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Entries in Bread (33)


Banana Bread

First of all, I just have to say...YUM! I had 3 bananas that were turning spotty last week, so I threw them in the freezer so that I could bake with them this week. While searching for a new recipe to try with these bananas, I came across this one from Brown Eyed Baker. When I showed Joel the recipe, well really just the pictures, he said that this was the one he wanted me to make. So, that I did! I did make 2 changes/additions. Once the batter was in the pan, I put some chocolate chips in half of the bread since I love the combination of chocolate and bananas and Joel doesn't. I also didn't have any rum in the house, so for the rum glaze, I used Triple Sec instead.

2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup Sugar
1/2 cup Vegetable Oil
2 Eggs
3 Medium Bananas, mashed
1 teaspoon Vanilla Extract
3 tablespoons Milk
(*Handful of Chocolate Chips--I added this to half the bread)

Streusel Topping:
1 1/2 cups Chopped Walnuts (I had walnut halves that I rolled with my rolling pin)
1/3 cup Flour
1/4 cup Dark Brown Sugar
1/2 teaspoon Ground Cinnamon
4 tablespoons Butter

"Rum" Glaze:
4 tablespoons Butter
2 tablespoons Water
1/2 cup Light Brown Sugar
1/4 cup Rum (*I used Triple Sec)

Combine ingredients for streusel topping, using fingers to create a crumbly texture. Set aside.

Whisk together the flour, baking soda, and baking powder in a small bowl and set aside.

On medium speed (I used a stand mixer, but a hand mixer would work too), beat the sugar and oil. Add the eggs one at a time until each are combined. Add the mashed bananas and vanilla extract. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat until the flour is incorporated and finish mixing with a rubber spatula.

Spread the batter in a greased 9x5 loaf pan. This is when I put the chocolate chips in half of the loaf. Sprinkle the streusel topping evenly over the batter and bake at 350 degrees for about an hour, or until a knife inserted in the center comes out almost clean.

To make the glaze, combine butter, water, and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the alcohol.

Cool the bread on a wire rack for about 5 minutes, then poke holes all over the top of the loaf being careful not to poke all the way through to the bottom of the bread. (I used a 2 pronged carving fork.) Spoon about 1/4 cup of the glaze all over the loaf. Let the bread sit for about 5 minutes to soak up the glaze, then spoon the remaining glaze over it.


Corn Bread

I had planned on making chili for dinner last week, and Joel went grocery shopping for me. Somehow, he managed to forget a main ingredient for 4 different meals I had planned, including the 2 bottles of chili sauce for the chili recipe I had. Instead, he bought a small can of chipotle in adobo sauce! He made the chili that night for dinner, and I thought it was much to spicy for my taste.

Anyway, to compliment the chili, I wanted to make corn bread. I originally was going to make the Jiffy brand, because they are usually pretty cheap and its really easy, but Joel came home with a bag of cornmeal. Luckily, there was a recipe for corn bread on the back of the bag. It was pretty easy and tasted just as good as the boxed corn bread mix.

1 cup Cornmeal
1 cup Flour, sifted (I don't have a sifter, but it still worked fine)
1/4 cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Oil
1 cup Milk
1 Egg, beaten

Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, mix oil, egg, and milk together. Add the wet ingredients to the dry ingredients and mix together. Bake in a greased 9x9x2 pan and bake at 425 degrees for 20-25 minutes.

*I put mine in a loaf pan and therefore had to cook it longer.


Parmesan Garlic Breadsticks

I found this recipe on sotatstysoyummy and I decided I wanted to give it a try. I basically followed the recipe exactly, except I added some parmesan cheese to the melted butter mixture and brushed it on each of the breadsticks before they baked. These were delicious, and so easy to make! I may never go back to store bought breadsticks or garlic bread again!

For the Dough:
1 package Active Dry Yeast
4 1/4 cups All Purpose Flour, plus more for kneading
2 tablespoons Unsalted Butter, softened
2 tablespoons Sugar
1 tablespoon Fine Salt

For the Topping:
3 tablespoons Unsalted Butter, melted
1/2 teaspoon Kosher Salt
1/8-1/4 teaspoon Garlic Powder (I like garlic so I may have added more)
*Handful of Grated Parmesan Cheese (I added this)

To Make the Dough:
Place 1/4 warm water in the bowl of a mixer, and sprinkle in the yeast. Set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 tablespoons of warm water. Mix with the paddle attachment until a slightly sticky dough forms.

Knead the dough by hand on a floured surface until soft and smooth (about 3 minutes). Roll into a 2 foot long log and cut into 16 pieces. Knead each piece slightly and shape into a 7 inch long breadstick. Arrange the breadsticks 2 inches apart on a baking sheet. Cover with a cloth and let them rise in a warm spot until they are doubled in size, about 45 minutes.

To Make the Topping:
In a bowl, combine 1 1/2 tablespoons melted butter, kosher salt, garlic powder, and parmesan cheese. Using a pastry brush, brush each of the breadsticks with this mixture.

Bake the breadsticks at 400 degrees for about 15 minutes, or until golden brown.

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