Introduction
In the world of baking, the combination of wet and dry ingredients plays a crucial role in achieving the perfect texture and flavor. This recipe focuses on a delightful loaf that features the tangy sweetness of raspberries paired with luscious white chocolate, creating a treat that’s perfect for any occasion. With simple yet carefully measured ingredients, you can create a moist and flavorful loaf that is sure to impress.
Detailed Ingredients with Measures
Wet Ingredients:
– 125 g (8 tbsp) unsalted butter
– 3/4 cup caster sugar (superfine sugar)
– 1 cup plain yogurt, at room temperature, full fat preferred
– 2 large eggs, at room temperature (approximately 50-55 g each)
– 1 tsp vanilla extract
– 1 tsp lemon zest (optional)
Dry Ingredients:
– 1 3/4 cups plain flour (all-purpose flour)
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
Add-ins:
– 1 1/2 cups raspberries, fresh or frozen (not thawed)
– 2 tsp flour (to coat raspberries)
– 1/2 cup white chocolate chips
Extra Raspberries for Decoration:
– 6–8 raspberries (optional)
Glaze:
– 1 cup icing sugar (powdered sugar), sifted
– 1/2 tsp vanilla extract
– 6 tsp milk, preferably full fat
– Pinch of salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf (approximately 10 slices)
With these carefully selected ingredients and detailed steps, you’re on your way to baking a delicious raspberry and white chocolate loaf that is sure to delight your friends and family. Happy baking!
Detailed Directions and Instructions
Preparation:
– Preheat the oven to 190°C (375°F) or 170°C for fan-forced ovens.
– Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inch) loaf pan with parchment paper.
Prepare Raspberries:
– Toss the raspberries with 2 tsp of flour to prevent them from sinking during baking.
– If using frozen raspberries, place the bowl back in the freezer to keep them frozen until needed.
Mix Wet Ingredients:
– Melt the butter in a heatproof bowl and let it cool slightly.
– Whisk in the sugar until combined.
– Add the yogurt, eggs, vanilla extract, and lemon zest (if using). Whisk until smooth.
Combine Dry Ingredients:
– Incorporate the flour, baking powder, baking soda, and salt into the wet mixture.
– Mix gently until just combined; some lumps are acceptable to avoid over-mixing.
Add Raspberries and White Chocolate:
– Quickly fold in the white chocolate chips and prepared raspberries (including any residual flour).
– Be cautious not to over-mix to maintain the batter’s consistency.
Transfer to Pan:
– Pour the batter into the prepared loaf pan, smoothing the top.
– Optionally, press extra raspberries into the surface for decoration.
Bake:
– Bake for 40 minutes.
– Loosely cover with foil to prevent over-browning and bake for an additional 35 minutes (40 minutes if using frozen raspberries).
– The loaf is done when a skewer inserted into the center comes out clean.
Cool:
– Allow the loaf to cool in the pan for 5 minutes.
– Transfer to a wire rack to cool completely before glazing.
Prepare Glaze:
– Mix the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth.
Glaze the Loaf:
– Place the cooled loaf on a rack over a tray to catch drips.
– Drizzle the glaze over the loaf, allowing it to set for about 20 minutes before slicing.
Notes
Temperature:
– Ensure yogurt and eggs are at room temperature to prevent the melted butter from solidifying when mixed.
Frozen Raspberries:
– If using frozen raspberries, do not thaw them to avoid streaking the batter.
Storage:
– Store the loaf in the refrigerator for up to 5 days; bring to room temperature before serving for optimal flavor and texture.
Cook techniques
Preparation
Ensure to preheat the oven and prepare the loaf pan by greasing and lining it with parchment paper.
Raspberry Preparation
Coat raspberries with flour to prevent them from sinking in the batter during baking, especially when using frozen raspberries.
Mixing Wet Ingredients
Melt the butter and let it cool slightly before whisking in the sugar and other wet ingredients to maintain a smooth consistency.
Combining Dry Ingredients
Gently mix the dry ingredients into the wet mixture to avoid over-mixing, which can lead to a dense loaf.
Add-ins Integration
Fold in the white chocolate chips and coated raspberries carefully to ensure an even distribution without breaking the fruit.
Baking
Carefully monitor the baking time and use foil to cover the loaf if it starts to brown too quickly. Check doneness with a skewer.
Cooling Process
Allow the loaf to cool in the pan briefly before transferring it to a wire rack to cool completely for better texture.
Glaze Preparation
Mix icing sugar, vanilla, milk, and salt until smooth, ensuring a perfect glaze consistency for drizzling over the loaf.
Glazing the Loaf
Drizzle the glaze over the cooled loaf on a rack to allow excess to drip off, ensuring an even coating.
FAQ
Can I use non-fat yogurt?
Using non-fat yogurt may affect the moisture and richness of the loaf; full-fat is preferred for best results.
How do I store the loaf?
Store the loaf in the refrigerator for up to 5 days, allowing it to reach room temperature before serving.
Is it necessary to coat the raspberries in flour?
Coating the raspberries in flour helps prevent them from sinking to the bottom during baking, maintaining an even distribution.
Can I substitute fresh raspberries for frozen ones?
Yes, but do not thaw frozen raspberries before use, as this can create streaks in the batter.
What can I use instead of white chocolate chips?
You can substitute with dark chocolate chips or omit them entirely for a raspberry-only loaf.
How do I know when the loaf is done baking?
The loaf is done when a skewer inserted into the center comes out clean, with no wet batter clinging to it.
Conclusion
This raspberry and white chocolate loaf offers a delightful combination of flavors and textures, making it a perfect treat for any occasion. The moistness from the yogurt and the sweetness of the white chocolate complement the tartness of the raspberries beautifully. Enjoy it as an afternoon snack, dessert, or even for breakfast!
More recipes suggestions and combination
Blueberry Lemon Loaf
Replace raspberries with fresh blueberries and add extra lemon zest for a bright, citrusy flavor.
Chocolate Chip Banana Bread
Substitute yogurt with mashed ripe bananas and add chocolate chips for a rich and indulgent loaf.
Peach Almond Cake
Use diced fresh peaches instead of raspberries and add almond extract for a fruity and nutty twist.
Carrot and Walnut Loaf
Incorporate grated carrots and chopped walnuts with a pinch of cinnamon for a spiced and hearty loaf.
Pineapple Coconut Bread
Add crushed pineapple and shredded coconut to the batter for a tropical-inspired loaf.
Mixed Berry Bread
Combine raspberries, blueberries, and strawberries for an assortment of berry flavors in one delicious loaf.
