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1 cup (225g) unsalted butter, at room
temperature,
plus more for greasing the pan
1⅓
cups (200g) all-purpose flour
¾ teaspoon baking powder
½ cup (110g) sugar
1 vanilla bean, chopped, or 2 teaspoons
vanilla extract
½ teaspoon salt
¾ cup (240g) sweetened condensed milk
3 large eggs
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Method:
Generously butter an 8½ x 4½-inch loaf
pan and set aside. Sift together the flour and baking powder and
set aside. Put the sugar and the chopped vanilla bean, if using,
in the bowl of a food processor fitted with the metal blade and pulse
until the vanilla bean is finely ground. Sift through a
fine-mesh sieve and return the sugar mixture to the food processor.
If not using the vanilla bean, just put the sugar in the processor.
Add the butter and salt and process until light and fluffy, about 2
minutes, scraping down the sides and bottom of the bowl occasionally.
Add the condensed milk and pulse until well-incorporated, about 15
times, scraping down the sides of the bowl once. Add the sifted
dry ingredients and pulse until no traces of flour remain, about 10
times. Add the eggs and pulse just until combined, about 5
times. Scrape down the sides and bottom of the bowl, add the
vanilla extract, if using, and finish mixing by hand to fully
incorporate the eggs. Transfer the batter to the prepared loaf
pan. Bake until the top is dark golden brown and a tester
inserted in the center comes out clean, about an hour. Cool
completely in the loaf pan on a rack, then unmold.
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