Mollie Katzen and Wildly Fruity Soda Bread

[Guest guest]

The following is from

http://www.molliekatzen.com/mkboard/wwwboard.html. It surprised me,

because the last I read, her new book was due out the end of last

year. Now she's saying 2002; perhaps she's filming a new PBS series

to coincide with the book release? I dunno. All I do know is that

this greater than a year delay.

 

In the meantime, I will format and post all new recipes from her website.

 

" Dear Friends,

In addition to the bigger things (healthy selves, a healthy world, love, peace,

understanding, meaning, etc.) I wish for all of us not just this

holiday season but all the time, I want to wish us a smaller thing

too. A much smaller thing: cozy mornings with delicious breakfasts. I

think this is my favorite part of the whole

school-vacation-during-the-winter: At least a few days of not having

to rush off in the morning, and of being able to sit around with

family and maybe a few friends, wearing slippers, drinking something

hot and delicious (make that a steaming mug of very strong Peet's

coffee for me, please!) - and eating something freshly baked. And

since I am currently working on a breakfast book, which I have

mentioned here from time to time ( " Sunlight Café, " due out in early

'02), I have a huge roster of new recipes for muffins, scones, buns,

batter breads, etc. Mollie "

 

Ellen

 

* Exported from MasterCook Mac *

 

Wildly Fruity Soda Bread

 

Recipe By : Mollie Katzen

Serving Size : 12 Preparation Time :0:00

Categories : Breads: Quick & Muffins Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick spray for the pan

1 cup unbleached all-purpose flour

1/2 cup oat bran

1/2 cup cornmeal

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons grated orange zest

1 1/2 tablespoons brown sugar

1/4 cup currants or golden raisins

1/4 cup dried cranberries

3/4 cup chopped tart apple

- (about 1 medium-small apple)

1/4 cup minced prunes

- Optional: 1 cup cooked whole grains

3/4 cup buttermilk

1 large egg

2 tablespoons unsalted butter -- melted

 

Here's my recipe for Wildly Fruity Soda Bread. You can get all the

ingredients ready the night before, and just preheat the oven and

assemble the bread in minutes the following morning.

 

If you have never baked bread before, this cross between a big scone

and a batter bread is a great place to start. You can whip this up

with confidence, because you have the best of both worlds: a

resilient, understanding batter (verging on a dough) that yields a

very tender result. It's hard to go wrong!

 

This tart bread presents the perfect excuse to open that gift jar of

exquisite preserves or marmalade you've been waiting to since the

holidays to sample.

 

NOTES:

*You may subsitute whole wheat pastry flour for up to half the

unbleached all-purpose flour.

 

*Leftover cooked grains lend a delightful chewiness and some good nutrition. I

recommend brown rice, wild rice, millet-and especially barley. You

can experiment here.

 

1) Preheat the oven to 350F. Lightly spray an 8-inch pie pan with

nonstick spray and set aside.

2) Combine the flour, oat bran, corn meal, salt, baking powder,

baking soda, and orange zest in a medium-sized bowl. Add the brown

sugar, and rub it in with your fingers until the mixture is uniform.

Stir in the dried fruit.

3) Measure 3/4 cup buttermilk into a 2-cup liquid measure. Add the

egg, and beat gently with a fork or a small whisk until well blended.

Slowly pour this mixture into the dry ingredients, adding the melted

butter at the same time. Using a spoon or a rubber spatula, stir from

the bottom of the bowl until the dry ingredients are all moistened.

Don't overmix; a few lumps are okay.

4) Transfer the dough to the prepared pan. Use a rubber spatula

and/or your hands to shape the dough into a smooth mound. (If using

your hands, lightly flour or wet them first for easier handling.)

5) Bake for 30 to 35 minutes, or until a knife inserted into the

center comes out clean and the bread is golden on top. Remove to a

rack to cool, then wait at least 15 minutes before slicing, otherwise

it will seriously crumble.

 

Yield: 10 to 12 servings

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 126 Calories; 3g Fat (21% calories from fat); 4g

Protein; 23g Carbohydrate; 24mg Cholesterol; 187mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat

 

NOTES :

 

 

Nutr. Assoc. : 0 14 0 0 0 0 0 1012 0 4680 0 5260 0 4635 0 0 0 0

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