Recipe Rhubarb Bread

Benjamin Franklin was a very busy man. He signed the Declaration of Independence, invented bifocals, published Old Richard's Almanac, and of course, there was that kite thing.

And then there's rhubarb.

On a trip to London in 1772, Franklin became interested in research being done on this strange stemmed plant for medicinal purposes. When he sent a case of rhubarb roots to America for study, it didn't occur to him that he was introducing a new food to the colonies. It took several decades for this tangy red vegetable to catch on, but it gained a following among bakers, who called rhubarb the "pie plant," after its original use. Rhubarb pie is still popular today, but its culinary uses aren't limited to desserts. The zest rhubarb brings to pies, crisps, and compotes can also offer a great, if underutilized, boost to savory and sweet dishes alike. Rhubarb bread offers the best of both worlds. Lightly sweetened with brown sugar and full of the bright, tangy flavor of this venerable vegetable, rhubarb bread is a treat for the palate, whether you're more of a savory or sweet person. Rhubarb toast smothered in strawberry jam or a tangy version of French toast will get your day off to a great start, but the savory side is even more fun. A turkey sandwich on rhubarb bread elevates lunch with a twist usually reserved for sweet and savory post-Thanksgiving sandwiches. Let's give Ben's delicious pie plant a round of applause.
I think it might need a new nickname.



INGRÉDIENTS

• 1 1/4 cups warm water
• 2 1/2 teaspoons yeast
• 4 1/2 cups flour
• 1/3 cup dry milk
• 3 tablespoons brown sugar
• 3 tablespoons butter, room temperature
• 1 cup well-chopped rhubarb
• 2 teaspoons salt

PRÉPARATION

1. Combine the water and yeast in a bowl and let stand for 5 minutes to rise.
2. Add the flour, powdered milk, brown sugar, butter, rhubarb, and salt to a bowl and mix with a dough hook until the dough is smooth and elastic.
3. Transfer to a greased bowl, cover with a towel, and let rise for 60 to 90 minutes, or until almost doubled in size.
4. Pull out the excess air, shape into a loaf, and place it in a greased 9-inch loaf pan.
5. Let rise for another hour, until a crown rises several inches above the rim of your pan.
6. Bake at 350 degrees for 35 to 40 minutes, until golden brown.
7. Transfer to a wire rack to cool.