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Thursday, July 21, 2011

“Classic Quickbreads and Muffins, Pt. XXIII: Maple-Graham Bread—a Mélange of Flavors combined together in One Tasty Bread”

Big Brother and the Holding Company’s fifth album, “Can’t Go Home Again,” came out in 1997 and was an album of tunes from the reformation of the band in the 1970’s.  Mostly available as an MP-3 Download, it has thirteen tunes that are worth listening to.  As always, the San Franciscan bands deliver the goods so we think that you will enjoy this CD so please rush over to Amazon.com and buy it by using the handy link! Thanks, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 519 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef El Chilote

END Commentary 07-22-2011

Copyright © 2011 by MHB Productions

Word Count: 1,732.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, July 22, 2011 by Chef El Chilote


 Classic Quickbreads and Muffins, Pt. XXIII: Maple-Graham Bread—a Mélange of Flavors combined together in One Tasty Bread

Bakersfield, CA, 07-22-2011 F:  Today, I am going to offer you one of my favorite quickbread recipes, a combination of maple-flavoring and classic Graham flour in one quickbread loaf.  Quickbreads are wonderful, you can knock ‘em out in about an hour-and-a-half, tops.  People show up for dinner and you say, “Oh, my gosh! What do I give them for dinner?” Next thing you know, you have your trusty mixer out and are throwing eggs, flour, and flavorings into it and within 15 minutes, you have a tasty loaf in your oven that will be out in 60 minutes or less.  Quickbreads are great this way and they’re also good for those who have fear when it comes to yeast bread as it takes less skill—even though you could do it—then does the yeast bread.  I learned about baking by making both muffins and quickbreads as a young cook and I cannot tell you, how proud I was that I could do it.  I thought I was a talented fellow when my first loaf came out of the oven and once I heard the raves, I knew I had something there!

The one thing I will mention is the choice of pans: never use dark pans, use bright shiny aluminum ones as they reflect the heat which is essential to the success of the endeavor.  Dark pans absorb the heat which means that the finished product will be dark and ugly, will appear to be over-baked which is what it will be as the bread will darken before the loaf has completely baked.  This means, you will have to trim off roughly an eighth of an inch of the loaf to present an unblemished baked good whereas the shiny pans will reflect heat away from your bread, thereby making it perfectly baked.  Pay heed, my friends, as there is nothing worse than spending 75 minutes making something only to have it come out messed-up. Ai, Jesus!


1. One 10” x 6” loaf:

Cake flour

Kosher salt

Baking soda

Baking powder

Graham flour

Large eggs

Maple syrup


Vanilla extract

Vegetable oil

Chopped pecans

Maple extract

Orange emulsion


1.      Preheat standard oven to 400°F or a convection oven to 350°F.  Spray a 10” x 6” loaf pan with PAM or some such other food release spray.  Line with wax paper or a wax paper liner if you have access to them and spray the liner/wax paper with PAM, too, so the paper will peel away easily and not tear your bread apart.

2.      Double-sift the first FOUR ingredients and then blend in the Graham flour; set aside.

3.      Using an electric mixer equipped with a PADDLE attachment—beat the eggs until light and foamy.  Blend in the syrup, milk, vanilla, and vegetable oil then until, they’re light and creamy, too.  Add the nuts, maple extract, and orange emulsion.  Blend together well.

4.      Next, fold the DRY into the WET using the least amount of stirring possible so as to NOT overdevelop your flours’ gluten thereby making the bread chewy.  When it’s done, allow the batter to rest for five minutes and then stir again.  Scoop into the prepared loaf pan, shake to settle, and place on the middle rack of your preheated oven to bake.

5.      Bake for 10 minutes and then, lower the heat by 25°F and continue baking for another 45-55 minutes OR until a paring knife or cake tester inserted into the middle of the loaf comes out clean.  When it does, remove it from the oven, place on a wire rack to cool, and leave alone for 2-3 minutes to finish baking.

6.      When time’s up, de-pan the loaf and return to the wire rack to finish cooling.  You can save it for later or you can serve it while it’s still warm.  If desired, you can sweeten your loaf by making a simple glaze of powdered sugar and a fruit juice and then pouring it across the loaf OR just sprinkle with powdered sugar.

7.      Loaves can be frozen for later use by double-wrapping in plastic wrap and then in a layer of aluminum foil.  Defrost a day before use and reheat in the microwave oven; otherwise, enjoy your bread!

8.      Note: always slice with a serrated-edge bread knife for best results; if not, use the sharpest knife you can find and slice gently.

This was created while working in the country clubs of California and reflects usage of local fruits and vegetables whenever possible.  In restaurants, muffins and quickbreads are a great way to utilize leftover or damaged fruits so as to profit from them and please your customers at the same time.  In fact, the more overripe the dairy product or fruit, the better the end-result when it’s baked so don’t be afraid to experiment!

Like my friend, Stinkbug yesterday, I, too, have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society


This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way until I made it to Alaska. Then, I returned to Washington State and it was there that I met Stinkbug.


END Commentary for Friday, July 22, 2011 by Chef El Chilote

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef El Chilote

Recipes created by Chef El Chilote on August 06, 1982 in Bakersfield, CA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!





This is #1320, an 8” x 10" original oil painting by Beverly Carrick entitled, “Shoreline." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

 This is a shot of Brian Carrick on 06-15-1979 working in the kitchen (but out in the living room) at home at Shamrock in Bakersfield, CA.

 This is a shot of Plynth drummer, Craig Jackson, on 10-31-1980 at the Funworld gig in Bakersfield, CA. 

 This is Chuck Swartz with the Magnolia Hilltop Brewers at Lake Isabella, CA, on 10-06-1978 and behind him, you can see drummer Brian Carrick at the mike. 

This is another shot of rhythm guitarist and vocalist Jim Traynor (left) and lead guitarist/vocalist Chuck Swartz (right) on 10-31-1980 at the Funworld gig in Bakersfield, CA. 

This is a shot of the Magnolia Hilltop Brewers early on the morning of 11-05-1978 after arriving home from the Garces Memorial High School gig. In the background is roadie, Craig Jackson; left to right front: lead guitarist/vocalist Chuck Swartz, bassist/vocalist Victor Gaona, and drummer/vocalist Brian Carrick. 

This is another shot of the Plynth bassist/vocalist Terry X at the Funworld gig of 10-31-1980. 

   This is a shot of MHB bassist/vocalist Victor Gaona on 05-13-1977 at the Holiday Inn in Bakersfield, CA. 

  This is a shot of Pain de Levaini dough proofing at the Stockdale Country Club on 06-23-1987.                                                                                                                                                                                                                                                                     


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-22-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.




Classic Quickbreads and Muffins, Muffins, Quickbreads, El Chilote, Gourmet Quickbreads, Baked Goods, Bakery Recipes, the Bakery, Specialty Flours, Big Brother and the Holding Company.


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