Archive for bread

Friday, September 27th, 2013

Banana Chocolate Swirl Bread

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I found this great recipe the other day. The original recipe is great, but I lowered the fat and sweetener to make it a little healthier and it is still delicious. One of the great things about banana bread, is that the smashed banana works great as a substitute for some of the oil anyway, so it is already low in fat. So much better than a lot of quickbread recipes that have one cup of oil! Yikes!

Banana Chocolate Swirl Bread

1 1/2 cup banana, smashed

1 1/4 cup sucanat

2 tsp. pure vanilla

3 tbsp. canola oil

2/3 cup almond milk (or milk of your choice)

3 cups all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

6 tbsp. unsweetened cocoa

3/4 cup boiling water (divided)

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Prepare a 8 x 4 loaf pan and I had enough to make 3 miniature loaf pans as well. These would also make great muffins. I lightly grease and then lightly flour the pans so the loaves come out very easily.

I used a food processor to smash the banana. If you don’t have a food processor, it is fine to smash it with a fork in a large bowl. Add the sucanat, vanilla, oil, and milk. Blend well.

In a separate bowl, combine the flour, soda, and salt. Then add this to the wet ingredients. Stir just until the flour is absorbed. Be careful not to overmix so the bread is not tough.

In a small bowl, mix 6 tbsp. of the boiling water with the 6 tbsp. cocoa. I added in a little more water to mix it until it is smooth. Now take out about 1 1/2 cups of the batter and put it in another bowl. Add the cocoa mixture to this batter and stir until just combined.

Add the remaining 3 tbsp. of boiling water to the rest of the banana batter. If using the walnuts, add them now. Stir until just combined.

Now alternate scooping spoonfuls of chocolate batter with banana batter into the loaf pans. Fill the pans to 3/4 full. Use a knife to swirl the batters together. It will look random, but don’t worry, it taste delicious.

Put the pans into the oven and bake for about 50-55 minutes for a big loaf pan, and 25 minutes for the miniature loaf pans. If a toothpick comes out cleam, the bread is done. Wait for about 10 minutes before using a knife to go around the perimeter of the pan and then turn the pan upside down and dump out the bread. Enjoy warm!

 

Wednesday, April 10th, 2013

Pizza Crust

We have tried LOTS of different pizza crust recipes over the years always looking for the perfect chewy and crispy crust combination. My family loves pizza, so we make pizza frequently. This is my absolute favorite one. It does take some planning due to rising time, but not any more than normal, except that you do have to wait about 20 minutes to put any toppings on the crust once it is rolled out. It is well worth the wait though.

Pizza Crust

2 1/4 tsp. yeast

1 tbsp. sucanat

1 c. warm water

1 tsp. salt

1 1/2 c. all-purpose flour

1 1/4 c. whole wheat flour

Mix yeast and sucanat in a big bowl and add the warm water. Let it sit til it bubbles and looks a little frothy. Add the salt and then add the flours a little at a time, mixing so the flour disappears before adding more. Eventually you will need to mix the flour in with your hands, kneading it to become a smooth ball that is no longer sticky. You may not use all the flour, its okay if you don’t. I always have a little left over that I save for rolling it out. Now leave it in the bowl, covered with a cloth until it has doubled in size. This takes about one hour. Punch the dough down and roll it out to about 1/4 in. thick and put it on your pizza pan. Now let it rest for about 15-20 minutes. You can preheat your oven during this time to 425 degrees. Then add toppings of your choice and bake for 12-15 minutes, or until the crust is golden.

 

Thursday, March 14th, 2013

Multi Grain Sandwich Bread

I love good bread. In fact, I could turn down lots of sweets for a really good piece of bread. I have been experimenting with making multi -grain bread for a while now and have come up with a winner. It started out with my moms delicious sandwich bread recipe and then I started adding grains until I found the perfect mix.

Multi Grain Sandwich Bread

3 tbsp. yeast

7 1/2 c. warm water

1 c. honey

1 c. canola oil

1/4 c. lecithin

1 tbsp. salt

1 1/4 c. high gluten flour

13 c. whole wheat flour

1/3 c. sunflower seeds

1/3 c. cous cous

1/3 c. oats

1/3 c. millet

1/3 c. cracked wheat

1/3 c. flax seed

Add water to the yeast and let it bubble and foam. Add the honey, oil,  lecithin, salt, gluten flour, all the grains, and 10 c. of flour. Mix until the dough is wet and then add in the other 3 c. of flour and mix for 8 minutes. I use a Bosch mixer for this. Turn the dough out into a very large bowl. Let it rise to double its size. About 30 minutes. Punch down the dough and let it rise for another 30 minutes. Start preparing bread pans during this time (spray with pan spray). After punching down the dough again, divide it into 8 sections and form loaves. No kneading required!   Preheat oven to 350 degrees and let dough rise in pans for another 30 minutes. Put into oven to bake for 35 minutes. The loaves should be golden brown. Enjoy!