As of this moment my house is filling with the wonderful scent of baking banana bread. I found this recipe here
Banana Bread
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (Again, I used salted butter so I did not add this to my recipe)
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I used 3 large bananas, use what you have on hand, the more bananas the more bananay it will taste)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Yum, Baked Doughnuts!
I tried this recipe this morning, Alan just happened to show up in the Fire Truck right as I was taking them out of the oven, so they have the Garden City Fire Fighters stamp of approval!
Baked Doughnuts Recipe
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking.
1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
Topping
1/2 cup unsalted butter, melted1 1/2 cups sugar1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, and nutmeg - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles and the top of a pop bottle to cut out the centers. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
(I got this recipe here and made a few of my own modifications)
Baked Doughnuts Recipe
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking.
1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
Topping
1/2 cup unsalted butter, melted1 1/2 cups sugar1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, and nutmeg - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles and the top of a pop bottle to cut out the centers. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
(I got this recipe here and made a few of my own modifications)
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