Wednesday, May 26, 2010

Sure, I'm Sure

I know I've said it before, but I wind up with the most random selection of technically edible products in my pantry. I specify "technically" edible, because - like the array of edible oil products out there - they won't necessarily kill you upon ingestion, but neither are they all that "real" or even tasty. However, because I'm cheap frugal to a fault, I can't bear to throw out potential ingredients in my pantry, regardless of how stomach-churning the thought of eating them alone might be.

A case in point was when I received a sampler pack of Ensure® in the mail, more than likely the result of one of my many doctor's good intentions. As healthful as is might be, the mixture of more things than I could ever hope to pronounce that fills those bottles just does not sit well with my system - literally. In fact, I remember being hospitalized and practically force-fed the stuff, regardless of the fact that ingredients like milk protein concentrate, canola oil, corn oil, and whey protein concentrate were present and were guaranteed to wreak havoc on my digestion. I'm not certain as to what the shakes tasted like, but the bad memories associated with drinking them is enough to steer me far away from anything even remotely similar.

Ironically, my mom was quite interested in the pack of shakes that arrived, stating that she was sure she wasn't getting near the proper balance of nutrients in her current diet given her high stress level and lack of lunchtime at work. I wanted to dissuade her from falling onto the "drink your calories" bandwagon, especially since I knew that with a little time I could find a way to pack a good amount of balanced, filling nutrition into an actual meal for her that would also satisfy her self-proclaimed sweet tooth. In addition to putting together some hearty, protein and whole-grain rich soups for her to eat for lunch, I continued to bake her loaves of bread - and it was in such a loaf that I finally found a use for some of that Ensure®. I didn't mention to my mom the swap I made in the recipe (adapted from King Arthur Flour), but as it rose and baked a very subtle vanilla-esque aroma emanated from the kitchen that lent just that little bit "extra" to the already awesome bread-baking feeling in the house.

This loaf is going off to Susan of WildYeast's blog event YeastSpotting this Friday! 

Nutritional Cinna-Swirl Raisin Bread
Serves 16
2 cups flour
1 cup whole wheat flour
1/4 cup buttermilk powder
1 1/4 tsp salt
1/2 tbsp cinnamon
1/4 cup sugar
2 1/2 tsp instant yeast
1 cup Ensure Nutritional Shake (vanilla)
2 eggs, beaten
1 tbsp melted butter
1/4 cup raisins
1/4 cup brown sugar
1/2 tbsp cinnamon
2 tsp cornstarch
1 egg, beaten
  1. In the bowl of a stand mixer, whisk together flours, buttermilk powder, salt, cinnamon, sugar and yeast.
  2. Add Ensure and eggs and mix with the dough hook for 5 minutes.
  3. Add butter and mix 5 minutes longer, then add raisins and mix just to incorporate (about 2 minutes).
  4. Cover bowl and allow to rest 30 minutes.
  5. Meanwhile, in a small bowl, combine brown sugar, cinnamon and cornstarch. Set aside.
  6. When dough has rested, roll out into a large rectangle (with the "short" ends the length of the loaf pan.
  7. Brush dough with beaten egg and evenly press the sugar/cinnamon mixture into it, leaving a 1" space  on one short end.
  8. Roll up dough, pinching the un-spiced end to seal filling.
  9. Place in a greased loaf pan.
  10. Cover and allow to rise 45 minutes - 1 hour, until almost doubled.
  11. Bake at 350°F for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it browns too quickly.
Amount Per Serving
Calories: 161.6
Total Fat: 2.5 g
Cholesterol: 43.7 mg
Sodium: 47.9 mg
Total Carbs: 31.1 g
Dietary Fiber: 1.5 g
Protein: 5.3 g

1 comment :

Thanks for the feedback!