Guest guest Posted May 8, 2005 Report Share Posted May 8, 2005 It doesn't taste like kiwis really, it is sweet and mild & it smells wonderful. Plus with kiwis so abundant and inexpensive right now...why not?? I'm gonna make a loaf, now that I've remembered this! From my well worn, favorite quick breads and muffins book by Dimetra Markis. 2 cups unbleached flour, sifted 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup (1 stick) unsalted butter 2/3 cup granulated sugar 2 eggs 1 cup peeled, mashed kiwi fruit (about 3 or 4) Preheat oven to 350 - grease and flour a 9x5x3 loaf pan. Sift together flour, baking powder, baking soda & salt. In a large bowl cream the butter, add the sugar gradually & beat till light and fluffy. Add eggs, one at a time, to creamed mixture, beating well after each one. Stir in the kiwis. Fold in the dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes on a wire rack - then remove from pan and cool completely. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2005 Report Share Posted May 9, 2005 Great idea! Sounds wonderful. Thanks Mel. ~ pt ~ When we kill animals to eat them, they end up killing us because their flesh, which contains cholesterol and saturated fat, was never intended for human beings. ~William Clifford Roberts, M.D., Editor-in-Chief of The American Journal of Cardiology ~~~*~~~*~~~*~~~> , " melissa_hopp " <hoppmel@c...> wrote: > It doesn't taste like kiwis really, it is sweet and mild & it smells > wonderful. Plus with kiwis so abundant and inexpensive right > now...why not?? I'm gonna make a loaf, now that I've remembered this! > > From my well worn, favorite quick breads and muffins book by Dimetra > Markis. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 Hi, gang! it's been so nice reading the list posts lately - so much funny and informative posts! Thanks for all the recipies! now here's to my " problem " ... I thought the Kiwi Bread looked really interesting and would like to try it... and now I guess my shortage in vocabulary when it comes to baking terminology in English shows itself - so I wonder: what's the difference between baking POWDER and baking SODA? (I believe what we here (in Norway) call baking powder (-in Norwegian, obviously..) actually is baking soda..? (what you use to make the dough raise when not using yeast..)?) ok, thanks for any and all help.. Ragnhild Kiwi bread 2 cups unbleached flour, sifted 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup (1 stick) unsalted butter 2/3 cup granulated sugar 2 eggs 1 cup peeled, mashed kiwi fruit (about 3 or 4) Preheat oven to 350 - grease and flour a 9x5x3 loaf pan. Sift together flour, baking powder, baking soda & salt. In a large bowl cream the butter, add the sugar gradually & beat till light and fluffy. Add eggs, one at a time, to creamed mixture, beating well after each one. Stir in the kiwis. Fold in the dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes on a wire rack - then remove from pan and cool completely. ------- Få opp farta! Start.no Bredbånd tilbyr 2 Megabit til kun 379,- per måned. Sjekk http://www.start.no/bredband/ mer informasjon! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 hi ragnhild, i found a couple of websites that might be helpful: http://www.joyofbaking.com/bakingsoda.html http://users.rcn.com/sue.interport/food/bakgsoda.html i can't ever remember the rules as to when to use baking soda or when to use baking powder....and some recipes have both! susie --- Ragnhild Kristine Brekke <rkb76 wrote: > Hi, gang! it's been so nice reading the list posts > lately - so much funny and > informative posts! > Thanks for all the recipies! > now here's to my " problem " ... I thought the Kiwi > Bread looked really > interesting and would like to try it... and now I > guess my shortage in > vocabulary when it comes to baking terminology in > English shows itself > - so I wonder: what's the difference between baking > POWDER and baking SODA? > (I believe what we here (in Norway) call baking > powder (-in Norwegian, > obviously..) actually is baking soda..? (what you > use to make the dough raise > when not using yeast..)?) ok, thanks for any and all > help.. > Ragnhild Mail Stay connected, organized, and protected. Take the tour: http://tour.mail./mailtour.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 > so I wonder: what's the difference between baking POWDER and baking > SODA? (I believe what we here (in Norway) call baking powder (-in > Norwegian, obviously..) actually is baking soda..? (what you use to > make the dough raise when not using yeast..)?) ok, thanks for any > and all help.. Ragnhild, baking soda here in the US is bicarbonate of soda. What is your powder made from, do you know? Baking powder is usually calcium or aluminum phosphate and bicarbonate of soda. Anyway, some more details... From http://www.baking911.com/terms/baking_ab.htm: Baking Powder: Leavening agent typically found as a double-acting baking powder, because it firstly reacts with liquids and secondly reacts with heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. It is important to check the expiration date on the can as baking powder loses its leavening power over time. Baking Soda: Leavening agent activated by interacting with an acidic agent. Liquid ingredients such as sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise. The batter must be baked as soon as possible after the liquid has interacted with the baking soda to produce the desired results. Quote Link to comment Share on other sites More sharing options...
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