CAKES - HOBBIT BREAD

Butter for greasing the loaf pans

Graham cracker crumbs or bread crumbs for coating the buttered pans

3 eggs, yolks and whites separated
Pinch of sugar
Pinch of salt
1/3 cup sugar
1 ¾ cups flour
¾ teaspoon baking powder
1/3 teaspoon baking soda
2/3 cup sour cream
6 Tablespoons poppy seeds
1/3 cup orange juice
Grated rind of 1 orange
1 teaspoon vanilla
1 stick butter
¾ cup sugar

Preheat the oven to 325°. Grease the loaf pan with the butter and coat with crumbs. Set aside

Separate the eggs. Reserve the egg yolks. Place the egg whites into small bowl of mixer. Add the pinch of sugar and salt to whites. Start beating the egg whites on low speed. Continue beating on low speed until the whites start to thicken and turn opaque. Turn the mixer to high speed, gradually adding 1/3 cup sugar. The egg whites are often ready at this point. If not, continue beating on high speed until the egg whites form stiff peaks, but are not dry. Set aside.

In a small mixing bowl, sift the dry mix of flour, baking powder and soda. Set aside.

In a small mixing bowl, combine the wet mix consisting of sour cream, poppy seeds, orange juice, orange rind and vanilla. Set aside.

In large bowl of a mixer, cream together the butter and ¾ cup sugar. Slowly add 3 egg yolks. On mixer’s low speed, alternately add the dry and wet mix, beginning and ending with the dry mix.

Take a small amount of the egg whites and stir into the batter to loosen. Then lightly, but thoroughly, fold the remaining egg whites into the batter. Turn the batter into six mini loaf pans that have been buttered and crumbed.

Bake at 325 degrees for 25 minutes. When a toothpick inserted in the center is dry, the bread is done. Allow to cool 3-5 minutes before turning out onto the rack. (This recipe also makes two small loaves of bread, which should be baked at 325 degrees for 1 to 1 ½ hours.) 

MY NOTE: I usually bake these loaves in a 8-1/2 x 4-1/2 pan and it normally takes about 65-70 minutes.

From The Texas French Bread Bakery, Austin, Texas.