Posts tagged ‘bread’

August 28, 2011

Low-fat banana muffins


As requested (and so I won’t forget it again), here is the recipe for my low-fat, kid-friendly banana muffins. I find frozen over-ripe bananas work great, they puree up nicely when thawed. Enjoy!

4 very ripe bananas
1 cup whole-wheat (or all-purpose) flour
1/2 cup oats
1/2 cup white sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 egg
4 tbsp applesauce

1. Mash bananas in bowl
2. Add all other ingredients and mix well
3. Pour into greased muffin pans (about 1 to 1 1/2 tbsps batter per regular-size muffin) -or into 2 greased loaf pans, evenly

4-muffins. Bake at 350 degrees for 15-17 mins or until toothpick inserted into center of a muffin comes out clean. Makes approx. 18-24 muffins (depending on size of bananas).

4-bread. Bake at 350 degrees for 50-60 mins or until toothpick inserted into center comes out clean.

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February 22, 2011

Garlic and tomato soup with crusty French bread


Wow, was this soup garlicy. The recipe said just to blanch the clove before putting them in the slow cooker, and next time I’m going to try roasting them. J and I could barely finish our own bowls.

The bread, on the other hand, was amazing. Crusty on the outside, soft and chewy in the middle. Here’s the recipe for that (I halved it):

I’ll post the soup recipe if I can get it fixed. Right now, wowza.

February 11, 2011

Root Veggie Soup & Rustic Bread



Last Saturday, the kids and I headed off to the CNY farmer’s market to get the ingredients for tonight’s dinner: lots of root vegetables.

KG and one of the farmers had a great time. I told her what to get, and she looked for it. He gave her little hints, nodding in the right direction, etc. When we left, she said, “That was really nice of him to help me find everything.”

I had selected this recipe b/c it calls for beets. The kids are served beets at school once a week, and they never eat them. So I wanted to show them how fun beets are.

The soup was pretty straightforward. Peel and chop veggies. Toss with olive oil, salt, pepper. Place it crock. Roast for 4 hours. Add veggie broth and puree.

Yes, I immersion blended a soup with beers in it! And the kitchen isn’t red! I’ve worked out a system: stand a cutting board behind the crock, use the lid as a shield, go at it.

The soup turned out like a red, more flavorful potato soup. I liked it…. W liked to throw it. KG liked the first half of her bowl. They both liked the bread, which I baked up yesterday to go with the soup.

February 3, 2011

Anadama bread


The kids & I were home yesterday due to Snowmaggedon 2011. What to do with two kids when you’re stuck inside all day? I turned to my old friend, the America’s Test Kitchen cookbook and paged to the “bread” section. I had one packet of yeast left from my weekend of bread making, and what better use for it than to show off  some fun food chemistry to the kiddies?

I let KG pick out what type of bread we were making. I think she picked this one b/c it’s fun to say: “Anadama!” According to folklore, the name came from a farmer saying “Anna, damn it” in response to getting served the same boring food over and over. LOL.

The kids loved watching the yeast bubble up in the water, and declared that the smell of the yeast was “yum.” KG was able to stir the cornmeal on the stove, add in the molasses (more stirring) and pour the measured ingredients into the stand mixer. She loved doing that, but got bored watching the machine knead. W thought the kneading was the best part 🙂 After the dough had risen, they helped me shape the loaf and put it into the pan for the 2nd rise.

I couldn’t find the exact recipe I used online, but this one is similar, except that ATK calls for milk & butter to cook the cornmeal in:

Plan to serve this both with dinner (slow cooker roasted pork & apples) tonight and to eat with my soup leftovers from earlier in the week.

More on Anadama bread on wikipedia:

Final review from kiddies: Nom!

January 31, 2011

Butternut squash soup and Challah bread




Tonight’s dinner. Was delicious. W enjoyed both soup and bread (especially dunking); KG only the bread. I’ll count that as a 75% success rate 🙂

Photos: dinner; challah bread; bread ready for 2nd rise.

January 29, 2011

What’s for breakfast?


Omelette, cinnamon almond bread, cantelope. Bread turned out great! KG asked if we could make it again… I think I will.

I used my pink KitchenAid Stand Mixer to both mix and knead the bread dough – easy peasy! Just popped off the mixing head and popped on the bread hook.

The recipe was for a 1lb loaf, which fit perfectly in one loaf pan. I could have mixed more in the mixer, probably doubled the recipe, but then would have had to figure out how to split the loaf after rolling it out to add the filling. I think 1lb worked perfectly, we have about half the loaf leftover!

January 29, 2011

Cinnamon Almond Bread


Ended up getting a recipe for Cinnamon Pecan Swirl bread from my friend CM. J is allergic to pecans, so I went with almonds, which I ground fairly fine so W could have some bread. Looks delish!

Side note: went to Wegmans to get the yeast & bread flour I needed. After looking everywhere in the baking aisle and not finding it, I asked the stock guy. He couldn’t find it either. Luckily, another customer was walking by, and she told us the yeast was in the dairy aisle, by the cream cheese. Um, insane stocking much?

January 28, 2011

Bread ideas?

I’ve got the afternoon off again today. Thinking about making bread for tomorrow, ideally something we could have for breakfast. I’m intrigued by slow cooker steamed bread, but also pondering yeast bread.

Our former next-door neighbour gave me a recipe for English muffins I haven’t tried yet.

Ideas? Thoughts? Any breads you love for breakfast?

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