Thursday, March 5, 2009

Lemon Anise Bread

The subtitle of this post could be "When things go wrong."

This recipe follows the banana bread recipe in Lora Brody's Baking Basics, and basically follows the same formula and technique. I knew I'd never made this bread before and was kind of surprised I hadn't. The flavor combination seemed really intriguing. In addition to the lemon and the anise, the bread contains a cup of chopped toasted slivered almonds.

As with the banana bread, the batter assembled well. When I took it out of the oven, though, the center of the bread had collapsed. The loaf also had the same coarse top texture that the banana bread had. Remembering something I read in Shirley Corriher's BakeWise, I have come to think that this bread is overleavened. It contains 2 teaspoons of baking powder and 1/2 teaspoon of baking soda, which is maybe too much for 1-1/2 cups of flour and a cup of chopped nuts. The flavor is pretty awesome, though, so I think I'll try it again, but will dial back on the baking powder. Even if it baked out to a more pound-cake-like texture, it would still be pretty good.

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