Wednesday, March 31, 2010

BBB gluten free - major tweakage

 So I've been participating in the Bread Baking Babes challenges as a buddy to stretch my horizons.  This month the challenge was a No Knead Hearty Seeded Bread, oh by the way, gluten free as well.  Well I suppose that makes perfect sense, you knead to develop gluten and this has none.  Although you can also use time to develop gluten, a fun method and great for those with arthritis or carpal tunnel that can't really knead and don't have a machine to do the job.  This recipe looked pretty interesting, but I had to do some serious changes to it.  It's so fun trying to do gluten free when your children have allergies to the favorite substitutes for wheat flour.  Most people don't do gluten free unless they have a health reason, but it's amazing to see what people have come up with out of necessity.  Wonderful breads and baked goods and desserts that can rival their gluteny counterparts.  I've done some flour free/gluten free desserts and breads before and had results ranging from completely inedible to amazing.  You just have to try it out. ☺



Here is the original recipe, posted by Mary at The Sour Dough Breadchick:
(Hers turned out amazing by the way, go check out the wonderful step by step pictures...)

Gluten Free No Knead Hearty Seeded Sandwich Bread
from Nancy Baggett's "Kneadlessly Simple"

1 2/3 cup white rice flour, divided (may need more depending on your dough)
1/2 cup cornmeal or brown rice flour
1/2 cup cornstarch
1/3 cup tapioca flour
1/3 cup flax seed or golden flax seed meal
1 1/4 tsp salt
1 tsp instant yeast
1 1/3 cup ice water
1/3 cup corn or canola oil
1/4 cup molasses (not black strap)
1 large egg, room temperature
1/4 cup plain yogurt, drained of excess liquid
2 1/2 tsp baking powder
3 Tablespoon of mixed seeds (millet, poppy seeds, sesame seeds, flax seeds, etc)

First Rise:
In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal or brown rice flour, tapioca flour, flax seed meal, salt, yeast, and 2 Tbsp seed mixture. In another bowl, whisk together water, oil, molasses and mix thoroughly with flour mixture.  If too stiff to blend, add more water to form a barely firm dough. Tightly cover the bowl with plastic wrap. For best flavor, refrigerate dough for 3 - 10 hrs then let stand at cool room temperature for 12 - 18hrs.  Dough will stiffen as it stands and it is alright if it doesn't rise very much.


Second Rise:
Whisk egg and set aside 1 Tbsp to brush top of loaf. Stir the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed.  If it is too soft, you can add more of the rice flour (white or brown, doesn't matter which). Turn dough into a well greased 9" x 5" loaf pan and brush a little oil on top of loaf.  Brush the reserved egg and seeds over the surface. Using a well oiled serrated knife, make a 1/2" deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap.  Let dough stand for 2 1/2 - 4 hrs in a warm room until dough extends 1/8" above the pan rim.  Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.


Baking:
15 minutes before baking, place a rack in the lower third of the oven and pre-heat the oven to 375 degrees. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven, and leaving bread in pan, let cool on wire rack for 15 minutes. Remove loaf from pan.


I'm not going to list the changes I made for mine.  I had to avoid the rice and corn and there are many different gluten free options.  I overbaked mine a little.  Gotta be careful about that with so much starch.  Overbaked starch is not tasty.  Oh well.  I can still experiment.  Lots of ingredients to play around with...












Submission didn't seem to go through but since I participated on time, I nicked the badge. ☺

Tuesday, March 30, 2010

Budget bender - Halibut $$$

Oh so spendy, but oh so good.  Halibut has been just about my all time favorite seafood since I was a kid.  Tonight's recipe was one of my favorite meals growing up.  We didn't get it too often, but since my dad often worked on fishing boats as an electical and radar technician, we would occasionally be gifted with fresh seafood.  I remember one large bag of halibut cheeks...  Oooooooo...  That was a treat.  Lots of crab and clams too.  Sometimes even pounds of picked crab.  Wow.  That's a lot of work.  Dad was very good at his job.  We even got some shark once.  (Well to be honest, that was the rubberiest fish I've ever had and I doubt I'll ever eat it again.)  ☺  So anyway, today when I saw a huge wild Alaskan halibut in the seafood case at the grocery store, I couldn't resist getting a large fillet.  I haven't had this dish in so long...  Oh, I tried out Tillamook's new Natural Sour Cream for this; the ingredients are simply cultured milk, cream and enzymes.  That's it.  And it is amazing.  It has such a wonderful clean, rich, tangy flavor to it.  I'd say it's probably as close as you can get to making it yourself.  Now believe you me, when I find a wonderful real food product like this or a product where they have removed the high fructose corn syrup in favor of real sugar, I very quickly write to the company and tell them how pleased I am and that I will be promoting and buying more products like that.  The whole reason they come out with things like this is because of customer feedback and demand.  So I urge you to create the demand, it really does make a difference eventually.  And try that sour cream, soooo yummy!  Here's the recipe to get you started:

Halibut with Dill Pickle Sauce
Serves 6-8

2 lbs halibut fillets, 1"
2 c. sour cream (be sure to get natural if corn is an issue - regular has corn starch)
5 Tbsp chopped green onion (fresh out of the garden! super yum - I went a bit wild with them)
5 Tbsp chopped green pepper (I used orange because that's what I had)
4 Tbsp chopped dill pickle
2 Tbsp finely chopped parsley
2 Tbsp lemon juice
½ tsp dry mustard
½ tsp basil
½ tsp salt
¼ tsp pepper

Arrange fillets in 8x12" pan.  (I used a 9x13" and gave it a quick spray of oil for insurance - whatever works.)  Mix sour cream, green onion, bell pepper, dill pickle and spices;








pour sauce over fish.


Bake in a moderate oven (350º F) for 30 minutes, or until fish flakes with a fork.



I think this recipe came from an old Sunset cookbook of my mom's.  I love it.  It turns out moist with this fabulously tangy, tartar-like sauce baked on top.  (I was very big on tartar sauce for my fish when I was a kid.)  It also holds pretty well without drying out since that moist sauce keeps all the juices nicely contained in the fish.  The girls both liked this, although R had to scrape the bits of sauce off the top, she has never been a big sauce or condiment girl.  Poor kid.  Steph decided after two bites that it was definitely something she liked.  And while the hubby always likes salmon best, he willingly devoured this one as well.  You can chop the veggies as fine as you like to tailor the texture of the sauce to your liking.  I also let the sauce sit for about 10 minutes to let the flavors blend before pouring it over the fish and baking.  And since the fillet I had was so thick, I baked it 45 minutes.  I recall my mother just baking one large square and cutting it up to serve.  As you like it, either way works.  Enjoy!

Sunday, March 21, 2010

Round two: warm spud salad

Sometimes you see what you think will be a great recipe.  It looks really tasty and you can tell from the ingredients that it should taste good.  Hopefully great.  Then when you make it, something about the prep or the ratio of ingredients or some unknown kitchen gremlin leaves it turning out somewhat less than spectacular.  I tried a potato salad like that last year for a picnic.  Oh it turned out fairly well, but I had to fiddle with it to make me happy.  And the preparation for it was so involved that I never made it again.  I saw another recipe like that today and decided to try it again my own way.  This one turned out to be a keeper.  Not too involved, well not extremely time consuming - maybe 25 minutes from start to finish, and it was exactly what I thought the other one should have been.  The hubby pronounced it a keeper - something the first rendition did not achieve.  And unfortunately it was so good to me that despite being stuffed to the gills, I wanted to keep picking at it.  I had to make it disappear into the fridge where it could not tempt me.  The nice thing about this warm potato salad  is that there is no mayonnaise/eggs, so it keeps better at room temperature for say a barbeque or picnic. 

Warm Potato Salad
About 5 servings

1½ pounds small red potatoes
1 cup fresh sugar snap peas, broken into 1" pieces
5-6 slices good thick bacon (that would be however much you can fit in your skillet)
1 small green pepper, chopped (or half a large pepper)
1 celery rib, diced
2 tbsp snipped fresh chives

Dressing:
2 tbsp olive oil
2 tbsp garlic olive oil
1½ tbsp white wine vinegar
1 tbsp lemon juice
½ tsp dried oregano
½ tsp sea salt
¼ tsp fresh ground black pepper
1½ tsp minced parsley, plus more for garnish

Put spuds in a large saucepan and cover with water.  Lightly salt the water.  (Maybe ¼-½ tsp.)  Bring to a boil.  Reduce heat, cover and simmer for 10 minutes or until just tender.  Add snap peas and cook for a minute longer until peas are crisp tender.  Drain and cool slightly.  When the spuds are cool enough to handle,  quarter them and place in a large bowl. 

While the spuds are boiling, slowly fry up the bacon in a large skillet.  When the bacon is crispy, remove it to a plate to cool a bit then chop it up.  Leave some bacon drippings in the skillet and saute the pepper and celery until crisp tender, a couple minutes.  You may toss the peas in there too if you wish.  Then add them to the potatoes.

In a small bowl or glass measuring cup, combine the oils, vinegar, lemon juice, oregano, parsley, salt and pepper.  Whisk together with a fork.  I would suggest doing this while the potatoes are boiling and the bacon is frying.  It gives the flavors some time to meld.  Pour the dressing over potatoes mixture and toss gently.  Sprinkle with fresh parsley if desired.  Serve warm.

Some things don't lend themselves well to photographs and I think spud salad is one of those.  That and it got demolished before I could get a decent picture.  ☺  But I do like to see pictures of recipes so I'll include this one that I managed to get taken before it was all gone...



Update:  This was very good cold the next day for lunch!

Wednesday, March 17, 2010

Not from a can chicken soup


Grandma was right.  Even science admits, though it still doesn't pinpoint precisely why; chicken soup is good for getting over a cold or illness.  Well, I'm already pretty much over mine but R requested chicken noodle soup for dinner and from scratch is the only way I can oblige her.  I have yet to find a canned soup that is okay for her.  But that's okay, chicken soup is easy and fairly quick to throw together and homemade is better for you anyway.  I actually do have some homemade chicken stock in the freezer, but this time I used a good storebought stock/broth that is on the okay list for allergens.  Most of the time, I will have the ingredients for soups on hand though we tend to run out of carrots.  Since the girls will eat a head of celery in one sitting if I let them, I buy it often and so almost always have that on hand.  Chicken - freezer.  Broth - freezer or pantry.  Onions - on hand or dried minced in a pinch.  Spices - on hand.  Butter - always on hand, are you kidding?  Ready to go.  (I'd say this is around a 30 minute meal, but of course soup only gets better the longer it simmers.)

Updated to add our favorite chicken soup seasonings, turmeric for warmth and color, and bay leaf to add those supporting notes that range from a hint of balancing bitterness (the uegenol compound)  to a round, tea-like quality.  They both make it taste rich and long simmered and we wouldn't go without them!

Another way to make this soup even more convenient is to just drop in a few frozen chicken tenders with the broth.  By the time the soup has simmered for 15 minutes, they are perfectly done and can be fished out and chopped quickly.

Fairly Quick Chicken Noodle Soup
About 4 servings

1 large boneless skinless chicken breast, cut into bite sized pieces
1 tbsp olive oil
salt and pepper
1 cup water
1 Qt chicken broth or stock
1 large celery stalk, chopped
2 small carrots, chopped
2 tbsp butter
½ cup chopped onion, or 2 tbsp dried minced onion (if using dried, add after broth)
¼-½ tsp turmeric
1 bay leaf
1 tsp dried parsley flakes
¼ tsp lemon pepper
dash tabasco
~ 1 cup bowtie or fusilli noodles (or whatever noodles you prefer. I just throw in a few handfuls)

Season the chicken with salt and pepper and brown in a skillet in the oil just until not pink.  Set that aside while you chop and saute the veggies.  In a 2 qt saucepan, saute the carrots, celery and onions in the butter for a few minutes until they start to soften just a bit.  Add the broth, water, chicken with its juice and the seasonings.  Bring to a boil, add noodles, reduce heat and simmer for 15 minutes or until noodles and vegetables are tender.  Taste and adjust your seasonings if desired. 

The tabasco brightens up any soup, but you could add a splash of lemon or vinegar of your choice if you don't want that extra heat.  Soup is versatile too, you could add canned or fresh veggies like green beans or corn or spuds, or a hit of cream to make it a bit thicker and more rich.  It customizes well.  Soup really is good food.  ☺


Hello countertops!

Goodbye microwave...

In the interest of forcing myself to plan meals better and reduce the use of the nuke box, I have relegated it to the top pantry shelf in the garage.  Yes, it is still useable in case I need to defrost something, but I'd like to phase it out.  It mostly serves as a dumping ground for recipes, magazines and sundry anyway.  And the countertops are usually piled up to the cupboards anyway.  Hey, I'm really serious, this is a very Messy Kitchen most of the time.  I'm honest enough to admit that the kitchen reflects scenes like this...


Much more often than this...


So today, out went the microwave.  It used to take up the space where the utensil crock is sitting right now.  And I have limited counter space as it is.  I even managed to get up some really bad rust stains.  Didn't have a bleach pen so I had to use baking soda, lemon juice, a toothbrush and elbow grease.  Worked great though, not a trace of rust left and there were three large rings to the right of the outlet.  Bonus - no harsh chemicals.  Now if I can just find something to get the charcoal off the burners...  I hate to use something like oven cleaner.  The girls are super sensitive to chemicals.  They get hives if I don't pre-wash new clothes, if I use dryer sheets, most bubble baths, most shampoos and conditioners, the list goes on.  I actually have seen improvements by changing the way I wash dishes so that there are two rinse cycles to make sure there is no soap residue on the dishes.  Sometimes I wonder whether all the conveniences we have nowadays are half the problem.  More than sometimes.  So maybe the fact that I clean less than often is a good thing?  Less chemicals floating around...  Yeah, I guess that's just an excuse.  I do try though.  I love my new steam mop.  Don't have to worry about floor cleaner, just water.

I really must start planning ahead and writing up menus.  All of R's food allergy problems started manifesting after her sister was born and I stopped cooking from scratch as much.  Our processed food intake skyrocketed and that's when all the problems started.  So I want to get back to real food.  The more I read labels, (and I always have but the allergies crystallized it all for me), the more I get perturbed about all the unnecessary additives and crap in anything with more than five ingredients.  The only reason for all that crap is to preserve the food industry's bottom line.  Spoiled food doesn't sell, obviously.  Back when people bought everything locally from the market, you knew exactly where it came from, how it was produced and how old it was.  In today's urbanized society, mass quantities of food simply won't keep long enough to be distributed that way.  Enter chemical preservatives and stabilizers.  It's no wonder corn allergies are becoming more and more prevalent, there is corn in practically 95% of packaged foods out there - it's an overexposure thing.  Take a look sometime.  Corn syrup, corn starch, high fructose corn syrup, food starch, modified food starch, dextrose, maltodextrin, corn syrup solids and a myriad of other hidden sources of corn.  Now I love corn on the cob, but I don't need it anywhere else.  We haven't tried a food challenge involving unprocessed corn, wonder how that would go...  High fructose corn syrup results in an obvious reaction within 10-20 minutes.  Just like cane sugar my a$$.  (Exit soap box, yet again.)

Now I did find a tasty recipe for the ever present chicken option last night.  Caramelized onion and garlic chicken.  Yum.  I love carmelized onions.  And butter.  But I've already done that soapbox.  Enough blustering for today.



Next time I will probably brown them even more before baking.  Still excellent though, very moist and flavorful.  You can adjust the sugar to your taste, I don't prefer it too sweet.  The onions are sweet enough by themselves, especialy when caramelized.  You can vary the size of the onions depending on how much chicken you want.  The butter as well.  I used small onions to make three chicken breasts.

Caramelized Onion and Garlic Chicken

1 tablespoon garlic olive oil (or plain)
2-3 tbsp butter
2 large onions, sliced
4 cloves garlic, minced
2-3 tbsp light brown muscovado sugar (or brown sugar)
2 tablespoons white wine vinegar
4 chicken breasts
salt and pepper to taste

Heat olive oil and butter in a large skillet over medium-low heat.  Add the onion, cook until soft.  Add garlic and cook, stirring until lightly browned.  Add a pinch of salt and pepper to taste.  Stir in sugar and vinegar and cook for a few more minutes to thicken.  Remove from heat.

Preheat oven to 400º F. Oil or spray a baking dish.  Season the chicken with salt and pepper and spread onion mixture over the top of the chicken.  Bake 20 to 25 minutes or until done.  Cover loosely with foil if the onions are getting too dark towards the end of the cooking time.  Let rest for a few minutes before serving.
 

You know, I bet this would be fabulous with some crispy bacon bits on it too...  Hmmm...

Sunday, March 14, 2010

Cleaning out the recipe box: shortbread two ways

If you're like me, you have a recipe box overflowing with cards, clippings, bookmarks and sundry.  I have decades of recipes sitting in my box and folder that have never been tried.  And don't even start thinking about the masses of cookbooks with bookmarked pages...  So I am going to start going through them and deciding which are actually worth keeping.  And why not start with the dessert section I ask?  Simple.  Do.  I am foremost a baker at heart after all.  So I pulled out a few that I had received and/or clipped over ten years ago and started there.  Well, I did pull out one of Grandma's beloved recipes just to make me feel good too, but I'll make that one another day.  I already know it's a keeper. 

So I found two cookie recipes.  One I received as a wedding shower collection card and one I had clipped from a magazine.  Both different takes on shortbread.  Nice thing about shortbread cookies and crusts is that they are generally egg free already.  Good for those with allergies.  The wedding recipe was called Fluffy Shortbread Cookies.  I just made them plain as directed on the card.


Now that I have made them, I see that they are basically a version of what is also known as a meltaway cookie.  The starch is what helps with that.  Very rich but not too sweet.  This kind of recipe is so versatile; you can flavor it, frost it, add sprinkles, anything you like.  Flavored frosting makes these almost like little bon bons.  This one stays in the box.

Fluffy Shortbread Cookies

1 pound butter, softened  :)
1 cup sifted powdered sugar (I use powdered sugar made with tapioca, not corn starch)
½ cup corn tapioca starch
3 cups flour (of course I used part white whole wheat and they still melted away)
1 tsp vanilla
¼ tsp salt

Cream the butter.  Add sugar slowly, then starch, vanilla and salt.  Last: add flour.  Beat until it looks like whipped cream.  Drop by teaspoon onto cookie sheet.  Bake at 325º for 18 minutes.

Recipe from the pastor's wife, Barbara Acuna

The other recipe was a chocolate shortbread.  It looked good, came together fairly easily and it's growing on me as I nibble one of the broken pieces.  I even got all fancy schmancy and fluted the edges.  It probably needs to age a bit.  Still, I am not impressed enough to make it again or keep the recipe.  I think I would prefer my shortbread dipped in chocolate rather than baked as chocolate.  At any rate, into the recycle it goes.  Two down.  Countless to go...

Monday, March 8, 2010

Cold day comfort food

This is one of those recipes I had bookmarked who knows how long ago.  Now seemed a good time to try it:  long work week and weekend for hubby, and me still getting over the cold that keeps on giving...  Good sausage, pasta, tomatoes, cream sauce; what's there not to like?  Being quite rich, this is one warming, stick to your ribs meal.  Good for winter time.  The girls ate it up even though the spice was fairly hot this time around.  It was kind of cute to watch my two year old shoveling in the bow ties, then sucking in air around her teeth to cool down her mouth, then going back for more.  I will probably cut back on the heat next time for the girls' sakes though.  I made a half recipe for us but accidently put in a full amount of red pepper flakes.  We liked it that way!  (The adults at least.)  This one is going in the keeper pile.  Here is the full recipe which is supposed to serve 5.  Yeah right!  I made a half recipe and it served 4 with my hubby going back for thirds, finishing up the girls' leftovers and still leaving a lunch sized portion for me for tomorrow.  This comes together in less than half an hour:  good weeknight meal.  You know, this actually reminded me very much of a rich cajun pasta dish we've had at a particular restaurant before, only italian style.  My notes for the recipe are in italics.



Italian Sausage with Bow Ties

1 package (16 oz) bow tie pasta
1 pound good bulk Italian sausage (Whole Foods had a fabulous mild italian sausage with no additives or anything else but the herbs)
½ cup chopped onion (I used a whole small onion for the half recipe and would use a medium for the full - I like onions)
1½ teaspoons minced garlic
½ teaspoon crushed red pepper flakes  (Really good with ½ tsp for half recipe, but a little spicy for the kids.)
2 cans (14 ½ ounces each) Italian stewed tomatoes, drained and chopped
1½ cups heavy whipping cream
½ teaspoon salt  (I used sea salt and less of it.  This is plenty salty from the sausage and tomatoes.)
¼ teaspoon dried basil (Double that)
Shredded Parmesan cheese (Didn't use or miss it.)

Fresh basil, chiffonade makes a nice fresh hit and garnish

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. (I didn't need to drain, the italian sausage from Whole Foods was fabulous but not too greasy.)

Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with cheese and fresh basil. Yield: 5 servingsAt LEAST 8 servings.
 
Don't know the original recipe owner, but it was published through Taste of Home.

Sunday, March 7, 2010

Bake up your day: Cran-blueberry swirl bread

Usually when I get sick, I like to curl up in bed or on the couch for as long as it takes for me to feel better.  But as soon as I do feel better, I start thinking about baking.  So many things bookmarked, so many ideas to try out.  Baking makes me feel good.  This last time was particularly sweet though, because my five year old spent all day taking care of me and her little sister and then pampering me for the next few days.  "Mommy, do you need a blanket?  Can I get you anything?  Here, you need to drink this cold water to make you feel better because I feel better when I drink a glass of water.  Okay, if you need anything, just let me know..."  What a sweetie.  That alone helps me feel better!  And now to bake something.  Don't worry, I keep my hands scrupulously clean.  Here is what the girls were gathering for me while I was working on the bread.  Nothing says I love you like a big bouquet of little-girl-picked flowers.


Cran-blueberry swirl bread

2 cups white whole wheat flour
1 to 1 ½ cups all-purpose flour
1/3 cup evaporated cane sugar (or white sugar)
2 ¼ tsp Instant Yeast
½ teaspoon salt
½ cup water, lukewarm
½ cup milk, scalded, cooled to lukewarm
1/3 cup butter, cubed

Filling:
1 cup fresh or frozen blueberries
½ cup dried cranberries
¼ cup packed lt. brown muscovado sugar
¼ cup water
1 tbsp butter
½ cup chopped pecans
1 tbsp lemon juice

Topping:
2 tbsp all-purpose or ww flour
2 tbsp cold butter, divided

In a large bowl, combine milk, water, sugar, salt and whole wheat flour.  Beat until butter is mixed in.  Add 1 cup all purpose flour and stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

For filling, in a small saucepan, combine the berries, brown sugar and water. If you want a more jelly like filling, chop the berries before cooking.  Cook over medium heat until blueberries split and cranberries plump, about 15 minutes. Mash with a fork as well as you can.  Remove from the heat; stir in the butter, pecans and lemon juice. Cool.

Punch dough down. Turn onto a lightly floured surface; roll into a 16 x 9 inch rectangle. Spread filling to within ½ inch of edges. Roll up however you please, jelly roll style or whatever floats your boat.  I rolled mine butterfly style.  You can also roll a bigger rectangle and put it in the pan zigzag for a cool pattern.  Place in a greased 9-in. x 5-in. loaf pan.


For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. (Try using your fingers to rub the butter in, it's easier.)  Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.


Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Tent with foil during the last 15 minutes if necessary to prevent over browing.  Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

 
So you can see I have a little dent in the middle just because of how I rolled it and set it in the pan.  Kind of like when you slice down the middle of some loaves.  Tastes fabulous though.  Good plain, or with butter, or toasted with butter...  I have mentioned I love butter, right?  Remember, butter is not bad for you, processed vegetable oils are.  You could certainly use all blueberries or all cranberries for this loaf.   It's versatile.  With the blueberries and streusel topping, it's like a blueberry muffin in bread form.  Enjoy!  This loaf will go up for yeastspotting.
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