HOW MANY OUNCES IN 60ML RECIPES

Steps:

• 1. Center a rack in the oven and preheat it to 350?F. Butter an 8-inch loaf pan and dust with flour (or use baker's spray). Whisk together the flour, baking powder and baking soda. 2. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the bowl. If using, attach the bowl to the mixer stand and fit it with the paddle attachment. 3. Beat on medium speed, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy, about 3 minutes. One by one, add the eggs, beating for about 1 minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is temporary. Turn off the mixer, add the dry ingredients all at once and then pulse to begin blending. Beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top. 4. Bake for 50 to 55 minutes, checking the bread after 40 minutes and covering the top loosely with a foil or parchment tent if it's browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. The top will be flat?this bread doesn't rise above the pan?and most likely cracked down the middle. Transfer the pan to a cooling rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up. 5. Glaze the bread (optional): Stir the marmalade or jam and water together and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush (or a spoon), cover the top of the loaf with the glaze. Allow the bread to cool to room temperature before slicing. Note: Wrapped well, the bread will keep for about 4 days at room temperature. If it stales?or maybe even if it doesn't?toast it lightly before serving. If you haven't glazed it, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.