And a new shed!
Well, not quite new, but a new roof (an amazing feat considering we covered 120 square feet in one day, and 3/4 of us had no prior experience).
But more about that later….
I wasn’t too sure about this bread because it’s…what’s the word…different.
Different, in my mind, usually means bad, but then I caught both my parents eating it when it wasn’t being offered, so I guess it is good enough to go.
If you like your breads super-sweet, you’ll need to do some modifications to this one. But if you like the taste of kiwi, this is a nice bread that rounds out its flavour. It is the same concept as banana bread, but the flavour profile is completely different.
I didn’t wake up one day this week and know that this was what I wanted to make. All I knew is that I wanted to make something with kiwi, since I had a ton of them leftover from the previous week’s CSA box. And although I like kiwi, I would find it difficult to eat more than 2 in any given week.
The ingredients are really simple, and the flavour of almond is my favourite part. The bread is seedy because kiwi are seedy, so consider this when you are imagining its texture. It is a dense bread, as you can imagine, but with a light flavour profile.
This snack really proved to be worth its weight over the weekend when we ripped off the old rotting roof of our shed and replaced it. Parts of the structure were missing, and although it doesn’t look like much was done, the shed is no longer a scary place to go into. There used to be pipes holding up the ceiling, today you can freely walk in without worrying about what you’ll step on or what will hit your head.
I also realized I am so bad at taking pictures while working, it completely disrupts my process. So I can only show you what it looks like today:
Still scary, but now the real work begins making the space usable and beautiful. It has to be practical first (such as not leaking when it rains, etc.)
It’s nice to have a snack like this around when you’re working.
The recipe is really quite simple, and the results pretty worth sharing.
This summer I will be all about spending less time in the kitchen and more time fixing up my backyard, gardening, writing, and enjoying time with family and friends. Enjoy!
- 2 cups all-purpose flour + 2 tablespoons for greasing and flouring
- ½ cup butter, softened + 1 tablespoon for greasing and flouring the pan
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup peeled mashed ripe kiwi
- ½ cup strawberries, chopped
- Preheat oven to 350 degrees. Melt a tablespoon of butter in the microwave (20 seconds) and use a pastry brush to grease the inside of 9x5x3 bread loaf pan. Sprinkle 2 tablespoons of flour on the bottom and sides of the pan after greasing.
- Sift together flour, baking powder, baking soda, salt and set aside.
- In a large bowl cream together the butter, sugar and almond extract until light. Beat in the eggs and kiwi.
- Fold in the dry ingredients, ensuring no dry spots in the batter mixture.
- Mix in the strawberries by hand to the combined batter, scattering them throughout.
- Bake in a preheated oven for 55-65 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in pan. Remove from pan and continue cooling on a wire rack.