I have a couple of confessions to make: (1) I’ve not been very inspired to bake lately, and (2) consequently, this isn’t a very inspiring bake.
It is, however, a very utilitarian bake. This is yet another way to use up stale granola.
I can’t even begin to describe how I’ve been feeling lately. School/work hasn’t been unduly stressful, yet I feel like I’m under a ton of bricks most of the time. I’ve just been feeling — blah, for lack of a better word.
I suppose my daily blah-ness has crept its way into my baking, or lack thereof.
- 2 cups milk
- 2 tbsp lemon juice
- 385g all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 50g unsalted butter, melted and cooled
- 1 egg
- 70g caster sugar
- 200g granola
- 100g chopped dried fruits (opt.)
Step 1: Preheat your oven to 165°C (330°F). Grease one 9 inch by 5 inch loaf tin.
Step 2: In a bowl, mix the milk and lemon juice together and leave to stand for 5 minutes. (This step is the approximate buttermilk. If you have buttermilk in your kitchen, just use 2 cups of that instead.)
Step 3: In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, egg and sugar. Pour the wet ingredients over the dry and mix till you get a smooth, thick batter. Fold in the granola and dried fruits. Pour batter into tin and bake for about 70 minutes. Cool and slice with a serrated knife.
This is, for all intents and purposes, bread, just that it’s leavened chemically instead of with yeast. A slice of this bread is best eaten after a few minutes in the toaster and slathered with your favourite spread.
Here’s hoping I snap out of my funk soon.