kamut pound cake, Alice Medrich
reprinted with permission from Artisan Publishers
serves 8 to 10
3 tablespoons whole milk, at room temperature
3 large Eggs, at room temperature
1 ½ teaspoons pure vanilla extract
1 cup (3.5 oz.) sifted (before measuring) cake flour
1/3 cup plus 1 Tablespoon (1.75 oz) whole-grain kamut flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 tablespoons unsalted butter, softened
Equipment
An 8 x 4 inch (4-5 cups) loaf pan
POSITION A RACK in the lower third of the oven and preheat the oven to 350º F. Line
the loaf pan with parchment paper.
In a medium bowl, whisk the milk, eggs & vanilla to combine.
Mix together and then sift the flours, sugar, baking powder, and salt into the bowl of a
stand mixer or another large bowl; if any bran is left in the sifter, add it to the mixture.
Cut the butter into chunks and add it, then pour in half of the egg mixture. Beat on low
speed just until the dry ingredients are moistened. Increase the speed to medium (or high
if using a hand-held mixer) and beat for 1 minute only. Scrape the sides of the bowl.
Add half of the remaining egg mixture and beat for 20 seconds. Scrape the bowl. Add
the rest of the egg mixture and beat for 20 seconds.
Scrape the batter into the pan and smooth the surface. Bake until a wooden skewer or
toothpick inserted in the center of the cakes comes out clean. 55 to 65 minutes. (To
prevent excessive browning, cover the loaf loosely with foil after 30 minutes, if
necessary.) Cool the cake in the pan for about 10 minutes on a rack, then remove and
cool completely on the rack.
reprinted with permission from Artisan Publishers
serves 8 to 10
3 tablespoons whole milk, at room temperature
3 large Eggs, at room temperature
1 ½ teaspoons pure vanilla extract
1 cup (3.5 oz.) sifted (before measuring) cake flour
1/3 cup plus 1 Tablespoon (1.75 oz) whole-grain kamut flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 tablespoons unsalted butter, softened
Equipment
An 8 x 4 inch (4-5 cups) loaf pan
POSITION A RACK in the lower third of the oven and preheat the oven to 350º F. Line
the loaf pan with parchment paper.
In a medium bowl, whisk the milk, eggs & vanilla to combine.
Mix together and then sift the flours, sugar, baking powder, and salt into the bowl of a
stand mixer or another large bowl; if any bran is left in the sifter, add it to the mixture.
Cut the butter into chunks and add it, then pour in half of the egg mixture. Beat on low
speed just until the dry ingredients are moistened. Increase the speed to medium (or high
if using a hand-held mixer) and beat for 1 minute only. Scrape the sides of the bowl.
Add half of the remaining egg mixture and beat for 20 seconds. Scrape the bowl. Add
the rest of the egg mixture and beat for 20 seconds.
Scrape the batter into the pan and smooth the surface. Bake until a wooden skewer or
toothpick inserted in the center of the cakes comes out clean. 55 to 65 minutes. (To
prevent excessive browning, cover the loaf loosely with foil after 30 minutes, if
necessary.) Cool the cake in the pan for about 10 minutes on a rack, then remove and
cool completely on the rack.
| Culinary Classes and Tours |
Bret's Table
| Copyright © 2007 - 2008 Bret’s Table All Rights Reserved |
| Sojourns |
| On the Table |
| Kitchen Table |
 |
 |
 |
 |
 |
| News and Reviews |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |