I can’t wait for Dorie’s new book, Baking with Dorie, Sweet, Salty & Simple, to arrive and am excited to bake along with the Tuesdays with Dorie baking group. It’s been too long since I’ve posted and I’m glad to start again while baking from a new book.
Since I got a preview of some recipes, I was able to start my first bake, the miso-maple loaf, before the book arrived. This cake was simple to make. The hardest part was finding the miso. I’ve never cooked/baked with miso before. I sent my husband to the Asian market to find the miso, with instructions to find white miso, not red. This confused him because in the Asian market they do not call it white miso, they call it Shiro Miso, which I had overlooked in the notes. Once I reread the notes, I was able to clarify and send him a text while he shopped so he was able to find it. Once he got the miso I was all set.
This is a cake that I never would have made on my own (I would have run as soon as I saw the word miso in a cake recipe), but was so glad that I did. The cake had a beautiful crumb and was nice and moist. I think this was from both the miso and the buttermilk. I even found that after a few days, as it started to get a little more dense (I prefer to say dense rather than stale) that when I popped it in the toaster oven for a few minutes it heated nicely and became moist with a soft crumb again. I definitely recommend trying this loaf cake recipe when you are looking for something fast and easy to make that is not too rich or overly sweet. It makes a great dessert or breakfast treat.
Here it is a link to where you can find the recipe in her new book, Baking with Dorie, Sweet, Salty & Simple.
We have been making our own vanilla. It is stored in a large jar with the vanilla beans constantly soaking. We find it handy to reuse an old vanilla bottle (with our own label) so that we can dole out small portions for everyday use and refill when necessary. Thus allowing the bulk of the extract to continue to develop.
It’s always fun when a recipe calls for us to play with our food.
