George Brookshaw - Pineapple
Pineapple
George Brookshaw
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

 

Pineapple Nut Bread

 

 

 

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."

- M.F.K. Fisher, The Art of Eating


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Pineapple Nut Bread
Hotel Hana-Maui
A Treasury of Great Recipes. Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen.

by Mary and Vincent Price, 1965/1974/1980, Grosset & Dunlap

Rare and Out of Print Books

"Everyone dreams of an island paradise where the bounties of nature hang within easy reach, and if you're too lazy to reach for them, a slow-eyed siren awaits your slightest wish. The Hana-Maui comes pretty close to the picture...any closer and
I'd still be there!"

"For a dedicated bread baker like me, it is always a happy day when a great new recipe comes along. This one from the Hana-Maui is most unusual, most delicious. It is really more like a coffeecake, and we like to serve it in thin slices with a cup of coffee at almost any hour of the day or night. The second loaf goes in the freezer for some future time."

Makes two 1-pound loaves

1 pound flour*
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups coarsely chopped macadamia nuts
6 tablespoons soft butter
1 1/2 cups light brown sugar, firmly packed
2 eggs
2 cups canned crushed pineapple, including juice
4 tablespoons sugar
1 teaspoon cinnamon

* 1 pound flour equals 4 cups, sifted. The idea here is to sift the flour first,
and then measure out 3 1/2 cups.

Preheat oven to 350 degrees F. Butter two 1-pound loaf pans. Sift the flour and measure out 3 1/2 cups. Sift together the measured flour, baking powder, baking soda, and salt. Stir in the macadamia nuts. In mixing bowl, cream butter and brown sugar. Beat in the eggs and continue to beat until mixture is smooth. Stir in half the flour-nut mixture. Stir in the crushed pineapple, including juice. Stir in the remaining flour-nut mixture and stir
until well blended. Divide batter into the prepared pans. Combine 4 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle half the cinnamon sugar over the batter in each pan and bake 50 to 60 minutes. Let cool for 5 minutes, then turn out on cake rack to cool.
 

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