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oatmeal banana bread

Saturday, May 16th, 2015
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The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
INGREDIENTS
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg – see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
INSTRUCTIONS
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
NOTES
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted fromTakeAMegabite.

As seen from minimalistbaker.com. 

whole wheat hamburger/hot dog buns

Monday, August 27th, 2007

1 cup water
1 egg
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
1/4 cup canola oil (or shortening)
1/4 cup sugar
3 teaspoons yeast
1 tablespoon vital wheat gluten (optional, but the bread will rise higher with it)

Place all ingredients in bread maker, select “dough” setting, and press Start. When dough has risen enough, the machine will beep. Remove dough and place on a floured counter top. Gently roll and shape the dough into a 12-inch rope.

With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.

Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise for 10 to 15 minutes until almost doubled.

Preheat oven to 400° F. Bake 10 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns horizontally. Will keep in plastic bag in the freezer for 3 to 4 weeks.

whole wheat pancakes

Saturday, July 28th, 2007

2 cups of whole wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs, well beaten
2 cups of milk
2 tablespoons of vegetable or canola oil

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Makes approximately sixteen small pancakes or eight large pancakes.

lunchroom rolls

Sunday, January 28th, 2007

4 cups all purpose flour
¼ cup shortening (Granny Lettie used oil)
3 tablespoons sugar
1 package dry yeast (Granny used two packages of yeast)
½ cup dried milk
½ teaspoon salt
1 ½ cup water
1 egg

Dissolve yeast in lukewarm water. Mix flour, sugar, salt and dried milk together. Add to water and yeast mixture. Shortening and beaten egg. Add flour mixture to yeast mix, a little flour at a time until you get a stiff dough. Leave in large bowl and cover with melted butter. Let rise until double. About 1 – 1 ½ hours.

Work dought down and pinch out. Makes about fifteen to twenty rolls. Let rise and double again.  Bake in prreheated oven at 450° F.

Recipe courtesy of Laura’s maternal grandmother, Nana.

english cottage loaf

Wednesday, January 24th, 2007

(a whole-wheat bread…no kneading)

2 tablespoons honey
1/2 cup warm water
1 1/2 tablespoons dry yeast
3 3/4 cups whole wheat flour
1 tablespoon salt
1 1/4 cups warm water

Stir honey and water (1/2 cup) together. Mix in yeast and let stand a few minutes. (Until yeast looks foamy.)

In a bowl mix flour, salt and yeast together. Slowly add 1 1/4 cups of warm water until the dough is loose and sticky.

Grease the “loaf pot”* and add dough. Let it rise about 45 minutes.

Bake 50 minutes at 400° F. Remove from pot and cool on rack.

Recipe courtesy of The Annapolis Pottery.

* A “loaf pot” is an oven-safe pottery bread crock. A terra-cotta bread pot or regular sized loaf pan can be used instead.

chocolate chip banana bread

Wednesday, January 24th, 2007

1 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)

Preheat oven to 350° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.

In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.

Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.

Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.

Serves: 12

Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.

sour cream cornbread

Wednesday, January 24th, 2007

1 8 oz. can of cream corn
1 cup of sour cream
2 eggs
½ cup of vegetable oil
1 cup of self-rising cornmeal
2 teaspoons of baking powder

Mix corn, sour cream, eggs and oil. Beat well. Combine cornmeal and baking powder. Stir into corn mixture. Pour into a greased pan, preferably a 10 inch cast iron skillet. Bake at 400° F until done. About thirty minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

blueberry muffins

Wednesday, January 24th, 2007

Sift together:
1 3/4 cup flour
3 t. baking powder
dash salt
1/2 cup sugar

Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter

Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.

Can use frozen blueberries.

Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.

date and nut bread

Wednesday, January 24th, 2007

2 cups chopped dates
2 cups boiling water
2 cups sugar (scant)
2 teaspoons of baking soda
3 eggs
3 cups flour
1 cup walnuts, chopped

Put dates in large mixing bowl. Sprinkle the baking soda over them. Pour the boiling water over both and let cool to lukewarm. Add remaining ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° F for approximately 1 hour. A very moist bread. To serve, slice thin; spread with butter or cream cheese. Store in refrigerator, tightly wrapped for a month or more.

Recipe courtesy of Miss Gail.

cornbread

Wednesday, January 24th, 2007

sift:
3/4 cup cornmeal
1 cup flour
1/3 cup sugar (I always use less here)
3 teapsoons baking powder
dash salt

mix in:
1 cup milk
1 egg, well beaten
2 tablespoons melted margarine or butter

Spoon into shallow “buttered” (greased with Crisco or sprayed with a no-stick cooking spray) 8″ square pan (or similar size – can be any shape).

Bake at 425° F for about 20 minutes.

Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.


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