Dorie Greenspan’s Miso-Maple Loaf
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You know and love her for her approachable baking recipes, but Dorie Greenspan’s latest cookbook, Baking with Dorie: Sweet, Salty and Simple, is more than just cookies and confections (though there are plenty of those). This time, she’s blending sweet and savory in some inventive and downright irresistible recipes—like this miso-maple loaf.
“If I owned a bed-and-breakfast,” Greenspan writes, “I’d make this my signature treat. Sturdy, coarse-crumbed (I say this with admiration) and on the brink of savory, the loaf is reminiscent of many crowd-pleasers. It may make you think of honey cake or gingerbread or banana bread, but in the end, it will never be anything other than itself—it’s an original.”
Describing the unusual pairing, she says, “The miso and maple are less stand-out individual players than they are a team working together to create flavors that are robust, warm and mysterious. And, along with the recipe’s buttermilk, their moistness contributes to the bread’s lovely crumb, which is slightly open and very tender.”
Greenspan prefers white (shiro) miso here, but if you’re looking for a stronger flavor, you can try red. You can also trade the orange or tangerine zest with lemon, for a twist.
Excerpted from Baking with Dorie: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt and Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
1¾ cups (238g) all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup (150g) granulated sugar
¼ teaspoon fine sea salt
Finely grated zest of 1 orange or 2 tangerines
1 stick (8 tablespoons/4 ounces/113g) unsalted butter, at room temperature
¼ cup (70g) white miso
¼ cup (60ml) pure maple syrup
2 large eggs, at room temperature
1½ teaspoons vanilla extract
⅓ cup (80ml) buttermilk (well shaken before measuring)
About ¼ cup (80g) orange marmalade or apricot jam
1 tablespoon water
1. Center a rack in the oven and preheat it to 350°F. Butter an 8-inch loaf pan and dust with flour (or use baker’s spray). Whisk together the flour, baking powder and baking soda.
2. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the bowl. If using, attach the bowl to the mixer stand and fit it with the paddle attachment.
3. Beat on medium speed, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy, about 3 minutes. One by one, add the eggs, beating for about 1 minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is temporary. Turn off the mixer, add the dry ingredients all at once and then pulse to begin blending. Beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
4. Bake for 50 to 55 minutes, checking the bread after 40 minutes and covering the top loosely with a foil or parchment tent if it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. The top will be flat—this bread doesn’t rise above the pan—and most likely cracked down the middle. Transfer the pan to a cooling rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
5. Glaze the bread (optional): Stir the marmalade or jam and water together and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush (or a spoon), cover the top of the loaf with the glaze. Allow the bread to cool to room temperature before slicing.
Note: Wrapped well, the bread will keep for about 4 days at room temperature. If it stales—or maybe even if it doesn’t—toast it lightly before serving. If you haven’t glazed it, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.