There are few things as comforting as still-warm-from-the-oven Banana Bread. Enough said.
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Breakfast/Brunch
With the abundance of Meyer Lemons this time of year, I thought that I would indulge in some more citrus to perk up January. The trick to this Tea Cake was to make small “dollops” of both lemon curd and raspberry jam by freezing them overnight. That means that the flavor drops stayed intact when I put them in the batter. Little pockets of goodness!
I don’t bake bread all that often. I love bread — don’t get me wrong, I LOVE bread — but as a singleton, a loaf of bread sometimes will take me more than a week to eat, and after a couple of days, homemade bread isn’t all that fresh anymore. With all of that said, Rainer called me the other day, raving about a recipe that he had seen on Cook’s Country, of a multigrain bread (which is always a favorite). So I had to try it. And it turned out wonderfully yummy. The one thing that I would likely do when making this again is to make two oblong loaves instead of one boule.
