Friday, June 8, 2012

Sara’s Loaves of Wonder

DSC03268 I could have sworn I’d posted this on here before… this is a super-easy recipe for any kind of loaf – apple, carrot, zucchini (maybe others, but that’s what we’ve tried it with). 

Optional Add-ins:  For zucchini, Sara adds chocolate chips; she uses walnuts instead for apple loaf.  Right now, I’m baking the carrot version and I suppose you could add walnuts or raisins, but why mess with perfection???

However:  you’ll have to promise not to scream at the quantity of sugar.  Sara mentioned she cuts it to about 400g; you could probably bring it down lower, and maybe healthy this up a bit by subbing some of the oil with applesauce.

Here’s my scalable spreadsheet version!

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And here’s the text version:

Sara’s (pareve) Loaves of Wonder

MAKES  2 generous loaf pan-sized loaves.

WET STUFF:

  • 3 eggs
  • 224g vegetable oil (I use canola)
  • 462g brown sugar
  • 5g vanilla

DRY STUFF:

  • 475g all-purpose flour (I used cake flour today because I happened to have some sitting around still from Shavuos)
  • 1.5g baking powder (yes, I know that’s not very much!)
  • 7g baking soda (ditto)
  • 3.5g salt
  • 15g cinnamon (I know this is TOO much; I have never had the nerve to take it up past 10g)

MORE STUFF:

  • 500g grated carrots, zucchini or apple
  • 125g pareve chocolate chips, if desired

INSTRUCTIONS:

  1. Combine dry ingredients in bowl, wet in another,
  2. Combine the two without overmixing (I use my dough whisk – perfect!)
  3. Pour into prepared pans,
  4. *** (see note after instruction) Bake at 355 for about an hour *** NOTE:  CHECK FOR DONENESS AFTER 45 MINUTES – I think my pans are smaller than Sara’s and this seems to bake much quicker)
  5. (optional:  rotate pans during bake time to ensure even baking)
  6. Cool, (ice with pareve cream cheese frosting if carrot cake!), serve, enjoy!

Will post pics when they’re out of the oven.

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