when marion cunningham passed away earlier this summer, the new york times published her famous coffeecake recipe — a truly wonderful recipe (not too sweet, well balanced, comforting like a mother’s hug).
i baked it following the recipe to a tee the first time around — loved it! the second time around, i decided that it would go nicely with the sage that i had growing in a pot on my window sill. i used about 6 sage leaves, chopped up and folded into the batter at the very end. next time, i’d probably use double the amount of sage, as the flavour wasn’t quite strong enough.
if you haven’t already, do bake marion’s favorite cake (with or without the sage)!
in case you’ve been wondering if i still bake, yes, i do…however, i’ve been doing a miserable job keeping up with the posting!
in the past few months, i’ve been spotting the emergence of “tofu bread” at japanese bakeries around the NYC area. i’ve purchased a few loaves. i can’t say that the flavour of tofu is actually detectable, but the texture is good, it seems to keep for a longer time than normal bread, and well the idea of eating tofu in my bread seems virtuous and healthy.
so, i decided to track down a recipe on a japanese website (which i’ve since lost track of — otherwise, i’d link to it). the flavour and texture is pretty good (a tight crumb) and moist…altho i didn’t quite get the rise that i had anticipated (perhaps i messed something up in translation or my yeast had sat in the freezer for too long).
anyhow…here’s how i made tofu bread…version 1.0
japanese tofu bread
(makes one 9″ loaf)
||250g + 50g (reserve)
||30g (at room temp)
|Active dry yeast
- Heat milk until just warm (but not so hot that it kills the yeast). Pour about 1/3 of the sugar into the warm milk. Then pour in the yeast. Set aside, allowing the yeast to bubble and froth (about 15 minutes).
- In the bowl of your standmixer fitted with the paddle attachment, mix together butter and sugar until well-combined. Then add in tofu. Mix for about 2-3 minutes.
- Next, pour in salt and bread flour. Mix for another 2-3 minutes.
- Finally pour in milk-yeast mixture.
- Change to dough hook. Mix at medium speed until a ball of dough forms and the all the excess has removed from the sides. The dough should not be tacky. We added about 50g of additional bread flour until we got it to the right consistency — something like a soft clay.
- Transfer to a bowl. Dust with flour, cover with plastic and allow to rise until it doubles to triples in size.
- Then, form it into a loaf to fit into a 9″ loaf pan. Again, allow the dough to rest in a warm place until it rises to the just above the lip of the pan.
- Heat oven to 385°F and bake for 30 minutes or until golden brown.
i’ve had flo braker’s baking for all occasions book for a while now. . . and just came across her recipe for any day all-occasion snack cake (p. 66). it’s a simple to make and deliciously versatile cake. one can drop in anything from berries to carrots to raisins to diced apples. Continue reading
i know, i know…i’ve fallen off the posting wagon of late. i’ve got a lot of material and not a lot of time to type them up! at any rate, we’re back with japanese cheesecake! Continue reading