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Whole-Wheat Breakfast Bread |
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Print this Recipe (Desayuno Pan Integral) Category: Quick Breads Makes 1 small loaf (7 1/2- × 3 3/4-inch pan) Rancho La Puerta is a world-class spa located in Tecate, Mexico, just 40 miles from San Diego, California. The food is top class, too. This bread is an adaptation of a hearty, healthy loaf that's often served with fruit and yogurt at breakfast. I prefer mine with apricot or raspberry jam. 1 1/4 cups whole wheat flour 1/4 cup all-purpose flour 1 1/2 teaspoons ground cinnamon (Mexican canela or Ceylon variety preferred) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg, lightly beaten 1/2 cup pineapple or apple juice 2 tablespoons sour cream or yogurt 2 tablespoons dark brown sugar 2 tablespoons canola oil or vegetable oil 2 teaspoons pure vanilla extract 1. Preheat the oven to 350°. Spray 1 small loaf pan (3 3/4- × 7 1/2-inch) with vegetable oil spray. In a large bowl, whisk together the flours and the cinnamon, baking powder, baking soda, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, pineapple juice, sour cream, sugar, oil, and vanilla. Add the wet ingredients to the well in the dry ingredients and fold together just to combine. Do not over mix. (The batter will be very thick.) 3. Spoon the batter into the prepared pan, level the top, and bake about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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