Archive for the ‘Bread’ Category

Banana Bread

May 10, 2015

Submitted by Marcia

3/4 C Sugar
3/4 C Vegetable oil
2 tsp Vanilla
2 T Ground Flax
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Mashed bananas (3 large)
2 Eggs
2 C Flour
1/2 C Chopped Walnuts
1/2 tsp Baking powder

Heat oven to 325 degrees. Grease 9x5x3 loaf pan.  Mix together sugar, bananas oil, eggs, and vanilla in large bowl. Stir in remaining ingredients. Pour into pan and bake for 60-70 minutes, or until wooden pick inserted in center of bread comes out clean.  Let cool for 10 min then remove from pan. Cool completely.

Makes 1 loaf

Pumpkin Chocolate Chip Loaf

November 19, 2012

Submitted by Sandy
From the Purple Sage and other Pleasures

3 C flour
3 C sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp salt
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
1 C oil
4 eggs
2/3 C water
2 C canned pumpkin
1 12-oz pkg chocolate chips

Mix together all ingredients except pumpkin and chocolate chips. Blend well. Add pumpkin to mixture and then fold in chocolate chips.  Divide mixture between 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 325 degrees fro 1 hour, 15 minutes.

Sweet Vanilla Challah

March 9, 2010

From the Bread Bible by Beth Hensperger
Submitted by Lori


1 tablespoon yeast (instant or active dry)
1/2 cup sugar
1 tablespoon salt
6 1/2 to 7 cups of flour
1 3/4 cups hot water (120 F)
4 large eggs at room temperature, lightly beaten
1/2 cup vegetable oil
1 1/2 tablespoons vanilla extract

The glaze ingredients include:

1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sugar


  1. Combine the yeast, sugar, salt and 2 cups of the flour; mix by hand or by mixer.
  2. Add the hot water, eggs, oil, and vanilla.  Beat hard until smooth.  Add the remaining flour, 1/2 cup at a time.  Continue beating until the dough is too stiff to stir.
  3. Turn out on a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes.  The dough needs to be slightly firm for free-form loaves.
  4. Place the dough in a greased deep container.  Turn the dough once to coat the top and cover with plastic wrap.  Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours.
  5. Grease or parchment-line 1 or 2 baking sheets.  [Lori: I placed each bread on its own parchment, on one large baking sheet. That way I could adjust/move the loaves if they started to stick together.]
  6. Gently deflate the dough.  Turn the dough onto a lightly-floured surface.  Divide the dough in 2 equal portions.  Roll each portion out into a smooth, thick strip about 30 inches long, with one end 2-3 inches wider than the other.  (Picture a shorter, thicker billiard cue stick.)  [Note from Lori:  I had some trouble here – my coil expanded and toppled.  After several trials, I made a shorter, fatter rope and got more attractive results. ]   With the wide end on the work surface, lift the tapered end and wind the rest of the dough around the thick end 2 or 3 times, forming a compact coil. Pinch the thin end to the body of the coil and tuck it under.  Place the coils, with the swirl pattern facing up, on the baking sheet(s).  Cover loosely with plastic wrap and allow to rise until nearly doubled in bulk, about 30-40 minutes.  Because of the eggs, this loaf does not need to double completely; it will rise enough in the oven.
  7. Twenty minutes before baking, preheat the oven to 350F.  To make the vanilla egg glaze, whisk together the egg yolk, vanilla and sugar in a small bowl.  Beat until well blended.  Gently brush the dough surfaces with a thick layer of the glaze.
  8. Place the baking sheet(s) on a rack in the center of the oven and bake 40-45 minutes, or until a deep, golden brown and the loaves sound hollow when tapped with your finger.  [Lori: My oven runs a little hotter – I started watching around 30 minutes.  By 40 minutes the bottom burned.]  Carefully lift the turbans off the baking sheet(s) with a spatula and transfer to cooling racks.  Cool completely before slicing.

Cream Scones

January 20, 2010

Submitted by Sheila


2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 C cold unsalted butter, cut into small pieces
3/4 C plump currants (raisins are fine)
1 large egg
2/3 C heavy cream
About 1 tablespoon unsalted butter


Preheat oven to 375 degrees.  Mix flour, sugar, salt and baking powder together.  Cut the butter into the dry mix (with a pastry cutter, two knives or your hands) until it is crumbly and looks like fine meal.  Toss in the currants (or raisins).  Mix the egg and cream together, pour over the dry ingredients.  Stir with a fork just until a ball forms – don’t over do it.

Gently knead the dough until it comes together – about 8 times.  Turn onto a floured surface, divide in half and shape each half in a disc about 1/2 inch thick.  Cut each disc into 6 wedges.  Transfer the wedges to an ungreased cookie sheet using a spatula.

Bake for 20-22 mins until golden.  Transfer to a wire rack.   You can brush the tops with butter and sprinkle with sugar, but this last step is optional.

Banana Crumb Muffins

January 14, 2010

From Kreft
Adapted and submitted by Marcia
Photo courtesy of


1 1/2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 C white sugar
1 egg, lightly beaten
1/3 C butter, melted
1/3 C packed brown sugar
2 T all-purpose flour
1/4 tsp ground cinnamon
1 T butter


  1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups or line with muffin papers.
  2. in a large blow, mix together 1 1/2 C flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.