Cranberry Semolina Tea Loaf |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This is an Italian recipe. Semolina flour is available in most grocery stores but if you can't find it, you can use finely ground yellow cornmeal. Ingredients:
1 cup all-purpose flour |
1 cup semolina flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
4 large eggs |
2/3 cup granulated sugar |
1/2 cup olive oil |
2 teaspoons grated lemon peel |
1 tablespoon vanilla extract |
1 teaspoon almond extract |
3/4 cup dried cranberries |
1/2 cup coarsely chopped unsalted pistachios |
Directions:
1. Butter and flour two loaf pans (3 1/2 x 7-1/2 inch each).
2. In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.
3. In another bowl, beat eggs to blend then whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.
4. Add egg mixture to dry ingredients and stir just until evenly moistened.
5. Gently stir in cranberries and pistachios.
6. Pour batter equally into prepared pans.
7. Bake in a 350° F (180°C) regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes.
8. Cool bread in pans on a rack for 10 minutes.
9. Run a knife between bread and pan sides, then invert pans to release the loaves.
10. Set loaves upright on rack.
11. Serve warm or at room temperature.
12. Makes 2 loaves (3 1/2 by 7 1/2 in.); 6 to 8 servings
13. Nutritional Information
14. Per serving: 442 calories
15. 43% (189 cal.) from fat
16. 8.7 g protein
17. 21 g fat (3.7 g saturated fat)
18. 54 g carbohydrates
19. 2.6 g fiber
20. 309 mg sodium
21. 109 mg cholesterol
22. Source: Sunset Magazine
23. Date: November 23, 2003
|
|