Ever feel like this... there are days I should just get out of my kitchen for a while and do something else? Last week for example -- I had a bottle of canola oil on my work table. I was reaching for something, and knocked over the uncapped, open bottle. It seemed like slow motion as the newly-purchased (that means full) bottle fell over onto the floor. While moving as quickly as possible to grab it up, all I could hear was a gulping sound as the oil bottle emptied itself. There was evidence of what had happened across the room. I spent the entire afternoon cleaning.
Yesterday I pulled out a stack of recipes that I've been meaning to try. The Almond-Crusted Pineapple Bread was one of them -- along with a recipe for Carrot and Pineapple Muffins. I was half-way through combining ingredients for what I thought was the pineapple bread, when I realized I was following the recipe for the muffins instead. As you can see, I did finally get the pineapple bread made; I just took a more circuitous route.
Today? I may just go to the bookstore for a few hours...
This cake-like bread is good with a cup of tea.
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 2 teaspoon grated orange peel, preferably organic
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 8 1/4-ounch can crushed pineapple
• 1/3 cup sour cream
• 1/4 cup sliced almonds
1. Cream together the butter, sugar, and egg until light and fluffy. Blend in the grated orange peel.
2. Sift together flour, baking powder, salt, and baking soda. Add alternately with undrained pineapple and sour cream, mixing by hand until all of the flour is moistened. Do not overmix.
3. Sprinkle the almonds over the bottom and sides of a heavily greased loaf pan. Pour batter into the pan. Bake in a preheated 350˚F oven for 60 minutes. Remove from oven and let the bread rest 10 minutes before unmolding. Place on a wire rack to cool completely.
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