Sunday, August 30, 2009
What's a breakfast without Rum?
Bread baking day.
It's one of my favorite food blogging events. This month, it was hosted by the talented bakers over at Imafoodblog.
This month it was the biggest challenge I've faced for a long while.
The task: bake something you've never made before.
What? What's that you say?
Oh my. What could I possibly bake that fits that category? I spent the whole month trying to come up with some kind of bread-like object that I have never tried. I nearly gave up.
But, the other evening, I was looking through one of my newly purchased cookbooks and came across a bread recipe I know I've never attempted.
I've made waffles many times, but they've always been of the quick-bread-type persuasion. After all, when you want waffles, you want them now. With yeasted waffles, you have to plan ahead by some 12 hours or so. Hardly a spontaneous meal.
So, I chose these different waffles as my entry for Bread Baking Day #23.
The night before, I prepared the first part of the batter and let it ferment for about 10 hours:
While the waffles were cooking, I prepared the topping:
The end result:
First, I should point out that my daughter, who doesn't care for either cooked fruit or rum, had seconds.
Second, if you like yeasty-tasting, bread-like waffles, these are for you.
They were a nice change of pace from the usual, but, frankly, the quicker, baking powder waffles taste just as good, and I don't have to struggle to remember starting them the night before. The topping, on the other hand, was another story. That recipe will definitely be made again and again.
Bring on the rum, especially for breakfast!
Thanks to Nick, and also to Zorra, the Creator.
Raised Waffles with Warm Brown Sugar Bananas
(from The Sweet Melissa Baking Book)
1/2 cup warm water
1 package active dry yeast (or 2 1/2 teaspoons)
8 tablespoons unsalted butter, cut into pieces
2 cups whole milk
1 teaspoon Kosher salt
1 teaspoon sugar
2 cups all-purpose flour
pinch of freshly ground nutmeg
2 large eggs
1/4 teaspoon baking soda
Brown Sugar Bananas:
4 tablespoons unsalted butter, at room temperature
1/4 cup firmly packed light brown sugar
pinch of Kosher salt
1/4 cup light rum
2 ripe bananas, peeled and sliced (I used 3)
1/2 cup pure maple syrup
In a large bowl, combine the warm water and yeast. Let stand for 5 minutes to dissolve and proof.
In a small saucepan over low heat, melt the butter. Stir in the milk. The mixture should be warm but not hot.
Add the butter-milk mixture, salt, sugar, flour, and nutmeg to the yeast mixture. Whisk until smooth.
Cover the bowl with plastic wrap and let stand at room temperature for at least 8 hours or overnight.
In the morning, preheat the waffle iron. In a medium bowl whisk together the eggs and the baking soda, and immediately whisk them into the batter. The batter will be thin.
Cook the waffles according to the manufacturer's instructions. Store cooked waffles in a 200 to 250 degree oven until ready to serve.
Melt the butter in a large skillet. Add the brown sugar and salt and stir over medium heat until melted and bubbling.
Remove from the heat and add the rum, then carefully return the pan to the heat. It's possible the rum will flame up, but it will go out in a moment. Cook for about 30 seconds to burn off the remaining alcohol.
Add the sliced bananas and stir to coat. Add the maple syrup and bring just to bubbling.
Remove from the heat and cool slightly.
Serve over the warm waffles.