The Best Raspberry Bread
The Best Raspberry Bread

Preheat oven to 350F. Spray one loaf pan (9×5-inch) with cooking spray. Mix 2 cups + 2 tbsp flour, baking soda, sugars, optional salt in a large bowl, and whisk to stir, then set aside. Take the microwave-safe bowl of middle size, melt the butter during 45 seconds on high power. Leave butter to cool for a short while, add egg, oil, vanilla, buttermilk. Whisk to combine everything. Pour liquid over dry and stir. Don’t overmix, even if batter will be little bit lumpy; set aside. Mix raspberries, 2 tbsp flour in a medium bowl, toss them gently to combine and coat berries in flour. Add it to batter and stir lightly. Put batter into pan for making, forming it’s sides and corners with a spatula. Better to use the fresh berries, then process of baking will take 45 min (you should cover pan with foil (like with sheet) about 30 min. to prevent the overbrowning of braid). Batter with frozen berries should be prepared during 87 min. and covered with foil at 30 min. of baking. Check if the braid is done with toothpick – it should be clean after piercing. Cool it for 15 min., then serve. Bon appetite!

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