Like many of the Around My French Table blogging alumni, I only dip into our group posts occasionally these days, but I thought I’d join in to celebrate the release of Dorie’s new cookbook. It’s a baking book, which makes me happy, as baking has always been my favourite thing to do in the kitchen. The excellent folks at Pulpfiction Books made sure I’d have my copy right on time, but if you haven’t picked yours up yet, you can find the recipe at NYT Cooking.
The inaugural recipe for this round of Tuesdays with Dorie was included with the pre-order sampler I received, along with three other recipes to get us excited about the new book, so I’ve been able to make this recipe twice (along with some lovely chocolate chip cookies). For my first run through this recipe, I made it as a 9″ cake for a family dinner. The second time I made mini-loaves to share. It’s an easy recipe to put together, as most loaves are, using ingredients I always have around the kitchen.
It’s not the method that you’ll be thinking about when you’ve made this (especially since Dorie’s instructions are so good that you’ll barely be aware of being guided through the recipe). It’s the aroma of this loaf that will haunt you. The mix of bright citrus, floral vanilla, earthy miso, and sweet maple was wholly surprising and delightful.
I have to say that at least one of my family members was a little hesitant to try this, but they changed their minds when they took a bite. It’s a satisfying dessert – not too sweet, with an subtle undercurrent of earthiness from the miso and just enough citrus and salt to bring all the elements together. I glazed mine with apricot jam for a little dinner party shine, but it would be just as nice without, with butter, or with a swipe of jam after toasting.The very first group link for Baking With Dorie can be found here at Tuesdays with Dorie
And if I’ve piqued your interest about Dorie’s latest book, you can read all about it here: Baking with Dorie, Sweet, Salty & Simple
17 thoughts on “Baking With Dorie – Miso-Maple Loaf”
I am with you, I thought after all the years of TWD it was a good idea to celebrate the book release.
You are very busy to bake this loaf so often. I like the idea of baking it in a round tin
The first time was for a family dinner and the min-loaves were for people who were intrigued by my description. 🙂
I love the idea of trying different sizes and shapes for this cake.
Yes, it translated well. I love a versatile loaf!
What a great idea to make this cake in different sizes!
Thanks, Amy! It worked really well both ways.
I made minis too and highly recommend! Welcome back!
Thanks, Mardi! Glad to have another mini-loaf lover in the bunch. I’ll try to join in as often as I can.
great to have you baking with us again! love that you tried out different shapes…those mini loaves are super-cute. i’d be delighted if a friend gifted me one of those!
Thanks so much, Steph! I love mini-loaves for gifting – who can refuse a treat so small and cute!
Looks like this was a hit with many bakes. We enjoyed this one too.
I think it’s a 100% home run from what I’ve seen – no surprise for a Dorie recipe!
Welcome back!! I love the different shapes…I wouldn’t have thought to bake it in a cake pan! We were surprised by this one too! Everyone loved it!
Thanks so much! One of my nephews was a little skeptical, but as soon as he took a taste, he was all in.
It was good wasn’t it. Not two sweet.
I love a treat that balances the amount of sweetness so perfectly.
I know, right – this cake sounds weird but is delicious!! No idea why my blog won’t let you comment, but you are not the only one who has trouble with the batty thing.