Tiramisu Bread

If that title doesn't intrigue you, nothing will.  Today I received my first issue of  Cuisine at Home.  True to advertised, not one ad appeared in the pages of this slick fifty-one page offering. I love it even more since one recipe caught my attention right away~ tiramisu bread.  I like making tiramisu since I first tasted it in Paris and thought then that was the best thing I had eaten during my many trips to France. My home rendition was spiked with more liquor than usual because I believe in being generous.  I am trying this bread recipe this week and will let you know how it is --or if you make it, let me know what you think.  Beth's birthday is Sunday, maybe I'll have it then.

Joe and Glenda Lechler spent the week end here with us.  I am always sad to see them go.  We made many plans for travel, however, the new one being two week on Sanibel Island in February.  In three and a half weeks there will be Thanksgiving in Hilton Head.  Matt is staying here with the dogs because he has intensive school obligations, but the rest of the Lechlers, all 26, are heading out of here and meeting us there. Then there is Christmas in New Orleans...life is good.

Glenda and I watched the entire OSU football game Saturday, a rarity for me, but she is a football fan for sure.  Andy and Joe and Matt carried on about the game for days.  It was such an up set and so much fun to watch.  The quarterback was stunned speechless with all of the attention since he is a mere freshman an unused to the limelight.  On Saturday Beth, Glenda and I went to Plain City, an Amish community, to shop for cheese and bulk food and then we had dinner at Der Dutchmen. My meal was not good, but that was unusual for that wonderful place which is always crowded and now I know especially on Saturday.

The blog pages have new additions and I find them less than usable.  I can no longer add or edit on the spur of the moment after the post has been published, so I will give you the tiramisu bread recipe before I try it.

Whisk:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
Beat:
1 pkg. mascarpone, room temperature (8oz)
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
Combine:
1 tbsp. unsweetened cocoa powder
2 tsp. espresso powder
1 tbsp. water
Alternately add:
1/2 cup buttermilk
Pour:1/4 cup sweet Marsala

Preheat oven to 350. Spray a loaf pan
Whisk together flour, baking powder, baking soda, and salt and set aside
Beat mascarpone and sugar in a bowl with a mixer on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, mixing after each addition. Mix in vanilla.
Combine cocoa and espresso powder in a bowl; stir in water to dissolve.
Alternately add flour mix and buttermilk to creamed mix starting and ending with flour until combined. Divide batter in half, transferring half to a separate bowl. Stir in cocoa mixture into half of batter until combined. Alternately spoon batters into prepared pan, light mixture, dark mixture and then swirl together with a skewer or knife to marble it.

Bake until toothpick comes clean about 50-55 minutes. Use a fork and poke small holes all over and pour Marsala over top of bread.  Let bread cool 15 minutes and turn out onto rack to cool.