Sunday, June 24, 2012

Graham Cracker Bread

Graham Cracker Bread

1 C flour
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 C unsalted butter at room temperature
1/4 dark brown sugar
1 C graham cracker crumbs plus 4 tsp more 
3 TBL creme fraiche
2 eggs
1 tsp vanilla extract
1 C buttermilk
1 1/2 C raisins

Preheat oven to 350 and butter a 9 x 5 loaf pan. Dust the pan with the 4 teaspoons of graham cracker crumbs. 

In a small bowl, sift together the flour, baking soda, nutmeg, cinnamon, and salt. set aside. 
In a stand mixer with the paddle attachment, cream together the butter and sugar until the sugar is fully incorporated into the butter, about a minute. Add the creme fraiche and graham cracker crumbs and mix on medium low speed for about 2 minutes. Add the eggs on at a time, and then add the vanilla extract. Mix until all ingredients are combined. Alternate adding the buttermilk and flour mixture to the butter-sugar mixture.  Mixing in between each addition on low speed until ingredients are just combined. Mix in the raisins with a spoon. Pour the batter into the prepared pan. 

Bake for 50-60 minutes. mine was done after 50, so you could even check before then. Let cool on a wire rack for 30 minutes, then pop the bread out of the pan and let it remain cooling on the wire rack for 1-2 more hours. Once the bread is cool enough, drizzle honey on the top and serve!  

I'm debating if I should add a 1/4 C of canola oil to this recipe. When I make it again, I definitely will, but if anyone decides to make it with the oil, please let me know how it comes out! 

Other than that, this bread was yummy, especially as my breakfast this morning. :)
P.S. you can store it in an airtight container at room temperature for 4 days!

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