Out of a misplaced sense of virtue, I wrote a terrible, terrible resolution for 2010. It reads: no more sugar and flour. What possessed me to write such a treacherous thing? The first, noted above, then perhaps that bleary stupor that attends the sweet-filled holidays, after a rigorous diet of cheesecakes barely tasted into the second slice and family viewings of blockbuster movies unavoidably helmed by a similarly bloated Nic Cage?
Once the madness of the sentiment had passed, I resolutely banished this amendment, and got to baking out of one of my favorite christmas presents, the glorious Bread Bible by Rose Levy Beranbaum. The carrot bread recipe caught my eye as anything that approaches carrot cake tends to do, but the beauty of the bread is its lightly sweet flavor, moist crumb, and adaptability towards all-day noshing. I also happened to have 4 obscenely large carrots from the CSA looking strangely like fat baby arms in the fridge, which I decided I was too uncomfortable having nesting there any longer. It was the right, the delicous, decision. Have a slice for breakfast with coffee, then spread it with brown-sugar sweetened cream cheese for a heavenly dessert.
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