Ks World: Full of Food, Beer & Love

I know... you're thinking grapefruit?!  Why?!  Hold your horses, this citrus bread is amazingly yummy.  Give this recipe a try... you'll be glad you did!

Adapted from SmittenKitchen.com's grapefruit yogurt cake.


Glazed Grapefruit Yogurt Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
1/2 tsp. salt
2 tsp. baking powder
1 c. plain greek yogurt
1 c. white sugar
3 large eggs
zest of 2 grapefruits
1/2 tsp. vanilla extract
1/2 c. vegetable oil

1/3 c. freshly squeezed grapefruit juice
1 tbsp. white sugar

Glaze:
1 c. powdered sugar
2 tbsp. freshly squeezed grapefruit juice

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Preheat the oven to 350F.  Grease a loaf pan and line the bottom with parchment paper (this makes for super easy removal).  Set aside.

In a medium bowl, mix together flours, salt, and baking powder.  Set aside.

In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.  Gradually whisk in the flour mixture.  Using a rubber spatula, fold in the oil until fully incorporated. 

Pour batter into the prepared loaf pan.  Bake in preheated oven for 50-55 minutes or until a toothpick inserted into center of loaf comes out clean.

While the loaf is baking, in a small saucepan, mix the 1/3 cup grapefruit juice with the 1 tablespoon of sugar.  Stir the mixture over medium heat until the sugar has dissolved.  Set aside. 

After the loaf has finished baking, let cool on a wire rack for at least ten minutes.  Remove bread and place on wire rack over a baking sheet.  Slowly drizzle grapefruit sugar mixture over loaf.  Let bread cool completely. 

While bread is cooling, prepare the glaze.  Mix together the powdered sugar and the 2 tablespoons of grapefruit juice.  Drizzle over bread. Let glaze set.

Enjoy!

I had some limes that needed to be used and I became inspired by this recipe for muffins.  After baking, the bread was missing something... then I realized it needed a glaze.  Viola!  Quite yummy.  The talk of friends at the local brew supply house said that it paired really well with an English Porter!  Anyway... this bread makes a bright citrus-y but sweet breakfast bread... hmm, I bet it would go well with a bacon bloody Mary as well!  ;)

Yogurt Lime Quick Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/2 c. spent grain flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/2 c. honey
zest of 2 limes
juice of 1 lime
1 egg1 c. yogurt
1/2 tsp. vanilla extract
4 tbsp. canola oil

Lime Glaze
1 c. powdered sugar*
juice of 1 lime
1 tsp. milk*

*You may need to add a little bit more milk or powdered sugar to get the right consistency for the glaze.

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Preheat the oven to 375F.  Prepare a loaf pan by lightly greasing the sides and bottom.  Set aside.

In a large bowl, combine dry ingredients.

In a smaller bowl, combine the wet ingredients and mix well. 

Add the wet ingredients to the dry ingredients.  Stir just until moistened.  Pour batter into prepared pan.

Bake in 375F oven for 38-42 minutes or until top is lightly browned and a toothpick inserted in center of loaf comes out clean.  Let bread cool in pan for about 10 minutes.

While bread is cooling in pan, make the glaze.  In a small bowl, combine all the glaze ingredients and mix well.  Add more milk if glaze is too thick.  Add more powdered sugar if glaze is too thin. 

Remove bread from pan and move to a wire rack to completely cool.  Spread glaze over bread and allow the glaze to set. 

Enjoy!

I have been craving baked goods incorporating apples.  This week has been trying for me.  I have tried numerous recipes for various things and I wasn't happy with most of them.  I was determined this morning to bake something that not only tasted good, but also was visually appealing.  I went back to my roots and pulled out my BHG cookbook (11th edition) for inspiration.  I decided upon using a basic muffin recipe and adapt it to what I am craving... apples and spent grain!

So was born the Spent Grain Cinnamon Apple Muffins.


Spent Grain Cinnamon Apple Muffins (yields 12)
1 3/4 c. all-purpose flour
1/4 c. spent grain flour
1/3 c. white sugar
2 tsp. baking powder
1/4 tsp.  salt
1/2 tsp. ground cinnamon
1 egg, beaten
3/4 c. milk
1/4 c. oil
1 apple, peeled, cored, and diced

Preheat oven to 400F.  Line 12 muffin cups with paper cups.  I like to spray just a tad of non-stick spray to ensure easy release from the liners. 

In a medium bowl, stir together flours, sugar, baking powder, salt, and cinnamon*.  Make a well in the center of the dry mixture.  *feel free to adjust the cinnamon to a level of your liking.  I think perhaps this could be increased to a full teaspoon.


In another bowl, mix beaten egg, milk and oil - for the oil, I used a vegetable & canola mix.  Add the wet mixture to the dry mixture and stir just until moistened.  Note, the batter will be lumpy.  Fold in the apples.


Spoon batter into prepared muffin cups, filling about 2/3 full. 

Bake for 18-20 minutes in a 400F oven till golden brown.  Cool on wire rack for a few minutes.

I am sure that they would be perfect just like this, but one of my earlier failed recipe attempts left me with a glaze.  So I decided to glaze the top of the muffins and sprinkle with a little bit of ground cinnamon.

Glaze
3/4 c. powdered sugar
1/2 tbsp. butter, room temperature
1/4 tsp. vanilla extract
1 1/4 tbsp. half & half

Mix all the ingredients above till smooth.

After the muffins have cooled, but are still a little warm, spread some glaze onto the tops of each of the muffins.

Sprinkle with ground cinnamon.

Enjoy!