Wednesday, November 16, 2016
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2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed) all purpose flour is ok to use too.. that's what I had
1 TB shortening--to grease loaf pans (I use non-stick cooking spray)
1 TB butter (to top bread)
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, cool for 5 minutes then rub the top with butter and remove onto a cooling rack.
Saturday, November 12, 2016
I never said I was the best photographer... and of course I chose the ugliest pancake for myself and the rest were eaten by the time I took a picture so excuse the photo above. But boy oh boy were these the best Banana Pancakes ever! I love the Peanut Butter maple syrup on them too and of course.... bacon on the side. The syrup kind of reminds me of those peanut butter rice krispie treats we love. I think I'll make these over the holidays for my company.... Yummo!!!
adapted from Once upon a chef
- 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small, over-ripe banana, peeled (the browner, the better)
- 1 cup plus 2 tablespoons low fat milk
- 2 large eggs
- 1/2 teaspoon Pure vanilla extract (or more.... LOVE vanilla)
- 3 tablespoons unsalted butter, melted
- For the Syrup
- 1 cup Maple Syrup
- 1/2 cup Peanut Butter
Make the syrup first. I am guessing at the amount I used.... I poured my maple syrup in a small saucepan. Heat until warm then add your peanut butter and whisk until smooth... you can add more syrup or more peanut butter according to you taste. Keep warm while you make the pancakes.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. (Or spray with non-stick cooking spray like I do)
Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Repeat with the remaining batter. Serve the pancakes while still hot with Peanut Butter maple syrup.
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