Tiramisu Bread
Author: adapted from a foodie affair
Serves: 8 to 10
- 11/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 8 oz Mascarpone, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon instant espresso powder
- 1 tablespoon water
- 1/2 cup buttermilk
- Kahula or Espresso (optional. you won't need more than 1-2 tablespoon)
- Preheat oven to 350° F. Grease an 8-1/2 X 4-1/2 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda & salt in a bowl; set aside.
- In a small bowl, combine cocoa and espresso powder in a bowl; stir in water to dissolve. Set aside.
- In a large bowl, beat mascarpone and sugar with a mixer on medium speed until fluffy, approximately 3 minutes.
- Add eggs, one at a time, mixing after each addition. Mix in the vanilla along with the last egg.
- Alternately add flour mixture and buttermilk to creamed mixture (starting and ending with flour mixture) until combined.
- Divide batter in half, transferring half in to a separate bowl. Stir cocoa mixture into half of batter until combined.
- Alternately, spoon batters in to prepared pan, ten swirl together with a skewer or knife to marble.
- Bake in a pre heated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean, 50-55 minutes.
- Using a fork or skewer, poke small holes all over the top of bread and pour the kahula. (If using)
- Let bread cool in the pan for 15 minutes, then transfer on a wire rack. Do not frost until completely cool.
Recipe by Baker Street at https://bakerstreet.tv/2012/06/tiramisu-bread/
2.2.7