THE SWEET BREAD THAT’S SO GOOD THAT I KEPT EATING IT UNTIL I GOT FOUNDEREDPosted: May 18, 2014
You all are getting some lagniappe here, lagniappe meaning (in case there are some readers out there who haven’t heard that word) a bonus…the bonus being a good recipe, a word you might not hear very often, and a little family reminiscing. 🙂
Now, I would hazard that many people know about lagniappe, but how many are familiar with the word “foundered”?
My father used this word a LOT and we, the daughters, still use the word today when the situation calls for it. So, what does it mean?
The way Daddy used the word “foundered” is this way:
“I ate so much of that fried fish and those hushpuppies that I got foundered.” Or, “if you keep eating that watermelon you’re going to get foundered on it.”
The meaning of the word “foundered” can probably be gleaned by the context in the above sentences. Simply put, “foundered” means you ate so much (often of a rich food) that you just feel blah, uncomfortable, kind of queasy, blechhh. You usually don’t end up throwing up or anything, you just feel like “I sure wish I hadn’t made such a pig of myself and kept on eating like a hog at the trough”. Probably the best cure for foundering is a ginger ale, maybe a Coke. After being foundered, next time you ate something later on in the day, it would probably be just some saltines, or soda crackers, as Daddy usually called them.
Well, being the driven and inquisitive person that I am, I thought “hmmmm…this word is so familiar to me, but I wonder if it’s in the dictionary?” And, wonder of wonders, it is.
founder: to disable (an animal) especially by excessive feeding
Since Daddy was a farmer and farmed crops and had cows and pigs (cattle and hogs? I vacillate between the two), this might be the source for him of using this word in referring to human overeating.
Or maybe it was a word that was common anyway in this rural area back in the 1920s and 1930s when he was growing up. Whatever, if we’re sitting around stuffing toasted pecans or boiled peanuts in our mouths like somebody’s going to take them away from us, one of the sisters will usually look at the other and say “you better quit eating so much, you’re gone get foundered, and it’ll be your own fault.” No sympathy here!!
Well, why don’t we just mosey on to the sweet bread recipe referenced in the post title? And, because I’ve spent so much time explaining “foundered”, let’s just present the recipe without any more yip-yap, as I say. Just a warning, though…if you eat too much of it and get foundered, it’s your own fault. Man! I got some Mrs. Hate-ness going on there! 🙂
SWEET OLIVE OIL QUICK BREAD
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- pinch salt
- 1 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1/2 cup extra-virgin olive oil
- 1/2 cup unsulfured sultana raisins
- grated zest of 1 lemon
- unsalted butter for loaf pan
- 1/4 cup pine nuts
Preheat oven to 350°F.
In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.
Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.
Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.
(www.epicurious.com from Desserts and Sweet Snacks: Rustic, Italian Style by Viana La Place)
I mix this bread by hand using a whisk (don’t over beat, no need to use mixer, just mix lightly) and use Bertolli extra light tasting olive oil, not extra-virgin olive oil. I’ve also substituted currants or dried cherries for the raisins/skipped the pine nuts or used almonds, and it’s really good if you sprinkle the top of loaf generously with powdered sugar when it comes out of the oven.
Foundered…you’ve been warned.