Don't let the name of this bread fool you. This bread is like Great Harvest Bread. Literally...that good! Well, it would be even better if I could grind my own wheat, but it's still amazing and it's become a new favorite around our house. Thank you America's Test Kitchen Baking Book! You're amazing :)
This recipe only makes 1 loaf, so I usually double it and freeze the bread so we have enough to last us a week or two.
Ingredients:
1 cup warm milk
1/3 cup warm water
3 T unsalted butter, melted and cooled
3 T honey
3 1/2 -4 cups bread flour (key here is bread flour)--I actually do half bread, half wheat.
1 envelope instant or rapid rise yeast
2 t. salt
Directions:
Whisk the milk, water, butter and honey together in a large liquid measuring cup. Combine the flour, yeast and salt in a mixer (kitchen aid is what I use). Pour the liquid mixture in a little bit at a time as you constantly mix the dough together. Let it mix for 8 minutes (using bread hook) adding more flour as needed until the dough pulls away from the sides of the mixer. Let rise for 1 to 1 1/2 hours or until double in size. Roll into a 9 by 5 shape, roll up and put into a bread pan. Spray top with cooking spray and cover with saran wrap. Let rise for 45-90 minutes. Bake at 350 degrees for 40 minutes.
There's nothing better than the smell and test of fresh bread! Yum, yum!
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, March 29, 2010
Monday, February 1, 2010
Simple (and they really are simple) Drop Biscuits
I got the cookbook, "The America's Test Kitchen Family Baking Book" while I was at my house over the holidays. It is AMAZING! I literally have read through it a couple times and I every time I see more and more recipes I want to try. Anyway, the other night we were having soup and needed some "quick bread" to go with it. I whipped out this cookbook and found the perfect thing. These biscuits are absolutely phenomenal! They take like 20 minutes from start to finish and it was all things I had on hand, which was also a big plus. I highly recommend them and hopefully I'll be sharing some more recipes from this cookbook as I make more of their yummy recipes.
Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 cup buttermilk (I use a cup of milk and 1 T lemon juice--let it sit for 10 minutes until it thickens)
1 stick unsalted butter--melted, and a little extra butter for brushing
Directions:
If you don't have buttermilk on hand, the first step would be to make your buttermilk mixture. This needs to sit for about 10 minutes so it can thicken. Then. mix all the dry ingredients in a bowl. Preheat your oven to 475 degrees and line a baking sheet with parchment paper (so the biscuits won't stick). Melt your butter and stir it into the buttermilk mixture so that it forms small clumps (you want the melted butter to be still warm). Then pour that mixture into your dry ingredients and stir just until it is incorporated (don't overmix). Use a measuring cup to scoop and drop the biscuits on the parchment paper. This recipe makes about 12 biscuits. Bake until the tops are starting to turn brown (about 10-12 minutes). Brush the baked biscuits with the extra melted butter (about 2 T). Let cool for 5 minutes and serve warm.
I really can't say enough good about these biscuits. You just have to try them. They are phenomenal and have already become a favorite around here. Yum, yum!
Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 cup buttermilk (I use a cup of milk and 1 T lemon juice--let it sit for 10 minutes until it thickens)
1 stick unsalted butter--melted, and a little extra butter for brushing
Directions:
If you don't have buttermilk on hand, the first step would be to make your buttermilk mixture. This needs to sit for about 10 minutes so it can thicken. Then. mix all the dry ingredients in a bowl. Preheat your oven to 475 degrees and line a baking sheet with parchment paper (so the biscuits won't stick). Melt your butter and stir it into the buttermilk mixture so that it forms small clumps (you want the melted butter to be still warm). Then pour that mixture into your dry ingredients and stir just until it is incorporated (don't overmix). Use a measuring cup to scoop and drop the biscuits on the parchment paper. This recipe makes about 12 biscuits. Bake until the tops are starting to turn brown (about 10-12 minutes). Brush the baked biscuits with the extra melted butter (about 2 T). Let cool for 5 minutes and serve warm.
I really can't say enough good about these biscuits. You just have to try them. They are phenomenal and have already become a favorite around here. Yum, yum!
Tuesday, January 19, 2010
Yummy, Yummy Whole Wheat Bread
I have been looking for a whole wheat bread recipe that uses 100% whole wheat bread. Well, I finally found an awesome recipe for it on this blog. I scaled it down for my family, since the original recipe makes 4 loaves and I really only needed two. So...here goes for some awesome whole wheat bread! Yum, yum!
Ingredients:
4 cups whole wheat flour
1 T yeast
1/4 cup plus 1 T oil
1/4 cup sugar
1 egg
1 T salt
3 T molasses
1/2 cup powdered milk
2 cups warm water
Directions:
I do this in my Kitchenaid, so I'm giving directions for that. You could probably do it by hand (would take longer) or in a bread machine too. Put the flour in the mixer. Turn on your mixer to lowest speed and add in the rest of the ingredients. Once added, turn to speed 2 and mix for about 10 minutes. The dough should leave the sides of the bowl, but not be too sticky. If it is, you need to add a little more flour. Then cover and let rise until double in size. Pull out two bread pans and grease them. Separate the dough into two balls. Roll out and shape into loaves. Let the dough rise until it rounds in the pans and bake at 350 degrees for 35 minutes. Spread a little bit of butter over the warm loaf as it comes out of the oven and then let cool on a wire rack.
This bread is amazing. I absolutely love it and I highly recommend it! If you want to make more loaves, just double recipe. I find that two loaves lasts us a little over a week. I sure love my bread-baking days, though. The house smells SO good!
Ingredients:
4 cups whole wheat flour
1 T yeast
1/4 cup plus 1 T oil
1/4 cup sugar
1 egg
1 T salt
3 T molasses
1/2 cup powdered milk
2 cups warm water
Directions:
I do this in my Kitchenaid, so I'm giving directions for that. You could probably do it by hand (would take longer) or in a bread machine too. Put the flour in the mixer. Turn on your mixer to lowest speed and add in the rest of the ingredients. Once added, turn to speed 2 and mix for about 10 minutes. The dough should leave the sides of the bowl, but not be too sticky. If it is, you need to add a little more flour. Then cover and let rise until double in size. Pull out two bread pans and grease them. Separate the dough into two balls. Roll out and shape into loaves. Let the dough rise until it rounds in the pans and bake at 350 degrees for 35 minutes. Spread a little bit of butter over the warm loaf as it comes out of the oven and then let cool on a wire rack.
This bread is amazing. I absolutely love it and I highly recommend it! If you want to make more loaves, just double recipe. I find that two loaves lasts us a little over a week. I sure love my bread-baking days, though. The house smells SO good!
Thursday, January 14, 2010
Perfect Cinnamon Rolls
I have made these cinnamon rolls multiple times over the past few months and every time they are a HUGE HIT! Literally, they are probably the perfect cinnamon roll. The roll itself is super light, but not doughy in the middle. That's always the worst part for me about home-made cinnamon rolls (the edges get hard and the middles get doughy). This is so not true with this recipe. The whole roll is perfectly cooked! And the frosting--wow. So yummy!
I actually got the recipe from: MyKitchenCafe (you have to check her out if you haven't already--amazing recipes).
Ingredients:
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Directions:
Combine water, yeast and sugar in a small bowl and set it aside. Make the vanilla pudding according to directions (in a larger bowl) and the melted butter, eggs, salt, yeast mixture and flour. Knead the dough until it's smooth. It should be soft, not sticky. Let rise until doubled. Divide the dough into two portions and roll out for cinnamon rolls. Spread half the butter and half the brown sugar/cinnamon (I mix the sugar and cinnamon together beforehand) over one of the rolls and roll out. I cut the rolls into 16 pieces and place them on a baking sheet. Repeat the process with the second ball of dough. This will yield 32 good-sized cinnamon rolls. The original recipe has you cut them into 12 rolls yielding 24, but I thought they were too big, so I cut them to 16. Let the rolls rise again. Bake at 350 degrees for 15-20 minutes. Take them out just as they start to turn golden (not after--you really don't want to over bake these). I usually make the frosting while the rolls bake. Just mix all the ingredients together (I warm up the butter and cream cheese together and then add the rest of the ingredients). Top the warm rolls with frosting and enjoy!
These are really phenomenal rolls. I absolutely love them and they are my favorite cinnamon roll recipe to date!
I actually got the recipe from: MyKitchenCafe (you have to check her out if you haven't already--amazing recipes).
Ingredients:
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Directions:
Combine water, yeast and sugar in a small bowl and set it aside. Make the vanilla pudding according to directions (in a larger bowl) and the melted butter, eggs, salt, yeast mixture and flour. Knead the dough until it's smooth. It should be soft, not sticky. Let rise until doubled. Divide the dough into two portions and roll out for cinnamon rolls. Spread half the butter and half the brown sugar/cinnamon (I mix the sugar and cinnamon together beforehand) over one of the rolls and roll out. I cut the rolls into 16 pieces and place them on a baking sheet. Repeat the process with the second ball of dough. This will yield 32 good-sized cinnamon rolls. The original recipe has you cut them into 12 rolls yielding 24, but I thought they were too big, so I cut them to 16. Let the rolls rise again. Bake at 350 degrees for 15-20 minutes. Take them out just as they start to turn golden (not after--you really don't want to over bake these). I usually make the frosting while the rolls bake. Just mix all the ingredients together (I warm up the butter and cream cheese together and then add the rest of the ingredients). Top the warm rolls with frosting and enjoy!
These are really phenomenal rolls. I absolutely love them and they are my favorite cinnamon roll recipe to date!
Wednesday, October 21, 2009
Butterhorn Rolls
Okay, these are AMAZING. Literally, they are the best rolls I've ever made and really, some of the best I've ever had. They are really that good and are pretty easy too! I definitely recommend making these ASAP! It's my new go-to roll recipe. I'd considered posting a different one, but this one is just so good that I can't justify it. You've got to make these. Yum, yum!
Ingredients:
1 T yeast softened in
1/4 cup warm water--set aside
3/4 cup scalded milk
1/2 cup butter (melt in scalded milk)
Combined in a mixing bowl:
1/2 cup sugar
3/4 tsp salt
3 eggs
4 1/2 to 5 cups flour
Directions:
Add the milk and butter mixture to the sugar/egg mixture and mix (I used a wooden spoon). Then add the softened yeast and mix well (if the milk is too hot, you might need to add a cup of flour before the yeast to cool it down). Add a cup of flour at a time until it's all mixed together. Cover and let raise until double (about 1 1/2 -2 hours). Then knead the dough by hand and divide in half. Roll each half of the dough into a circle about 14-16 inches wide. Spread with softened butter and cut into 16 wedges using a pizza cutter. Roll up from the large end to the small end, tucking the tip under the roll. Place on a lightly sprayed cookie sheet and let rise another 1 1/2 - 2 hours. Bake at 375 for about 10 minutes. I like to take them out before they get too brown. Baby's bottom is the way to go on these. Wow...they are phenomenal! It makes 32 crescent rolls.
Ingredients:
1 T yeast softened in
1/4 cup warm water--set aside
3/4 cup scalded milk
1/2 cup butter (melt in scalded milk)
Combined in a mixing bowl:
1/2 cup sugar
3/4 tsp salt
3 eggs
4 1/2 to 5 cups flour
Directions:
Add the milk and butter mixture to the sugar/egg mixture and mix (I used a wooden spoon). Then add the softened yeast and mix well (if the milk is too hot, you might need to add a cup of flour before the yeast to cool it down). Add a cup of flour at a time until it's all mixed together. Cover and let raise until double (about 1 1/2 -2 hours). Then knead the dough by hand and divide in half. Roll each half of the dough into a circle about 14-16 inches wide. Spread with softened butter and cut into 16 wedges using a pizza cutter. Roll up from the large end to the small end, tucking the tip under the roll. Place on a lightly sprayed cookie sheet and let rise another 1 1/2 - 2 hours. Bake at 375 for about 10 minutes. I like to take them out before they get too brown. Baby's bottom is the way to go on these. Wow...they are phenomenal! It makes 32 crescent rolls.
Sunday, April 26, 2009
Yowsers--AMAZING pretzels :)
I've loved browsing through this "new-to-me" cooking website: Smitten Kitchen. The blog author is Deb who cooks in her very tiny NYC apartment and makes pretty much everything from scratch. She also has some amazing pictures :) You should definitely check it out because I've already found some great recipes!
The one I want to highlight today--which I just made are these amazing pretzels. Wow. Can I just say how awesome these taste! It was a bit time consuming, but for a Sunday afternoon--a perfect project. It made me really excited to make them with my kiddos eventually because I know they will love rolling out the dough into "snakes" to form the pretzel shape. I never knew that when making pretzels you put them into a "bath" beforehand and then bake them. It really makes all the difference. Yowsers...these are amazing.
The only variation I changed was the pretzel toppings. I didn't have any "chunky" sea-salt on hand, so I used regular on half of them and left half plain. This way I got to make my own cinnamon-sugar variety. Just drizzle some butter over the top of a plain pretzel and sprinkle a cinnamon/sugar mixture over the top. Voila--an AMAZING cinnamon-sugar pretzel. Literally, we've already eaten a bunch of them :) Jeremy's planning to melt cheese over some and eat some with mustard.
So...just for my own record, here's the recipe:
Makes 16 full-sized or 32 miniature (I made the full-sized versions and they turned out perfect)
Ingredients:
2 cups warm water
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting (I used bread flour this time around--cause I had it on hand)
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Cinnamon/Sugar mixture and melted butter (my addition)
Directions:
1. Pour warm water into bowl. Add 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle yeast on top, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix until combined. Add salt and 4 cups flour, and mix until combined. Add 1/2 cup flour more if needed and knead dough. If dough is still wet and sticky, add 1/2 cup more flour and knead until dough is smooth on a lightly floured board.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes. (they really do look better if they rise for 15 minutes).
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
Thanks to SmittenKitchen for recipe. You really have to try these pretzels. They take a bit of time, but are SO worth it! Yum, yum! I'm still thinking about them and smelling my pretzel-smelling house!
The one I want to highlight today--which I just made are these amazing pretzels. Wow. Can I just say how awesome these taste! It was a bit time consuming, but for a Sunday afternoon--a perfect project. It made me really excited to make them with my kiddos eventually because I know they will love rolling out the dough into "snakes" to form the pretzel shape. I never knew that when making pretzels you put them into a "bath" beforehand and then bake them. It really makes all the difference. Yowsers...these are amazing.
The only variation I changed was the pretzel toppings. I didn't have any "chunky" sea-salt on hand, so I used regular on half of them and left half plain. This way I got to make my own cinnamon-sugar variety. Just drizzle some butter over the top of a plain pretzel and sprinkle a cinnamon/sugar mixture over the top. Voila--an AMAZING cinnamon-sugar pretzel. Literally, we've already eaten a bunch of them :) Jeremy's planning to melt cheese over some and eat some with mustard.
So...just for my own record, here's the recipe:
Makes 16 full-sized or 32 miniature (I made the full-sized versions and they turned out perfect)
Ingredients:
2 cups warm water
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting (I used bread flour this time around--cause I had it on hand)
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Cinnamon/Sugar mixture and melted butter (my addition)
Directions:
1. Pour warm water into bowl. Add 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle yeast on top, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix until combined. Add salt and 4 cups flour, and mix until combined. Add 1/2 cup flour more if needed and knead dough. If dough is still wet and sticky, add 1/2 cup more flour and knead until dough is smooth on a lightly floured board.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes. (they really do look better if they rise for 15 minutes).
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
Thanks to SmittenKitchen for recipe. You really have to try these pretzels. They take a bit of time, but are SO worth it! Yum, yum! I'm still thinking about them and smelling my pretzel-smelling house!
Sunday, January 18, 2009
Honey Wheat Bread Machine Bread
One thing that you might or might not know about me is that I am known in my family for making bread. I used to make bread practically every Sunday and usually not in a bread machine, but all by hand. Since I went to college I put my bread making skills on the back-burner for awhile. However, a few summers ago or maybe it was this past summer...I don't really remember, I inherited a bread machine from my family! This was actually the machine we'd had that I used in high school and I LOVE it. Since then I've been on the lookout for a good honey wheat bread recipe. I love wheat bread and the honey wheat is just yummy. Well, I think I've finally found a WINNER! If you like to make bread, I definitely recommend you get a bread machine. It saves so much time. I threw this in my machine before church and forgot about it. When Jeremy and I walked inside the aroma of fresh baked bread was amazing! We were SO excited to try it and it tastes awesome.
This is the kind of recipe you could actually make and use for sandwiches or just eat warm. Yum, yum, yum! I found the recipe here, but I changed it a bit as I did it. Who knows if that made a difference, but you check out the original recipe if you're so inclined. So...here goes:
Ingredients
1 1/4 c. water (warm)
3 T honey
1 1/2 T butter
1 1/2 c. bread flour (or white flour)
1 1/2 c. whole wheat flour
1 1/2 t. salt
1 t. yeast
Directions
Put 1 1/4 c. warm water in a bowl and add the butter. Add the honey and stir until it is all incorporated. Then put the yeast, salt and both flours in your bread machine. Pour the liquid mixture of the top and put inside your bread machine. Use the whole wheat setting (mine was about 3 1/2 hours). I think that this bread is best when everything has a chance to settle to room temperature (according to the online recipe) and that's what your machine does when you set it on the whole wheat setting. I'm sure you could use this recipe and make the bread by hand, but that was too much work.
The bread turned out awesome and really wasn't very sweet, but had the great taste of whole wheat bread. Yum, yum! We are excited to try it out with sandwiches later this week. So...if you are in need of a yummy bread recipe, this is it!
This is the kind of recipe you could actually make and use for sandwiches or just eat warm. Yum, yum, yum! I found the recipe here, but I changed it a bit as I did it. Who knows if that made a difference, but you check out the original recipe if you're so inclined. So...here goes:
Ingredients
1 1/4 c. water (warm)
3 T honey
1 1/2 T butter
1 1/2 c. bread flour (or white flour)
1 1/2 c. whole wheat flour
1 1/2 t. salt
1 t. yeast
Directions
Put 1 1/4 c. warm water in a bowl and add the butter. Add the honey and stir until it is all incorporated. Then put the yeast, salt and both flours in your bread machine. Pour the liquid mixture of the top and put inside your bread machine. Use the whole wheat setting (mine was about 3 1/2 hours). I think that this bread is best when everything has a chance to settle to room temperature (according to the online recipe) and that's what your machine does when you set it on the whole wheat setting. I'm sure you could use this recipe and make the bread by hand, but that was too much work.
The bread turned out awesome and really wasn't very sweet, but had the great taste of whole wheat bread. Yum, yum! We are excited to try it out with sandwiches later this week. So...if you are in need of a yummy bread recipe, this is it!
Sunday, September 21, 2008
Banana Bread--the really awesome kind :)
I was looking for a recipe that I could sub some "healthier" ingredients in for banana bread that would still taste moist and yummy and I think I found one. I made it today and it was quick, easy and very yummy!
Ingredients
1 cup sugar
2 eggs
1/2 cup margarine or butter (you can sub applesauce for this if you want--I didn't have any today, but I would try that next time)
1 1/2 t. vanilla
1/2 cup plain yogurt
3/4 cup white flour
3/4 cup whole wheat flour
1 t. baking soda
1/2 t. salt
1 cup mashed ripe bananas (about 2-3)
1/2 cup chocolate chips (optional) and/or your favorite kind of nut
Directions
Grease one a loaf pan, or use 3 mini loaf pans or use cupcake tins (I love making muffins instead of the banana loaves). This should make about 24 muffins. Cream margarine, sugar, eggs and vanilla. Add the dry ingredients and then mash up the banans, nuts, and yogurt and mix well. Add chocolate chips (if you're using them--I sometimes do, I sometimes don't) and then bake at 350 degrees for 1 hour. If you are making a smaller loaf--bake it for less time. My muffins today went for about 20-25 minutes.
This is a really awesome banana bread recipe and it's the favorite one I've made so far. I think the yogurt adds a great consistency and makes it really moist. I want to try to make it with applesauce instead of margarine. Yummers :)
Ingredients
1 cup sugar
2 eggs
1/2 cup margarine or butter (you can sub applesauce for this if you want--I didn't have any today, but I would try that next time)
1 1/2 t. vanilla
1/2 cup plain yogurt
3/4 cup white flour
3/4 cup whole wheat flour
1 t. baking soda
1/2 t. salt
1 cup mashed ripe bananas (about 2-3)
1/2 cup chocolate chips (optional) and/or your favorite kind of nut
Directions
Grease one a loaf pan, or use 3 mini loaf pans or use cupcake tins (I love making muffins instead of the banana loaves). This should make about 24 muffins. Cream margarine, sugar, eggs and vanilla. Add the dry ingredients and then mash up the banans, nuts, and yogurt and mix well. Add chocolate chips (if you're using them--I sometimes do, I sometimes don't) and then bake at 350 degrees for 1 hour. If you are making a smaller loaf--bake it for less time. My muffins today went for about 20-25 minutes.
This is a really awesome banana bread recipe and it's the favorite one I've made so far. I think the yogurt adds a great consistency and makes it really moist. I want to try to make it with applesauce instead of margarine. Yummers :)
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