Archive for the Breads Category
Posted on February 18, 2011 by admin
Black-Bottomed Banana Bread
3/4 cup sugar
1/2 cup softened butter
3 medium-sized ripe (or overripe) bananas
1/2 cup sour cream
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 heaping tablespoons cocoa powder
Topping:
1/4 cup flour
3 tablespoons rolled oats
3 tablespoons brown sugar
3 tablespoons butter, softened
Preheat oven to 350ºF. Grease and flour bottoms an 9″ loaf pan. If using an 8″ pan, just bake the leftover batter in a ramekin or two. Beat butter and sugar together until light and fluffy. Add sour cream, eggs and bananas and mix until incorporated. In a separate bowl, combine flour, baking soda and salt. Stir into the wet ingredients. Split the batter in half. Sift the cocoa powder into half the batter and mix. Pour chocolate batter into the prepared loaf pan and top with the regular banana bread batter.
Place all the topping ingredients in a bowl and mix with a fork until crumbly. Spread evenly over the top of the loaf pan.
Bake on center rack at 350º for 55-60 minutes until a toothpick in center comes out clean. Cool at least 20 minutes before removing from pan to avoid tearing on the bottom.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 22, 2011 by admin
Cornbread with Real Corn
2 ears fresh corn
1 cup all-purpose flour
1 cup fine-ground corn meal
1 cup sour cream or thick yogurt
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1/2 stick of butter, melted and cooled
2 eggs
milk as needed
1/4 cup grated Parmesan
Preheat the oven to 350 degrees. Blanch the corn in boiling water for 4 minutes, cool, remove kernels and discard husks. Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt and half of the Parmesan in a large bowl. In another bowl, lightly beat the eggs and then whisk in the cooled, melted butter, and the sour cream. Fold the wet ingredients into the dry, just until combined. Fold in the corn kernels, reserving a few for garnish. The batter should be thick, but not at all dry–if needed add milk until the texture is thick and creamy. Grease a 9 x 13” baking sheet and spoon in the batter. Sprinkle with the remaining half of the Parmesan and a pinch of salt. Bake for 30 minutes or more, until the top is light golden and a toothpick inserted in the middle comes out clean.
Cool for 20 minutes, and serve. Garnish with chives or parsley, and a few corn kernels.
Source: http://blogs.babble.com/family-kitchen/.
Posted on June 8, 2010 by admin
makes 1 loaf of 10 slices, 4 points per slice
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
~via http://www.joythebaker.com/.
Posted on June 8, 2010 by admin
I am coming across several recipes that I am planning to make. I just hope my dream oven comes home sooner so I can try out my baking skills. But I don’t think that’s happening just yet. I might have to work a little harder and stay up a little longer and I’m sure acne will soon follow. Good thing I have bookmarked http://www.chinacne.org, just in case. Anyway for the recipe.
Coconut Pineapple Vegan Banana Bread
makes one 9×5-inch loaf
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
~via http://www.joythebaker.com/.
