So as usual, I was feeling the need to bake, and not the need to spend money, so I spent a good chunk of time today rummaging around the kitchen, trying to put ingredients together to concoct something delicious. Out came...banana bread! This bread is moist and sweet, with lots of goodies on the inside if you add in the chocolate chips and walnuts.
Ingredients
•3 very ripe bananas
•1/2 C vegan butter
•1 C sugar
•1 t molasses
•2 C flour
•1 t cinnamon
•1/2 allspice
•1/2 t baking soda
•1/2 t salt
•1 t vanilla
•1/4 C non-dairy milk of your choice
•1/2 C chocolate chips
•1/2 C walnuts
*The walnuts and chocolate chips in this recipe are easily emitted for taste preferences. But this bread wouldn't be the same without 'em!
Directions
Preheat oven to 350˚F. Cream butter, sugar and molasses together in a large bowl. Mash bananas, and add the bananas, vanilla, and milk to the bowl. In a separate bowl, combine all dry ingredients except chocolate chips and walnuts. Gradually add the dry ingredients to the wet ones, and mix well. Add in chocolate chips and walnuts if desired, mix well. Pour into two small greased loaf pans, or one 9" round cake pan, and bake for approximately 45 minutes to an hour.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sunday, October 9, 2011
Thursday, December 9, 2010
Basic bread and cinnamon rolls
With lots of help from Clara, we made cinnamon rolls before the staff meeting Tuesday! No pictures...they all got eaten too fast to document their beauty. Same with the whole wheat bread I baked yesterday. I took it to FemCo's holiday potluck/carol sing and it was devoured!
Basic whole wheat bread
Adapted from Clara's original recipe and Made From Scratch by Jenna Wogenrich.
Ingredients
•2 C warm water
•2 1/4 t (or one packet) active dry yeast
•1 T sugar
•1 T oil
•1 t salt
•3-4 C whole wheat flour
•1-2 C white flour
•1/2 cup oats (optional)
•1-2 T melted butter
Directions
For the dough. Pour warm water into a mixing bowl. Pour in the yeast and stir gently until the water is murky. Then add the sugar and wait a few minutes to let the yeast activate. Add 1-2 cups of flour (either type, or one cup of each), and the oil and salt, and mix well. Then add the rest of the flour, and the oats if you are using them, one cup at a time until your dough is only slightly sticky.
To knead... On a floured counter top and with floured hands, push down the dough with your fists. Fold the dough towards you and push it down again. Don't be afraid to really work it! Continue kneading and folding until you can stretch the dough without tearing it.
Letting the dough rise. You can just put the dough back in the mixing bowl for this step. Give the dough a light coat of vegetable oil by pouring a little onto the top of the dough, then spreading and coating it with your hands. Make sure you cover it completely so it won't stick to the bowl. Then cover the mixing bowl tightly with plastic wrap or a slightly damp cloth. Let rise for at least an hour.
Deflating and shaping the dough. When the dough has doubled in size, come back to it and punch it down a couple of times to release the gas and air bubbles that have built up inside the dough. Now is a great time to shape the dough. You can use a greased loaf pan or cookie sheet. Get creative! You can make a braided loaf, rolls, or just a simple long loaf. Once you have shaped the loaves and placed them in your pans, over once again with a damp cloth. Now, let the dough rise a second time, for at least half an hour, or until doubled in size again.
Baking the bread. Preheat oven to 350˚F. Uncover and bake for 30-35 minutes, until slightly browned on top. I brushed my loaf with melted butter before baking, which adds great flavor to the bread. You could also brush with fresh garlic and melted butter, or a different flavoring agent of your choice!
For cinnamon rolls: prepare the dough as stated above. When it is time to shape the dough, divide in half and roll each half out into a nice, long rectangle. Cover each rectangle with small chunks of butter (about 1/2 cup was enough for half of the dough) and a mixture of 3/4 C brown sugar and 1 T cinnamon. Roll lengthwise, and cut into 1 or 2 inch rounds. Place into a greased 8x8 baking pan. Sprinkle top with more brown sugar and cinnamon, mixed. Bake for 30 minutes at 350˚F.
Enjoy!
Basic whole wheat bread
Adapted from Clara's original recipe and Made From Scratch by Jenna Wogenrich.
Ingredients
•2 C warm water
•2 1/4 t (or one packet) active dry yeast
•1 T sugar
•1 T oil
•1 t salt
•3-4 C whole wheat flour
•1-2 C white flour
•1/2 cup oats (optional)
•1-2 T melted butter
Directions
For the dough. Pour warm water into a mixing bowl. Pour in the yeast and stir gently until the water is murky. Then add the sugar and wait a few minutes to let the yeast activate. Add 1-2 cups of flour (either type, or one cup of each), and the oil and salt, and mix well. Then add the rest of the flour, and the oats if you are using them, one cup at a time until your dough is only slightly sticky.
To knead... On a floured counter top and with floured hands, push down the dough with your fists. Fold the dough towards you and push it down again. Don't be afraid to really work it! Continue kneading and folding until you can stretch the dough without tearing it.
Letting the dough rise. You can just put the dough back in the mixing bowl for this step. Give the dough a light coat of vegetable oil by pouring a little onto the top of the dough, then spreading and coating it with your hands. Make sure you cover it completely so it won't stick to the bowl. Then cover the mixing bowl tightly with plastic wrap or a slightly damp cloth. Let rise for at least an hour.
Deflating and shaping the dough. When the dough has doubled in size, come back to it and punch it down a couple of times to release the gas and air bubbles that have built up inside the dough. Now is a great time to shape the dough. You can use a greased loaf pan or cookie sheet. Get creative! You can make a braided loaf, rolls, or just a simple long loaf. Once you have shaped the loaves and placed them in your pans, over once again with a damp cloth. Now, let the dough rise a second time, for at least half an hour, or until doubled in size again.
Baking the bread. Preheat oven to 350˚F. Uncover and bake for 30-35 minutes, until slightly browned on top. I brushed my loaf with melted butter before baking, which adds great flavor to the bread. You could also brush with fresh garlic and melted butter, or a different flavoring agent of your choice!
For cinnamon rolls: prepare the dough as stated above. When it is time to shape the dough, divide in half and roll each half out into a nice, long rectangle. Cover each rectangle with small chunks of butter (about 1/2 cup was enough for half of the dough) and a mixture of 3/4 C brown sugar and 1 T cinnamon. Roll lengthwise, and cut into 1 or 2 inch rounds. Place into a greased 8x8 baking pan. Sprinkle top with more brown sugar and cinnamon, mixed. Bake for 30 minutes at 350˚F.
Enjoy!
Monday, June 7, 2010
Quick and easy bread
Patience is not one of my virtues. So while I do love the taste of fresh-baked bread, it is not often that I can bring myself to carry out a bread recipe in full, usually because of the wait time. Due to this lack of patience, I have tried countless quick bread recipes, some of which fail and some of which are leavened and, well, more bread-like than not. In skimming cookbooks and the internet, I've come across quite a few, and decided to piece together one of my own yesterday.
Ingredients
•1 C warm water
•1 T yeast
•1 T oil
•1 t white granulated sugar
•2 C whole wheat flour
•1 t salt
Note: If you are at high altitude, use approx. 1/8 of a cup more water when making this bread.
Directions
First, mix the water, yeast, oil, and sugar in a bowl, and let sit for a minute or two. Then, mix in the flour and salt. Form dough into a ball, and knead the bread for 15 minutes. When pressed with a finger, the dough should rise back up. Put the dough back in your mixing bowl and cover with a dishtowel. Preheat oven to 350˚ and let dough sit for 20 minutes. Form dough into whatever shape you wish and bake for 15 to 20 minutes on a slightly greased pan.
The bread turned out well, although I think letting it rise a bit more could have helped (it deflated a bit after we sliced into it). Overall, for a simple bread and easy prep, this recipe is definitely a thumbs-up. I will definitely continue trying new quick breads however, and maybe if I can muster up some patience, I'll go for the real deal (yeah, right...).
Ingredients
•1 C warm water
•1 T yeast
•1 T oil
•1 t white granulated sugar
•2 C whole wheat flour
•1 t salt
Note: If you are at high altitude, use approx. 1/8 of a cup more water when making this bread.
Directions
First, mix the water, yeast, oil, and sugar in a bowl, and let sit for a minute or two. Then, mix in the flour and salt. Form dough into a ball, and knead the bread for 15 minutes. When pressed with a finger, the dough should rise back up. Put the dough back in your mixing bowl and cover with a dishtowel. Preheat oven to 350˚ and let dough sit for 20 minutes. Form dough into whatever shape you wish and bake for 15 to 20 minutes on a slightly greased pan.
The bread turned out well, although I think letting it rise a bit more could have helped (it deflated a bit after we sliced into it). Overall, for a simple bread and easy prep, this recipe is definitely a thumbs-up. I will definitely continue trying new quick breads however, and maybe if I can muster up some patience, I'll go for the real deal (yeah, right...).
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