Vanilla, Vanilla, Vanilla!


I love vanilla! I love the smell of vanilla, I love the flavor of vanilla, and I love playing with vanilla beans. So, my friend, @JonathanBergman, recently sent me some vanilla beans from his vanilla company, @AvivaVanillaBeanCompany.

Then comes the quandary, what to do with these scrumptious vanilla beans?

I decided to put 2 into an experiment making 2 different vanilla extracts: one with a good vodka, the other with a maple bourbon. The only problem is that now I have to wait 6 months to do the taste and smell test.

Luckily, I have 2 other beans. The first was used in a vanilla quick bread today, the other will be in a Swedish vanilla bread (post to come).

The bread was delicious! And I say “was” because my husband and son devoured it! Oh well, I guess it is time to make that Swedish Vanilla Bread…

Vanilla Bread

from BreadbytheHour.com

  • 240 Grams All-Purpose Flour (2 Cups)
  • 201 Grams White Granulated Sugar (1 Cup)
  • 12 Grams Baking Powder (1 Tablespoon)
  • 3 Grams Salt (1/2 Teaspoon)
  • 80 Grams Vegetable Oil (1/3 Cup)
  • 240 Grams Milk (1 Cup)
  • 4.2 Grams Vanilla Extract (1 Teaspoon)
  • 1 Large Egg

INSTRUCTIONS 

  • Preheat oven to 350° Fahrenheit.
  • In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, and salt.
  • In a medium mixing bowl, combine wet ingredients: vegetable oil, milk, vanilla extract, and egg.
  • Add wet ingredients to dry and stir until just incorporated. 
  • Pour batter into 9″ by 5″ bread pan. 
  • Bake for 45 to 50 minutes. Insert a toothpick. If it comes away clean, the bread is done. 
  • Let cool in pan on a wire rack for 10 minutes, and then turn out bread onto wire rack to finish cooling. 
One of the few slices I got of the bread

Enjoy!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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