bread

Danny-Bananybread

bread, dessert

ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
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  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
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  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
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  4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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  5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Totally taken from https://sallysbakingaddiction.com/best-banana-bread-recipe/

Easy Tacos

bread, dinner, mexican

ingredients

  • 1 can refried beans (heat over stove; remove from heat, mix in 1/3 cup yogurt/sour cream)
  • 1 lb ground beef with taco seasoning (https://www.howsweeteats.com/2019/01/ground-beef-tacos/) <– taco seasoning
  • tomato, onion, cilantro for me
  • mexican rice (still looking for a good recipe)

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
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  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
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  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
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  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
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  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
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  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Hamburger/Hot Dog Buns

bread

ingredients

  • 1 1/3 cups water
  • 2 tablespoons shortening
  • 2 1/2 to 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons non-fat milk powder
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons yeast
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  • 1 egg white (whisked with 1 tablespoon of water)
  • optional: 2 tablespoons sesame seeds (or poppy seeds)

instructions

  1. Add liquid then dry ingredients (and finally yeast) to the bread machine (except the egg white and seeds).
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  2. Run using the Dough Cycle setting of bread machine.
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  3. When the dough cycle finishes, turn the dough out onto a floured board and punch it down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking to your hands or the surface.
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  4. Cover the dough with a clean dishcloth and let rest for about 30 minutes in a draft-free place.
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  5. Lightly grease a large baking sheet; sprinkle with cornmeal. Alternatively, line the baking sheet with parchment paper and sprinkle with cornmeal. 
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  6. Press the dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle. Alternatively, shape each wedge into long, narrow shapes for a hot dog or sausage buns, or cut each wedge in half and shape into smaller buns for sliders or party sandwiches.
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  7. Arrange the dough pieces on the baking sheet and let rest for about 20 minutes. 
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  8. Brush the buns lightly with the egg wash (egg and water mixture). If desired, sprinkle with sesame seeds poppy seeds.
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  9. Heat the oven to 375 F (190 C/Gas 5).
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  10. Bake the buns for about 18 minutes, or until the buns are nicely browned.

From https://www.thespruceeats.com/bread-machine-hamburger-hot-dog-buns-3051749

French Bread

bread

ingredients

  • 1 1/2 cup water
  • 1 tablespoon vegetable oil (or olive oil)
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons dry milk
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 2 teaspoons active dry yeast
    –
  • 1 egg white whisked with 1 tablespoon cold water

instructions

  1. Add liquid then dry ingredients (and finally yeast) to the bread machine (except the egg white).
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  2. Use the French Bread setting of your machine, but remove the dough before the baking cycle begins.
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  3. Spray or lightly oil a large cookie sheet; sprinkle with cornmeal.
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  4. To form loaves: Transfer dough (it will be soft) to a lightly floured board. Sprinkle with a little flour; cut dough into 2 portions. Roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed). Starting at long end, roll up; pinch seams well. Repeat with next roll.
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  5. Place loaves on prepared cookie sheet; cover with clean dish towel and let rise another hour.
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  6. Preheat oven to 400 F. Place a pie plate on the lower rack of the oven; add about 1 inch of boiling water to the pie plate.
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  7. Bake bread for 15 minutes; lower heat to 350 F. Bake for another 25 minutes.
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  8. About 5 minutes before loaves are done, brush with the egg white and water mixture.

From https://www.thespruceeats.com/bread-machine-crusty-french-bread-3051757

Brioche (in process)

bread

I’m making this recipe https://letthebakingbegin.com/basic-brioche-bread-recipe/

I used 4tbsp sugar (use a lot less next time, it’s too sweet), and milk instead of water. I also used the amount of flour she suggested, by scooping the flour right into the cups (more dense then). It doesn’t really say how to bake this in the machine so I’m just trying the French setting, 2lb, medium and hoping for the best. I’ll add the butter and salt when the machine beeps and report back and see how this went.

On the French setting, the machine will not beep at 10 minutes left in kneading, so simply wait until the machine timer reads 3:15 (signaling that there is about 10 minutes left of kneading time) and slowly add in the butter.

It came out but next time I would cook it on darkness/crust setting “light” rather medium as I think the crust came out a little too dark on medium

Another recipe to try if this doesn’t work out is the WP version https://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-bread-machine-brioche/2012/06/27/gJQAul5k6V_blog.html

Honey Whole-Wheat Bread

bread

ingredients

  • 1 ½ cups water, warm (not too hot or it will kill the yeast)
  • ¼ cup honey
  • 2 tablespoons olive oil, or melted butter
  • 4 ¼ cups whole wheat flour
  • ½ teaspoon salt
  • 2 ¼ teaspoons yeast

instructions

  1. Pour wet ingredients (water, honey, olive oil) into the bread machine pan.
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  2. Pour the dry ingredients (salt, flour) over the wet ingredients.
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  3. Make a well and place the yeast in the well.
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  4. Select the whole wheat option on bread machine and press start

From: https://www.100daysofrealfood.com/recipe-honey-whole-wheat-sandwich-bread-for-bread-machine/