You will find 678 pages of classic recipes within the Complete America’s Test Kitchen Television Show Cook book. therefore it was pretty difficult to pick only one to see everyone with this publish. Within the finish, we opted for Blueberry Bread because honestly, there are approximately 26,400,645 recipes for Blueberry Bread, so we figure that rather of getting to battle through these to obtain the &"best&" one, we’d decide on a recipe from those who test a large number of recipes for the similar factor before the develop &"ultimate.&"
This really is America’s Test Kitchen’s attempted and true, tested-many-occasions-over classic blueberry bread. We managed to get (with one little substitution: buckwheat flour for half the all-purpose flour, which made our loaf just a little more dark than &"golden&") also it was awesome.
America’s Test Kitchen Blueberry Bread
INGREDIENTS
2 cups unbleached all-purpose flour (we substituted 1 cup of buckwheat flour)
cup sugar
teaspoon sodium bicarbonate
teaspoon table salt
3 very ripe bananas, mashed (about 1 cups)
cup plain yogurt
2 large eggs, gently beaten
6 tablespoons unsalted butter, melted and cooled
1 cup walnuts, toasted and chopped coarse (we left these out)
DIRECTIONS
Adjust a rack towards the lower-middle position from the oven as well as heat the oven to 350 levels. Grease and flour a 9-by-5-inch loaf pan put aside.
Whisk together the flour, sugar, sodium bicarbonate and salt together inside a large bowl put aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla plus a wooden spoon inside a medium bowl. Gently fold the blueberry mixture in to the dry ingredients having a rubber spatula until just combined and also the batter looks thick and chunky. Fold within the walnuts. Scrape the batter in to the prepared loaf pan and smooth the top using the spatula.
Bake before the loaf is golden brown along with a toothpick placed within the center arrives clean, about 55 minutes. Awesome within the pan for five minutes, then transfer to some wire rack. Serve warm or at 70 degrees.
by Sarah J. Gim on October 18, 2012 · 5 comments
I'm obsessive about blueberry bread, I literally have over 5 recipes for blueberry bread on my small blog. This loaf appears like perfection, I'm able to’t wait til I've enough bananas to really make it. Moist, dense, and dark, everything a blueberry bread ought to be!
Thanks soooo much. Just emailed you my address. Possess a great weekend!
Would you mean you simply play one cup of buckwheat flour with no white-colored flour or else you play one cup white-colored flour and something cup buckwheat for that recipe?
Attempted this recipe today. I had been inspired on your part idea to substitute a mug of buckwheat flour, and so i did my very own substitution. For just one cup from the white-colored flour I substituted 1/2 cup wheat grains and 1/2 cup coconut flour. I overlooked the nuts and folded in 1 cup of huge diced fresh pineapple in the finish. See things i did there? Pineapple, coconut, blueberry? A tropical, pina colada-ant factor. Arrived on the scene really moist and flavorful and also the different flours really added a depth of flavor.
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