I recently bought a cookbook called "Small-Batch Baking" that has all sorts of baking recipes that yield between 2 and 4 servings. (It has very high ratings on Amazon.) So many of the recipes sound delicious. I'm eager to try out the muffins, especially.
Today, I decided to make up a batch of whole wheat banana bread before Jay headed out of town for work. For this, all I needed to do was buy bananas from the store. Although the recipe said 23-25 minutes, I think it took 28 or maybe even 30. I kept poking the toothpick in and thinking it was never going to finish baking! Then it finally poked through clean. I cut a hot piece off for Jay and he enjoyed it while sitting in the Admiral's Club waiting for his flight. :) I've already had two pieces. It's very good! Thanks to Amy for the petite loaf pans and I also got to use my cooling rack for the first time.
Another thing to note... yesterday, Amy and I were riding our bikes around town and we dropped by Anna's house to say hi. She's the one who created the Million Dollar Chicken Recipe. ...and wouldn't you know it, she was baking a cake at the time, too!
- Whole Wheat Banana Bread (Small-Batch Baking p. 329)
Comments (9)
Gosh, that banana bread looks good! I have to check to be sure it's marked "to-do" in my copy of the book.
Posted by Amy | August 20, 2006 6:05 PM
Posted on August 20, 2006 18:05
Wow, that looks sooo tasty!
Posted by Sheri | August 20, 2006 9:48 PM
Posted on August 20, 2006 21:48
So, for those of us who are behind the class - what's the point of a cooling rack vs. just leaving the thing on say, a cool part of the stove?
Posted by Jay | August 21, 2006 11:19 AM
Posted on August 21, 2006 11:19
The stove is not cool after you've been baking!!
Posted by Julia | August 21, 2006 7:45 PM
Posted on August 21, 2006 19:45
Reading the recipe today, it looks like the pans I gave you are slightly shorter and deeper than the size she recommends. So even though the capacity is about right, that would explain why it took a little longer to bake. Good for you for testing, instead of relying on time. That's a sign of a good cook!
Posted by Amy | August 22, 2006 9:06 AM
Posted on August 22, 2006 09:06
Jay, a most excellent question!
Pretty much everything continues to cook after you take it off the heat. "Carry-over cooking time" in kitchen lingo. Sometimes that's good, sometimes not.
If you want something to cool off quickly so that doesn't end up overcooked, then you try to get air around it. Hence, a wire rack.
Other times (often with meat), you actually want the internal temperature to continue to rise, so take it off the heat and loosely cover it with foil. You'd be surprised how much it continues to cook! I think that a big mistake a lot of people make with boneless, skinless breasts is that they cook them until they are done, not taking carry-over time into account, and that's why they end up with dry dull chicken. Ditto salmon.
Posted by Amy | August 22, 2006 9:10 AM
Posted on August 22, 2006 09:10
Ah ha! Yes, I noticed the dimensions weren't exactly perfect, but I didn't make any logical conclusions like you did!
One thing I really like about having a thermometer in the oven is that I know when the oven has preheated to the right temperature. I can't imagine trying to guess otherwise. It definitely helps me feel more confident in cooking times! Also my stove has to be set at 375 degrees to reach 350, so that also helps ensure I've turned it 25 degrees in the correct direction.
Posted by Julia | August 22, 2006 11:39 AM
Posted on August 22, 2006 11:39
YUMMY!!!!
Posted by Shayla | August 23, 2006 12:10 PM
Posted on August 23, 2006 12:10
Looks delicious!
Posted by KT | September 6, 2006 12:49 AM
Posted on September 6, 2006 00:49