I used a bread recipe from tasty kitchen and a banana muffin recipe from cooks.com. tasty kitchen didn't have a banana recipe i wanted to try...i only had two bananas and all the recipes called for more.
While i was baking the bread i took the bananas out of the freezer so they could thaw.
- 4 cups Warm Water
- 8 Tablespoons Sugar
- 4 Tablespoons Yeast
- 4 Tablespoons Vegetable Oil
- 4 teaspoons Salt
- 7 cups Flour
Makes 4 large loaves or 20 mini loaves. I only had 3 loaf pans, so i used a 9x9 pan for the last loaf - its a little spread out, looks fine tho!
Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water. Let sugar/yeast mixture rest until doubled in size.
Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt.
Add flour 2-3 cups at a time. Knead (a gentle massage) to make a soft, not sticky dough. *Tip: You’re done kneading if when you touch it, the bread doesn’t stick to your finger. If it sticks to your finger, add more flour.
Sometimes you’ll use up to 9 cups of flour so don’t be nervous if you use more than 7. It just depends on the day, how much flour I use.
(If you’re making this is a Bosch or KitchenAide mix on level 2 speed with the bread hook for about 6 minutes).
Cut the dough into four equal pieces. Set on greased counter top, cover with towel, and let stand for 15 minutes.
Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out). Massage each piece as you form into loaves and place in greased loaf pans.
Allow to raise until doubled in size. Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top. Rub butter on top while it’s warm.
To store, wrap in plastic wrap and place in a zip-top freezer bag. Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.it makes your house smell WONDERFUL!!!!!!!!
i let them cool in their pans, then transferred them to paper towel after done with the muffins.
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup melted butter
2 cups firmly packed brown sugar
2 large eggs
2 large extra ripe bananas (peeled and mashed)
1 teaspoon vanilla
1/2 cup walnuts or pecans, chopped
In a separate bowl, mix the butter and brown sugar. Stir in the eggs, then add the bananas. Stir in the vanilla.
Combine the liquid mixture with the dry ingredients, stirring together only until all ingredients are moistened.
Stir in chopped nuts. Transfer the batter into greased muffin cups, filling 2/3 full.
Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in a center comes out clean.
Makes 18 muffins.
It made 12 muffins for me (all i have....only 2 6-welled pans). I also put a cinnamon/sugar mix on top. 25 minutes was a tad bit too long, i'll do less time next time i make muffins. I also didn't use nuts, considering the only nuts i have in the house (food wise...) are sliced almonds. I didn't think they'd work as well.
I also now have two laptops, so i use the dell for daily use and i use the toshiba (netbook, so its smaller) in the kitchen...i set it on the window (its a bar, open space between the kitchen and the living room) and theres a plug nearby if needed (lets say i didn't charge the netbook overnight and its dying by the time i want to cook. i'll plug it in and then go from there). Its small enough and out of the way up on the bar so i don't get it dirty (flour and sugar and spray non-stick o my! i make good messes in the kitchen...i do clean *most* of them up...)
Speaking of messes, does anyone know how to clean burnt stuff (pumpkin pie filling from the pie made the otherday (libbys recipe)) off a cookie sheet? next time i'll put tin foil down, but i need to get it off...i'm currently attempting baking soda and water (again...put on top, soaking). it worked a bit last time. grrr