Tag Archives: bread

Yeasted Banana Sandwich Bread.

I haven’t been able to participate in What’s Baking the past couple of months so when this month rolled around, I was ready to go!  And then, when I saw our host Lindsay, of Peace, Love and French Fries, chose the theme “Bake with Yeast?”  I was over the moon.

You may remember that yeast and I have a bit of a rocky relationship.  Typically, I have to scratch the first batch that never rose properly and try again before whatever it is I’m making turns out.  But this time?  This one was a breeze.  The dough rose like a dream, and the finished product?  Well, I just might be in love with it.

I was pretty excited when I found this recipe.  I had a full bunch of bananas sitting on my counter that were just screaming that they needed to be used.  And what’s the first thing anyone thinks of when they have bananas that are super ripe?  Banana bread!

But this isn’t your typical banana bread.  It’s a sandwich bread with just a hint of sweetness that’s almost reminiscent of Hawaiian bread.  I’ll admit that I shoveled 3 fresh out of the oven slices topped with butter and jam into my mouth immediately, but I’m most looking forward to making some incredible grilled cheese or peanut butter and jelly sandwiches, and some french toast!

Yeasted Banana Sandwich Bread – slightly adapted from King Arthur Flour

  • 1 Cup Warm Milk (~110 degrees)
  • 2 1/4 tsp. Active Dry Yeast (1 Packet)
  • 2 Tbsp. Agave Nectar (or Honey)
  • 3 – 3 1/2 Cups Bread Flour
  • 2 Tbsp. Butter, at room temperature
  • 1 tsp. Salt
  • 2 Ripe Bananas, cut into chunks

Add the warm milk and honey to the bowl of a stand mixer.  Stir, then add the yeast.  Set aside to proof for 10-15 minutes.

Add the 3 cups flour, butter, salt and bananas to the yeast mixture and mix, using the paddle attachment, until all ingredients are combined and a shaggy dough has formed.  Remove the paddle and attach the dough hook.  Knead for 5 minutes, until smooth.  If the dough is too wet, add up to 1/2 cup additional flour.  Place the dough in a lightly greased bowl, cover with a damp cloth and allow to rise for 1 hour.

Lightly grease a loaf pan.  Remove the dough from the bowl and shape into a log.  Place the dough into the loaf pan and cover with lightly greased plastic wrap.  Allow to rise for 1 hour, until the dough is full and rounded.

Towards the end of the second rise, preheat the oven to 350.  Bake for 35-40 minutes, until the bread is cooked through and the top is golden brown.

Blue Moon Bread.

My friend Kim over at Feeeeed Me Seymour is celebrating National Beer Week, and I was thrilled when she asked me to guest post.  Beer bread is one of my favorite treats to accompany a warm meal, and this one, featuring one of my favorite beers, is a real treat.

For the recipe and more beery goodness, head on over to Feeeeed Me Seymour!

Caramel Almond Oatmeal Banana Bread.

This bread is bananas – B A N A N A S!!

The Fruitaholic could live off of bananas alone.  Seriously, this kid was eating whole bananas at 18 months old.  Therefore, we always have the fruit bowl stocked full.

But even so, we don’t always get to all of them in time, and everyone knows that the best use for brown bananas is making banana bread!!  That being said, everyone has their own recipe for “The Best Banana Bread Ever.”  I knew I wanted something different, something that was a little bit on the healthy side so that I wouldn’t feel too guilty eating a slice (or two) for breakfast and a slice (or two) for dessert.  So I sifted through a ton of recipes online until I found “the One” – a low fat oatmeal banana bread adapted from a Weight Watchers recipe.

I loved the addition of oatmeal since it’s such a power food with the ability of helping you to stay fuller longer.  I also added some sliced almonds and caramel bits to the batter, keeping it still relatively healthy yet adding just a touch of sweetness and crunch.  It was most excellent fresh out of the oven, yet still great this morning heated up for a few seconds in the microwave and savored with a cup of green tea.

The only thing I would change?  A friend and I made this together and I sent her home with half of the loaf, leaving less for me to devour!  But I know for sure what I’ll be making next time we don’t finish our banana bunch in time.

Caramel Almond Oatmeal Banana Bread – slightly adapted from Joy the Baker

  • 1 1/4 Cup Flour
  • 1/2 Cup Brown Sugar, packed
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Cinnamon
  • 1 Cup Oatmeal, uncooked
  • 1/2 Cup Caramel Bits (or chopped caramel)
  • 1/2 Cup Sliced Almonds, plus 1/4 Cup for topping
  • 3-4 Bananas, very ripe
  • 3 tsp. Canola Oil
  • 1 Egg
  • 2 Egg Whites

Preheat oven to 350.  Coat a loaf pan with cooking spray and set aside.

In a large bowl, stir together flour, brown sugar, salt, baking soda, baking powder, cinnamon, oats, caramel and 1/2 cup almonds.

In a small bowl, mash the bananas with a fork, then add the oil and whole egg.  Mix thoroughly.  Add this mixture to the bowl with the dry ingredients and stir until well combined.

Add the egg whites to the bowl of a stand mixer with the wire whisk attached (or a medium bowl, using an electric mixer) and whip the eggs on high speed until stiff peaks form.

Add one-third of the batter to the bowl with the egg whites.  Mix gently, then repeat until all batter has been incorporated.

Pour the batter into the prepared loaf pan and top with 1/4 cup sliced almonds.  Bake for 45-55 minutes, until a toothpick inserted into the middle comes out clean and the top of the bread is golden brown.  Cool in pan for 10 minutes then run a knife around the sides to loosen the edges and turn the bread out onto a wire rack to cool an additional 10 minutes before serving.

Spiral Dinner Rolls.

I was a guest this past Thanksgiving, due to the fact that my in-laws chose to host this year.  Sometimes, it’s nice to have a break from having to entertain a house full of people, especially since last year’s festivities ended with my mom in the hospital.  This year, however, was a complete 180.  Mom is making incredible strides in her recovery.  My parents joined us for Thanksgiving dinner and everyone was amazed at how great she is doing.  It’s a huge change from just a few short months ago, and I couldn’t be more proud of her for doing something great with the second chance she’s been given.

When you’re a guest at someone else’s Thanksgiving dinner, you have to figure out how to take a step back and graciously relinquish control over the meal.  This year, instead of making some grand dessert or tasty side, I was assigned the rolls.  That’s right, rolls – the least important fixture on the Thanksgiving table, and to add to it, my last few attempts at working with yeast have been epic failures.  And not only was I in charge of making the rolls, I was given a suggestion (and handed a recipe) as to what kind of roll to make.  No way, I decided.  If I have to make these rolls, I’m making them my way, and they’re going to be the best damn rolls you’ve ever had.

I came up with a list of a few amazing sounding rolls and handed it over to the Husby, who countered “Why don’t you just make plain rolls?”  Great, another wrench in my plans.  So off I went again, in search of the perfect, plain old boring roll recipe (if such a thing were to exist).

I was about to give up and just grab a tube of Pillsbury when I came across these spiral rolls.  They were plain but also had a fabulous flair to them.  Just my style.

And, because I’m me, I may have also shown up to Thanksgiving dinner with two additional unassigned dishes: some Whiskey Glazed Carrots and a Chocolate Hazelnut Tart.

Spiral Dinner Rolls – adapted from breadbaking.about.com

  • 1/2 Cup Warm Water, about 110 degrees F
  • 2 1/4 tsp. (or 1 pkg.) Active Dry Yeast
  • 1/2 Cup Milk, room temperature
  • 1 Tbsp. Sugar
  • 1 tsp. Salt
  • 1/8 tsp. Cinnamon
  • 1 Egg
  • 2 Tbsp. Butter, room temperature
  • 3 Cups Bread Flour
  • 1 Egg White
  • 1 Tbsp. Water

In the bowl of a stand mixer (or a large bowl), mix the warm water and yeast.  Set aside until the yeast gets bubbly, about 5-10 minutes.  Add the milk, sugar, salt, cinnamon, egg and butter.  Stir to combine.

Attach the dough hook to the mixer, if using.  Add the bread flour and knead for 8 minutes (10 if by hand), until the dough is firm and smooth to the touch.

Transfer dough to a medium greased bowl, and turn over so that the top gets lightly greased also.  Cover with a kitchen towel and allow to rise in a warm place for 1 to 1.5 hours, until doubled in size.

Remove the dough from the bowl and transfer to a lightly floured surface.  Punch down the dough and knead for a few minutes to remove any bubbles.  Divide dough into 24 equally sized balls.  Using your hands, roll each ball into an 8 inch snake and shape into a tight spiral against a flat surface.  Tuck the end piece underneath the roll.  Repeat for all dough balls.

Place the spirals on a parchment lined baking sheet.  Cover and let rise for 45 minutes, until doubled in size.  Towards the end of the rise, preheat the oven to 375.

In a small bowl, mix together the egg white and water.  Brush each roll with the mixture.  Bake for 15-20 minutes, until the tops are golden brown.  Allow to cool 10 minutes before serving.