I’ve been without a cooling rack in the kitchen. Sweets has co-opted it to help keep his laptop from overheating! Which works splendidly btw.
While making a loaf of Tiger Bread from Alice Medrich’s cookbook Bittersweet I remembered a technique I saw in Japan at Chiiori. They would place a row of chopsticks under freshly baked bread, thus allowing air under the warm loaf.
With my motley crew of chopsticks poking out from my bread I let it cool overnight. The next morning I was rewarded to a loaf of sweet cakey bread that was nice and crisp on the bottom too! Success.
9 Comments
I love simple solutions. Is Tiger bread like marble bread?
- yes- she calls it Tiger Bread for its stripes
–McAuliflower
i don’t know which looks better…the bread or the picture of the bread!
- :Munching: …the bread! thanks
–McAuliflower
i just read medrich’s book too and would like to try some of the recipes too. your bread looks very much like the picture in the book, very pretty!
Wow, the bread looks delicious!
Any chance you’ll be posting the recipe?
- I don’t post more than one recipe for a cookbook- and I’ve already tagged this one (Melting Chocolate Meringues). It’s a cookbook I totally recommend though (Alice Medrich’s Bittersweet)! The bread recipe is an interesting one too with olive oil for the fat, and a touch of black pepper. To make the swirls, part of the batter is set aside and mixed with cocoa powder to create the second color. The two batters are then alternated over one another with no additional swirling. it’s quite yummy.
–McAuliflower
ha, we use the cooling rack to cool our laptop too. thanks for this life hack… the bread sounds most delicious. ill have to look for the recipe.
Wow that chopstick trick is really ingenious! Your cake looks delicious! I’ve tried this recipe before and unfortunately it didn’t quite work out for me. My marbling effect was not as beautiful as yours and I missed out on about 1/2 a cup of flour 
And I didn’t quite like the olive oil taste either.
Dang- that’s too bad. I really liked the flavors of mine. I suppose that the olive oil one choses has quite an effect on the flavor too.–McAuliflower
Hi there,
I have a copy of Alice Medrich’s “Bittersweet”. I was copying down the recipe for Tiger Bread and noticed that she calls for 2 different measurements of sugar. Did you use 2 1/2 cups white sugar like the recipe calls for??? Please let me know–I just thought it was very strange not putting the whole lot together…
Thanks! PS–would have e-mailed you but I couldn’t, for some reason. Sorry.
=^..^=
This happens to be one of those recipes that really need the instructions along with a list of ingredients. The first measurement of sugar (1/2 cup) is only used in combination with the cocoa. The second measurement of sugar (2 cups) is mixed with the olive oil, vanilla extract, pepper and eggs, and milk with flour, baking powder and salt. After that second batch of sugar is mixed up with all those ingredients, a portion of the white batter is scooped out into the bowl of cocoa, sugar (1/2 cup) and water to make up the chocolatey batter.
If this still doesn’t make sense feel free to say so, and I’ll clarify it again.
The recipe is a bit complicated sounding at first- it took me a couple read throughs before attempting!
–McAuliflower
[...] My slice of tiger bread is happy to see you! [...]
[...] need to scrounge up cooling racks after Sweets put mine to use keeping his laptop from overheating. Using chopsticks to elevate my cooling bread works well for large surface area items. This time around I was stymied by the need to cool [...]
