Baking with Dorie - Maple Miso Loaf

Baking with Dorie: Sweet Salty & Simple

Side profile of the Maple Miso Loaf
Yes it is true!  Dorie Greenspan wrote another amazing cookbook - Baking with Dorie. I have honestly learned so much in the past few years cooking through Every Day Dorie with the Cookthebookfridays group. When I received the initial PDF of Baking with Dorie I was so excited for the glorious pictures that it would hold and was even more pleased upon receiving the real cookbook. The pictures are excellent as always (read: mouthwatering), all the directions are easy to follow and Dorie writes in a way that you feel like you are baking in the kitchen with her. 

This newest cookbook - Baking with Dorie: Sweet Salty & Simple has now launched into the world. To celebrate some of us baked up her Maple Miso Loaf (page 69-70). I know it is interesting to think about baking with miso. Not miso soup but the paste is used to create this sweet yet savoury loaf. 

I love that there is ample time spent rubbing the orange zest (or lemon if that is what you have) with the sugar so it becomes infused with the orange flavour.
Sugar and orange zest rubbed together
Then all the ingredients are whipped together (sugar, butter, miso paste, maple syrup) and finally the dry ingredients.
As the maple miso loaf bakes in the oven our entire place filled with a lovely zesty savoury smell. 
Before the bake


We actually served the Maple Miso Loaf during Luna (our pup’s first birthday) party. Don’t worry the pups had beet pupcakes with yogurt icing, while the adults had slices of maple miso loaf.  Everyone enjoyed the loaf. It is a coarse-crumbed cake, but still super soft. Certainly made for a different sort of dessert. 

Typically you should not post the recipes straight from cookbooks but in this case we have permission. Definitely check out the Tuesdays with Dorie group to see how everyone else did. If you want to join the group all you have to do is bake and then post your link to the group (under the LYL post/comments). This cookbook is baked on the second and fourth Tuesdays of the month. 

Maple Miso Loaf Recipe

from Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan

4 ounces/113 grams unsalted butter, at room temperature, plus more for the pan
1 ¾ cups/238 grams all-purpose flour, plus more for the pan
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
¾ cup/150 grams granulated sugar
¼ teaspoon fine sea salt
finely grated zest of 1 orange or tangerine
¼ cup/70 grams white or yellow miso
¼ cup/60 milliliters pure maple syrup (I used dark)
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
⅓ cup/80 milliliters buttermilk (well shaken before measuring)
¼ cup/80 grams orange marmalade or apricot jam (for the glaze, optional)

Directions
Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker’s spray.

Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.

Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.

Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchment if it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the centre comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.

If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing.

Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn’t — toast it lightly before serving. If you haven’t glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

Comments

  1. steph (whisk/spoon)October 24, 2021 at 4:31 PM

    glad you got to make this, and to share at a party! looking forward to all the great things in this book!

    ReplyDelete
  2. Your loaf looks beautiful and certainly party-worthy! A lovely post and I hope you are feeling better than ever.

    ReplyDelete
  3. Peggy Watts YarnallOctober 27, 2021 at 10:19 AM

    What a wonderful loaf to share at your party! It looks beautiful! I was late making mine too.

    ReplyDelete
  4. You always have such lovely process pics with your posts. This was a great start to BWD!

    ReplyDelete

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