I often think that the hardest part of writing starts at the beginning.
It doesn't always have to do with length or content or style, or surprisingly, a fear of exposure or of judgment, although those thoughts do cross my mind on occasion. It really has to do with what I decide to write in order to start my creative flow.
Truthfully, I've always found this to be the most difficult choice to make because a chosen topic can either lift up your creativity or push it back to the depths of my mind. What to choose: reveries nostalgia, sports news, favorite meal spots, moments of peace, gratitude or perhaps sarcasm.
Similary, I could agree that the same sort of process goes into the decisions I make in regards to food and development. For me, the hardest part about creating a recipe is less about the execution and more about understanding where to start - the type of food, the ingredients, even the cleanup procedures. Sugar? Salt? Pepper? Cheese, no cheese?
In my personal experience, no good decision ever started with "I think I should use less cheese."
So let's get started because I know where to start: Cheese. Mascarpone, specifically.
A good load of bread just can't be faked. Flour must be measured, eggs beaten, yogurt stirred and the loaf must be baked in a way that leaves the outside perfectly cripy and the inside with the faintest touch of soft decadence. It's a science, but it's not a science at all. It's just bread but it's important to know how to make it well.
As previously stated, once you feel settled with the establishment of prelim components, the development of an idea allows you to create something truly create. I couldn't have thought to pair mascarpone and pistachios together, but there I was at the very beginning with these very two ingredients. And it couldn't have been more perfect. The combination always works. Because it's a science.
And we all know that if you start something with cheese, especially a cheese that is sweet and creamy, it's the right thing to do. That's been established.
Pistachio Mascarpone Sweet Bread
(yields 1 loaf, 10 slices)
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup rolled oats
1/3 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mascarpone
3 tablesoons butter, melted and cooled
1/3 cup plain Greek yogurt
1 large egg white
1/2 cup pistachios, finely chopped
Preheat oven to 350 degrees F . Lightly spoon flours into dry measuring cups, level with a knife and combine them both into a large bowl. Add the remaining 5 dry ingredients then stir well with a whisk.
Add the egg white to a small bowl and lightly whisk. Combine the mascarpone, Greek yogurt and butter in a bowl, mixing well. Add that batter to the flour mixture, stirring in pistachios.
Spray a loaf pan with cooking spray and transfer the batter over. Bake for 40 minutes or until lightly brown. Slice and serve once cooled.