Ginger-Lemon Parsnip Bread
Submitted by kwantam Wikified by Drimble Wedge
I've been working on the ginger-lemon parsnip bread, and I believe I've got it whipped into shape.
wet #1
- 300 grams finely grated parsnip
- 210 grams granulated sugar
- zest of 1 large lemon
- 40 grams finely grated fresh ginger root
wet #2
- 113 grams (1 stick) unsalted butter, melted and cooled
- 20 grams canola oil
- 2 large eggs
dry
- 220 grams all-purpose flour
- 35 grams whole wheat flour
- 6 grams salt
- 6 grams baking soda
- 4 grams baking powder
- 1 gram fennel seed, finely powdered
- 2 grams coriander seed, finely powdered
Preheat oven to 350F. Prep 9" loaf pan with non-stick spray.
For best results, start with whole fennel and coriander and spin them in a whirlybird coffee grinder until they're well powdered.
Sift together dry ingredients. I like to sift, then scoop the mix back into the sifter and sift again to be sure that things are really well mixed.
Mix together wet #1. Mix together wet #2 and whip well. Mix wet #1 into wet #2.
Mix wet ingredients into dry just well enough to combine. If you over-mix you will get a dense, cakey crumb that's not as nice as the rough muffiny crumb we're going for.
Pour into loaf pan and bake for 55 minutes. When it's done a toothpick should come out of the center clean.
Remove from oven and allow to cool in the loaf pan for 15 minutes, then remove from loaf pan and cool the rest of the way.
Eat. The most important step.
