Quick-breads, Sweet

Banana Bread

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I absolutely hate bananas.  I hate the taste and worst of all I hate the smell.  I can smell it as the 108th student in the back of the lecture hall opens up a strawberry-banana yogurt for lunch.  Thus, it is a tremendous act of love for me to make this recipe, and that is exactly what my husband wanted for his birthday breakfast.  He also wanted cheesecake and roasted sweet potatoes, but that another story.  So here goes, my recipe for birthday boy’s banana bread.

Nonstick vegetable oil spray

1¾ cups all-purpose flour

1½ teaspoon baking soda

1 teaspoon of cinnamon

¾ teaspoon kosher salt

3 large eggs

1½ cups sugar

1 cup mashed ripe bananas (about 2 large)

¾ cup of vegetable oil

Method:

Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. I have a four, mini-loaf pan that I prefer to use.

Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.

Whisk flour, baking soda, cinnamon, and salt in a medium bowl.

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Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

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Bake until a tester inserted into the center of the bread (breads in this case) comes out clean, 60–70 minutes.

Let bread cool in the pan for 15 minutes. Run a knife around inside of the pan to release the bread. Turn out onto rack and let cool completely.

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Slice and enjoy!

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Comfort food

Homemade Bread

 This is the first time my bread looked like and tasted like bread ! This recipe is from Julia Child and I was really excited when the dough rose and once baked, they even nice air pockets in them.  I need to keep making this recipe a couple of more time to inprove on it.  But if you guys a bread bakers, please try this recipe, its really good.

Ingredients:

1 1/4 cups water (105-115 F)

1/2 tablespoon dry yeast

1/2 tablespoon of sugar

3 1/2 cups AP flour

1/2 tablespoon salt

1/8-1/4 cup unsalted butter, softened.

Method:

1.Pour 1/2 cup of the water into a bowl and mix with yeast and sugar till foamy.

2.Let sit for 5 minutes until creamy.

3.Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.

4.Mix slowly until blended then add the rest of the flour.

5.Increase speed and scrape down the sides till the dough comes together.

6.Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).

7.Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.

8.Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, till it has doubled in size at room temperature.

9.Butter 1 loaf pans.

10.Roll out into a 9 x 12-inch rectangle onto a lightly floured surface.

11.With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.

12.Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.

13.Drop in the loaf pan seam side down and bake.

14.Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.

15.Preheat the oven to 375°F and put the rack in the center of the oven.

16.Bake for 35-45 minutes til they are honey brown.

17.Immediately turn out of pans onto a rack to cool.

18.Once almost completely cool, they can be cut.

19.Store in an air tight container for upto a week.

20.Slice and Enjoy !