Hazelnut Loaf

Processed with VSCO with s3 presetProcessed with VSCO with s3 preset

Recipe: Hazelnut Loaf

Ingredients:

  • Leftover hamantaschen fillings (Or alternatively visit my other post on hamantaschens and simply make that filling for this bread – or just make something alternatively DELICIOUS)
  • 2 eggs
  • 1/2 tsp baking powder
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/4 cup water
  • 1/2 cup sugar

I’m stating this upfront so that everyone understands: this recipe is specifically made for having extremely sugary and raw egg leftover filling for a pastry/cookie. Got it? Okay, now. It takes under 20 minutes to prepare, around around 60 minutes to cook – also delicious with butter. The hamantaschen filling I speak of comes from Smitten Kitchen, and it’s utterly incredible. I could eat buckets and buckets of it. The point is: the bread is more of a solution to a problem than anything else. If you need to get rid of a lot of leftover filling – this is the place you need to be.

  1. Take your leftover filling, which has been refrigerated… since there is raw egg in it. I made a combination of my chocolate and hazelnut filling, and heated it in a pan with the butter. This is primarily so that it’s easier to mix with – and so that it becomes even more decadent than it already is.
  2. When that’s ready, place it in a mixing bowl with the two eggs, sugar, and water. Preheat your oven to 350F/175C at this point.
  3. Start adding in the dry ingredients (baking soda, baking powder, flour, and salt)
  4. Butter your bread pan, and toss your mixture in for 60 minutes and serve.

I feel odd writing “serve.” But this bread is too good to keep to yourself. It’s one of the more delicious things I’ve cooked out of necessity, but warm? It’s 10 times better than the loaves from Starbucks. I stare down my long nose at your snooty breads, Starbucks. Even better, it’s really simple and needs practically nothing – other than leftover fillings. On a side note, this also works wonders for leftover pumpkin pie filling or any other sort of heavy sugar/butter mixture that you have lying around. Let me know if you try anything new, or if this is your favorite bread yet – because I know I will be serving this/bringing this to parties from now on.

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