Category Archives: Bread

Banana Bread and Chocolate Spread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread, Sauces and Frostings and tagged with ,

Summer is here! Not sure I’m quite ready for the heat but I am thrilled that the prospect of snow has dropped to near zero. I recently developed IT band syndrome which put my training on a hiatus. On the one hand, it was kind of terrible, but on the other hand, it was a great excuse to get new running shoes. Because you definitely need a reason for new running shoes. (False. You don’t.) I have since started running again, carefully, so hopefully my half marathon on Saturday doesn’t kill me. I’m heading home to Alaska to run the Skagway Half Marathon, and then skipping back to Juneau for the following week. Hopefully the weather cooperates.

In any case, I’ve been consoling myself with copious amounts of baking. The usual cookies, as well as new ice cream flavors, and a birthday cake for M.

Birthday Cake

Delicious.

I also reverted to an old favorite: banana bread.

Banana Bread {{Baking Bytes}}

Growing up in Alaska the bananas arrive chartreuse in color and sprint past yellow before surrendering to the brown of overly ripe fruit. Maybe you are one of those people who likes the brown ones, or the spotty bananas, but my neon supply has resulted in a preference for yellow with the barest hint of green remaining. Of course this means they move rather quickly past what I call their “edible phase”, and if M isn’t around to eat them I just wait for the inevitable browning that makes for the best bread.

Banana Bread {{Baking Bytes}}

This is a very classic recipe pulled from the Gold Medal flour bags I used to buy. It is not overly moist, slices beautifully, and always turns out perfectly. I opt to use Crisco in lieu of butter, partly because that’s what I’ve always done and partly because you don’t have to wait for Crisco to soften. One of these days I’ll try it with butter just for comparison. Or you can try it and let me know what you think.

This bread is best wrapped tightly in plastic wrap and left on the counter overnight before slicing. It will be substantially dryer if you cut it ahead of time, so do your best to wait awhile. It also freezes beautifully, if you want to make two loaves and save one for later.

Chocolate Spread {{Baking Bytes}}

I happened to be craving something sweet, but not too sweet, so I whipped up a quick chocolate spread to use with this loaf. It pairs beautifully and still leaves the rest of the loaf chocolate free to eat plain or with butter some other hour day. To be honest, I use far less in real life than you see in these pictures, but it looks prettier and yummier with a thick coating.  (If you use this much, or more, I promise I won’t tell.)

I don’t care for nuts in much of anything, but if that’s your thing I won’t judge you too harshly for adding them. Probably.

If you’re a chocolate banana fan, throw in some chocolate chips or make the easy chocolate spread below. It’s a great way to dress up a classic recipe while still sticking to its roots. I would probably use about a fourth cup of mini chocolate chips, but just fold some in until it looks like enough for you.

Banana Bread and Chocolate Spread {{Baking Bytes}}

Banana Bread

Adapted from Gold Medal
Makes one loaf

Ingredients

1 3/4 cups flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup mashed ripe banana (2-3 medium)
1/3 cup shortening or butter
2 Tbsp milk

2 eggs

1 cup walnuts, optional (I never add these)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with cooking spray. Set aside.
  2. Whisk together dry ingredients in a small bowl. Set aside.
  3. Using an electric mixer, beat bananas briefly until well mashed. Add shortening or butter and milk, and stir until combined.
  4. Add dry ingredients and stir (2 on a Kitchen Aide mixer) until incorporated, then on high (6) for two minutes.
  5. Add eggs and beat on medium (4) until blended and fluffy.
  6. Stir in nuts, if desired.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick comes out clean.
  8. Cool for ten minutes in the pan, then remove to a wire rack to cool completely.
  9. Wrap tightly in plastic wrap and/or a Ziploc bag, and leave on the counter overnight before slicing.
  10. Use a sharp knife to cut, and serve plain, with butter, or with the chocolate spread below.

Chocolate Spread {{Baking Bytes}}

Chocolate Spread

Makes about 3/4 cup

Ingredients

1/2 cup chocolate chips

1/4 cup half and half

Directions

  1. Place chocolate chips in a microwave safe bowl, and zap for one minute.
  2. Stir and repeat in 30-second intervals until chips are completely melted and smooth.
  3. Let cool for a few minutes, then slowly stir in the half and half until completely combined.
  4. Store in an airtight container, and keep in the fridge if you’re not going to use it right away. (Microwave for 10-15 seconds to make it spreadable if you don’t want to wait for it to warm up on the counter.)

[Slow Cooker] Hearty Stew & Honey Cornbread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Entrée, Quickbread, Side dishes, Slow Cooker and tagged with

[Welcome to 2014! Hope everyone had a lovely holiday season. I’m back from an amazing trip to Australia and looking forward to a brand new year of blogging. I haven’t had time to look through all my travel pictures yet as I just returned late Saturday night, but once I do I’ll be sure to share some with you guys, along with the some of my plans for 2014. In the mean time, enjoy an easy dinner recipe below.]

We now resume our regularly scheduled programming. I’m starting off the new year with an easy comfort food since I’m sure everyone is exhausted from all the holiday cooking and eating. (If you aren’t sugared out, I hope didn’t miss my almond roca post from two weeks ago.) This a hearty, no-frills stew is full of potatoes, peas, carrots and tender pieces of meat. Nothing fancy, just warm and filling. Other than dicing some veggies and browning the meat, you just throw it in a crock pot for a few hours and come back to a meal perfect for a cozy winter evening.

Hearty Stew & Honey Cornbread {Baking Bytes}

Need a side dish? Look no further than this honey cornbread. I love this recipe because not only is it super easy (and only requires two sizes of measuring cups), it is melt-in-your-mouth delicious with the slight sweetness of honey. It’s extra delicious spread with butter and drizzled with honey. Throw this recipe in the oven 30 minutes before you want to eat, and you have the perfect companion for your stew. A hard cider rounds out the meal (or Martinelli’s, for the kids.)

Both the stew and the cornbread make great leftovers, for about a week or a few days, respectively. Keep the stew in the fridge and cornbread in an airtight container on the counter. I like to reheat the cornbread for about 30 seconds in the microwave with some butter for extra moisture. I happily eat this stew for several days, and think you’ll enjoy it too. Find the recipes for both the stew and the cornbread below.

Hearty Stew & Honey Cornbread >> Baking Bytes

[Slow Cooker] Hearty Stew

Adapted from Better Homes & Gardens cookbook
Makes 2.5-3 quarts

Ingredients

1 lb meat of choice (I used deer)
2 Tbsp olive oil

2 (11.5 oz) cans V-8 juice
1 medium onion, diced
2 cloves garlic, minced
2 cubes beef bouillon
1/2 tsp dried basil1
1/2 tsp dried thyme
1/4 tsp black pepper
1 bay leaf

2-3 large potatoes2
4-6 medium carrots2

1 cup frozen peas

Directions

  1. Add oil to a skillet and brown meat over medium-high heat. Drain and add to slow cooker.
  2. Add V-8 juice, onion, garlic, bouillon, basil, thyme, pepper and bay leaf, stirring to combine.
  3. Cube potatoes and carrots into bite-size pieces, about 1″, and carefully add to slow cooker. Add as many potatoes and carrots as you like and will fit.
  4. Cook on low for 5 hours.
  5. Add peas and cook for an additional 30 minutes, until peas are warmed through.3
  6. Serve hot with a side of cornbread (recipe below.)

Notes

1 If you don’t have basil, you can substitute oregano.
2 I love potatoes and carrots, so I added a bunch. Start with the lesser amount and add more to taste. No need to peel them unless you really want to.
3 I like to add the peas when I put the cornbread in the oven.

Hearty Stew & Honey Cornbread >> Baking Bytes

Honey Cornbread

Gleefully borrowed from Tim
Makes one 8×8 or 9×9 pan

Ingredients

1 cup (140 g) flour
1 cup (140 g) yellow cornmeal
1/4 cup (50g) white sugar
1 Tbsp (10 g) baking powder

2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey

Directions

  1. Grease a 9×9″ or 8×8″ baking pan and preheat oven to 400 degrees Fahrenheit.
  2. Whisk together dry ingredients in a medium bowl; make a well in the center.
  3. In a small bowl, lightly beat eggs. Add remaining ingredients and whisk gently.
  4. Pour wet ingredients into the well and stir gently until just combined. Pour into prepared baking pan.
  5. Bake for 20-25 minutes for a 9×9 pan, or 25-30 minutes for an 8×8 pan. Cornbread should be nicely browned and a toothpick inserted into the center should come out clean.
  6. Let cool for a few minutes, then serve with butter and honey, if desired.

Whole Wheat Beer Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread

Unlike most college students, I don’t drink beer. Honestly, I think it’s pretty disgusting. I will try any beer someone puts in front of me, but so far they’ve all been on the scale from not great to completely repulsive. Someday, perhaps I’ll find one I like.

But until then, I do love things cooked with beer. Beer-battered halibut and beer pancakes are pretty delicious, but I don’t make them often (or really ever.) What I do pretty regularly make is beer bread. This particular recipe is excellent so I’ve never felt the need to try any others. The best part is the only ingredients you really need to measure are dry, so you don’t dirty any of your measuring cups and spoons. (If you’re like me and have less than one of each, this is really nice.)

I’ve made this with several different beers and while they’ve all been good, my hands-down favorite has been with a Honey Raspberry Ale by Spanish Peaks Brewing Co. I original bought it because I thought just maybe it would be a beer I like to drink. I didn’t. However it makes fabulous bread so no loss.

Plus the logo involves a dog. http://thetasteofbeer.blogspot.com/2008_12_01_archive.html

This bread (with any beer) goes great with stews or meatloaf, or just as a midday snack. Warmed and buttered, toasted with peanut butter, or just plain, it’s a delicious addition to any day. Plus it has half whole-wheat flour so that makes it healthy, right?

Whole Wheat Beer Bread

From Allrecipes

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

 Directions

  1. Preheat oven to 350°F and lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt and brown sugar.
  3. Pour in beer and stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
  4. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  5. Let cool briefly before slicing.

Spiced Pumpkin Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread and tagged with

Before I moved to Bozeman, I never really understood why people liked fall. September through November are typically the wettest months of the year in Juneau, even by Juneau’s standards. Constant drizzle, drippy leaves, and annual flooding are really the only things Juneauites have to look forward to, other than possibly freezing nights resulting in ridiculously icy roads.

However, going to college in Bozeman introduced me to the crisp air, crunchy leaves, and brilliant colors of the ideal fall day. I now understand the appeal of the season and all the baking flavors that come with it. The smell of something baking is just as much a part of fall, and if it fits the weather then so much the better.

So just in case you aren’t tired of pumpkin yet (as if that’s even possible), this bread is amazing. Moist, pumpkiny, the perfect amount of spices. I’ve baked it twice this month already and I’m sure a third is not far off. It’s so good I have a hard time not eating all three loaves in one day.

If you are baking at or around sea level ignore the red text as there’s no need to make any changes. But if you’re baking at 4500 feet (like I am), follow the red modifications I’ve made in the recipe.

Otherwise, this happens.

Spiced Pumpkin Bread

 Adapted from Allrecipes

Ingredients

3 1/2 cups all-purpose flour
3 cups sugar
2 scant tsp. baking soda
1 scant tsp. baking powder
2 tsp. salt
2 tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground cloves

4 eggs
1 (15 ounce) can pumpkin puree
3/4 cup vegetable oil
2/3 cup water

Directions

  1. Preheat oven to 350°F for 50-60 (375°F) and grease three  8”x4”x2” loaf pans.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center.
  3. In another bowl, combine the eggs, pumpkin, oil and water; mix well.
  4. Stir into dry ingredients (I find a rubber scraper is easiest) just until moistened.
  5. Divide evenly into greased loaf pans.
  6. Bake for 50-60 (40-45) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Note: I find it easiest to use the disposable loaf pans (don’t have to worry about getting them back from people) and place all three on a baking sheet. You know your oven best, but I’ve never had to rotate them during baking.