Double Chocolate Banana Bread

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan  or muffin tins with cooking spray. 

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

 3. Spoon batter into pan. Bake 60-70 minutes for loaf or 20 minutes for muffins until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Feather-Light Raised Waffles

If you have never tried overnight yeast waffles you are missing out.  They are fan-flipping-tastic!  Try them.  Try them now.  Especially with some frozen strawberry jam and whipped cream.  Oh yum!


Ingredients:

• 1 T. active dry yeast
• 1/2 c. warm water
• 2 c. milk
• 1 t. sugar
• 2 c. flour
• 1 t. salt
• 1/2 c. oil
• 1/4 t. baking soda
• 2 eggs

Directions:

1. In a large (batter will rise a lot) mixing bowl, sprinkle yeast over warm water and let stand for 5 minutes.
2. Add the milk, sugar, flour and beat until smooth.
3. Cover the bowl with plastic wrap and let the mixture stand overnight or for a few hours.
4. The next morning or whenever you want to cook the waffles, add the beaten eggs, the oil, the salt, and the baking soda (mixed with a bit of water).  Mix till smooth.

5 Minute Artisan Bread

 Ingredients:

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
• 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
• 6 1/2 cups unsifted unbleached all-purpose flour

Directions: 

1. Loosely cover and let rise on counter for 2 hours.
2. Place in the fridge overnight.
3. Pull off a small cantaloupe size piece of dough and shape into ball.  The dough will be very wet and sticky so sprinkle liberally with flour to handle. 
4. Let rest for 40 minutes.
5. Bake at 450 degrees for 25-30 minutes.  

 Go to this website for more detailed directions:  Artisan Bread in 5 minutes a day basics.

I now use this dough for pizza crust, it makes the best homemade crust I have tried so far.  I either spread out with my hands using flour as needed or use a small rolling pin and spread it out on parchment paper.  Top with desired toppings and use an upside down baking sheet to transfer pizza to preheated pan in oven.  Bake at 500 degrees for about 10-15 minutes.

Quick Whole Wheat Pizza Crust

QUICK WHOLE WHEAT PIZZA CRUST

Georgia

 

2 cups whole wheat flour

1 package active dry yeast/instant yeast

¾ tsp. salt

1 cup hot tap water (120-125 degrees)

1 Tbsp. vegetable oil (canola or olive oil work well too)

1 Tbsp. honey or granulated sugar

1 Tbsp. gluten (optional)

 

To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.

 

In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.

 

Place dough in greased jelly roll pan or 12-14 inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.

 

Some people prefer to “pre-bake” the crust for about 3 minutes before adding the toppings. Crust will be “crispier” than if not pre-baked.

 

Add pizza sauce of your choice and your favorite pizza toppings; bake at 425 for 15-20 minutes or until crust is golden brown and toppings are done.

Artisan Bread in a Dutch Oven

ARTISAN BREAD IN A DUTCH OVEN

Page

6 c flour
1/2 t yeast
2 1/2 t salt
2 2/3 c cool water

Mix all the ingredients together. Dough will be sticky. Cover bowl with plastic wrap. Let sit for 12-18 hours. (I like about 12 hours. Wait longer for a sourdough flavor.) Using flour on your hands and work surface, turn the dough out and fold it over itself a couple of times. Flour a dishtowel generously (not terrycloth) and place dough on it, seamside down. Cover with another floured dishtowel. Let sit for 2 hours. After about 1 1/2 hours preheat oven to 425 degrees. Place a seasoned dutch oven with lid inside the oven. After about 1/2 hour carefully remove dutch oven from oven. Using towels to lift the dough, flip it into the hot dutch oven. Put lid on and bake in the oven for 40 minutes, remove lid and bake for another 10-15 minutes. Remove bread from dutch oven and cool on a rack. Wait until mostly cool to slice. Yummy! I love to serve this with soup.

Quick & Easy Garlic-Parmesan Rolls

QUICK & EASY GARLIC-PARMESAN ROLLS

Whit
Recipe by Our Best Bites

 

These are so yummy!  You can use more than 20 rolls, just make sure they each get a good coating of the buttery/cheesy/garlicy mixture!  Also, they work with the Rhodes speed rising method (which is the only method I ever use)

 

1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don’t count on people being able to stop after 1 roll…

Whit again- they taste good the next day too, if there are any left