Remember when I announced that there was a new bread baking challenge in town called The Bread Baking Society and I participated in the focaccia theme last May? Well that new bread baking challenge is now a NEWER bread baking challenge. My friend, Lora, of Cake Duchess, the brainchild behind The Bread Baking Society, has decided to give The Bread Baking Society a small makeover and has invited me, her Mom, Elizabeth of food and thrift, Barbara of Creative Culinary, and Jamie of Life’s a Feast along for the ride. Say hello to Twelve Loaves, and below is what it’s all about and the rules – beautifully written by Jamie and beautifully copied and pasted by me!
Twelve Loaves was created to inspire you to bake more from scratch at home, in your kitchen. Bake along with us every month and discover and rediscover the joys of home baking for your family and friends. We know it’s not an easy task and we are here to inspire you along the way. A Baking Revolution!
What unites Twelve Loaves and all of you? We love baking from scratch because people love eating real bread, real cakes, delectable treats right out of the oven. Together we will discover new recipes and learn and master new techniques, discover flavors, textures, new ways to experience bread at the table with family and friends. 12 months, 12 baked goods, 12 challenges… so get baking!
Our very first Twelve Loaves theme for the month of August is Bread with Summer Fruit. Bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite fresh summer fruit or berries.
Just follow the rules, it’s as easy as pie:
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to Lora, Lisa and Jamie’s blogs. Please make sure that your Bread is inspired by the theme! This is obligatory if you would like your link to be included!
2. Please link your post to the linky tool at the bottom of Lora, Lisa or Jamie’s blog. It must be a bread baked to the Twelve Loaves theme.
3. Feel free to promote the Twelve Loaves by proudly displaying the Twelve Loaves badge in your Twelve Loaves post as well as in your sidebar! It isn’t mandatory but is a nice way to get the word out!
4. Have your Twelve Loaves bread post up any time in August..the deadline is August 31, 2012.
Now, Get Baking!
With that said..I’m the hostess with the leastest. Jamie made a gorgeous chocolate chip cherry maple challah, Lizzy made a stunning, limoncello glazed blueberry – peach bread , Barbara made a luscious cherry bread with a crunchy cinnamon almond topping, and Lora made a beautiful blueberry cream cheese braid. I made a quick bread..because it was well..quick and I wanted to bake with them, not just put up an announcement. However..this quick bread is kind of special. The title says it all…malted, as in malted milk powder is added to the batter. There are malted layer cakes, malted milkshakes, malted milk balls, and I even saw some malted pancakes and waffles on the internet a few months ago, so why not malted quick bread?
My kitchen timer didn’t go off. 8 minutes over-baked, yet it was still moist!
I love most anything that has malted milk powder in it. One summer, years ago, there was a Dairy Queen about 15 minutes from where I lived at the time. Every time I passed it, which was often, I pulled in and ordered either a strawberry or vanilla malted milkshake. I still remember that first icy sip on those hot, summer nights, the malted flavor tickling my palate in such a good, good way . That Dairy Queen was soon knocked down, replaced by a drive-through bank. Unfortunately, it wouldn’t let me withdraw a malted milkshake.
Soon I was knocking back boxes and boxes of malted milk balls to satiate my malted addiction.
Discovering malted milk powder in the supermarket was a happy day for me, and for the rest of that summer I was making my own vanilla malted milkshakes. However, they were not even close to the ones I used to get at Dairy Queen, (I can never get a milkshake or malt as thick and creamy as the ones you get at any ice cream establishment, no matter how much ice cream I add. What’s the secret?) but the malted flavor still hit the spot.
Regardless, I think every artery in my heart is glad that DQ went away, as well as my stomach and butt.
Having said all that, the flavor the malted milk powder in this quick bread/cake, along with chunks of fresh strawberries and Valrhona chocolate, is out of this world and reminiscent of a malted milkshake. The thing is; how do you describe the flavor of malted? I’ve pondered this over and over, and I cannot find any adjective(s) that fits. Anyone? Bueller? Bueller?
I took a base recipe for quick bread/loaf cake from the Joy of Baking, made a few basic changes to it, and then went to town . I love how it turned out; an explosion of fresh strawberries and creamy, melted chocolate throughout the super moist, malted vanilla loaf. Strawberries may not bake up very pretty, as you can see in the photos, but who cares if it tastes good?
Initially I was going to use a variety of fruits, minus chocolate, in this bread – sticking with my ‘eat the rainbow’ theme this summer, but then decided it was overkill. Plus, I couldn’t find a green fruit I felt would work well. Cooked kiwi? NO. Kiwi loses a ton of flavor when cooked, unless made into a jam with loads of sugar. Green grapes? Nahh – better eaten out of hand.
That said, I do have one regret. I wish I had topped the bread with more strawberry slices and chocolate chunks. I sliced up one strawberry and placed it on top with a sprinkle of malted milk powder. The batter rose over half the strawberry slices, leaving me with three slices playing peekaboo, instead of the original six, front and center. So, if you do make this..I suggest a good amount of strawberry slices, chocolate chunks and malted milk powder on top. Not only will it look better, but it’ll add more texture, and flavor, of course.
Finally, once again, you have the whole month of August to link up your summer fruit bread; any kind of bread, no yeast required. Just click on the linky below and follow the directions. Don’t forget to tweet (if you use Twitter , not required) your fruity creation @TwelveLoaves with the hashtags #TwelveLoaves and #getbaking !
You can use any recipe you’d like, including any of ours! The sky is the limit..as long as your bread contains summer fruit.
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Strawberry Malted Chocolate Chunk Yogurt Loaf Cake
- ½ cup (4 oz) unsalted butter, room temperature
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or plain Greek yogurt
- ¾ cup malted milk powder
- 1½ cups fresh strawberry chunks ( I quarted each strawberry)
- 1 cup good quality semisweet, milk or bittersweet chocolate. cut into chunks*
- extra flour for coating the chocolate and strawberries
- extra strawberries and chocolate chunks to top the bread
- Stir the malted milk powder into the sour cream or yogurt and let dissolve while you prepare everything.
- Combine the flour, baking powder, baking soda and salt in a bowl. Set aside. Preheat oven to 350 degrees F.
- In the bowl of your stand mixer, or in a bowl with a hand mixer, beat the butter until smooth. Add the sugar and continue to beat until light and fluffy. Add eggs, one at a time, beating until combined before adding the next egg. Beat in vanilla extract.
- On low speed, alternately add the flour mixture with the sour cream or yogurt malted powder mixture...ending with the flour, beating until just combined and uniform.
- Place the strawberry and chocolate chunks in a strainer over a bowl or garbage can, and coat them with flour, about ¼ cup...shaking off the excess flour into the bowl or garbage can beneath it.
- Fold the flour coated strawberries and chocolate into the batter gently, (the batter will be a little thick).
- Pour and scrape the batter into a lightly greased and floured 9 x 5 - inch loaf pan. Top with extra strawberry chunks, chocolate chunks and a big sprinkle of malted milk powder.
- Bake at 350 degrees F for 60 - 65 minutes, until the loaf is puffed, golden brown and a skewer inserted in the center comes out clean. Let cool on a wire rack for 10 minutes, then remove from pan and let cool on rack fully before slicing.
- Keep any leftovers wrapped and refrigerated for about two days at most. although I doubt you'll have any leftovers!
I hope you all make this amazing malted strawberry chocolate hunk of yum! If you do, let me know how it turned out for you!