Banana Bread: yields 2 loafs
1 cup sugar
8 T. unsalted butter
2 ea. large eggs
3 ea. ripe banana, peeled, mashed
1 T. milk
1 tsp. ground cinnamon
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1. Preheat oven 325, grease 2 each 9 X 5 X 3 pan
2. Cream sugar, butter, in a mixing bowl3 minutes medium speed
3. add eggs 1 at a time, 20 seconds apart
4. add, milk, bananas
5. mix all dry ingredients together,
6. combine dry ingredients with the result of steps 4 - 2, don't over
mix, only combine until all ingredients are incorporated.
7. fill greased pan 2/3's up the side.
8. bake at 325 for 60 to 80 minutes. Or until a toothpick entered into
the center comes out clean.
Variations: use the banana bread to make french toast, slice 3/4 in.
thick slices
Cinnamon Bread:
1 cup millk
2 each whole eggs
1/3 cup butter
1 tsp salt
1/2 cup sugar
2.5 tsp. dry active yeast
4.5 cups flour
1. mix milk, eggs, sugar yeast let stand 15 minutes.
2. combine flour and salt
3. with dough hook mix flour mixture with step one
4. place on floured surface, kneed for 5 minutes
5. The mixture will be slightly grainy, form into a ball. Cover with
clean towel.
6. Let rise 1 hour, or until doubled.
7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle.
1 cup brown sugar, 2.5 T. ground cinnamon, 1/3 cup
melted butter
8. brush rolled out dough with melted butter, evenly spread brown
sugar over buttered surface, sprinkle with ground
cinnamon.
9. roll up long side into a log like roll
10. place 8 in log into 9 X 5 pan, cover let proof until doubled in size
11. Bake at 375 for 17 - 28 minutes or until golden brown, and center
returns dry pick.
Variations: make cinamon french toast out of bread
Cinnamon Rolls: yields 12 each
1 cup millk
2 each whole eggs
1/3 cup butter
1 tsp salt
1/2 cup sugar
2.5 tsp. dry active yeast
4.5 cups flour
1. mix milk, eggs, sugar yeast let stand 15 minutes.
2. combine flour and salt
3. with dough hook mix flour mixture with step one
4. place on floured surface, kneed for 5 minutes
5. The mixture will be slightly grainy, form into a ball. Cover with
clean towel.
6. Let rise 1 hour, or until doubled.
7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle.
1 cup brown sugar, 2.5 T. ground cinnamon, 1/3 cup
melted butter
8. brush rolled out dough with melted butter, evenly spread brown
sugar over buttered surface, sprinkle with ground
cinnamon.
9. roll up long side into a log like roll
10. cut into 1/2 to 1 in coins. place in greased 9 X 10 in. pan.
11. cover and proof to doubled in size
12. Bake at 375 for 8 - 15 minutes or until golden brown.
Doughnuts, sweet potato: yields 15 donuts
2 eggs
1.5 cups ricotta cheese
2 cups sweet potato, cooked,peeled, mashed,
3.5 cups all purpose flour
1/2 cup milk
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon
1. blend eggs, ricotta, sugar, 2 min.
2. fold in sweet potato
3. combine remaining dry ingredients
4. fold dry ingredients with, results of step 1 and 2
5. kneed the mixture on counter top for 5 minutes.
6. roll out to 1/2 in. thickness
7. with a 3" diameter firm plastic cup, or die cut doughnuts
8. fry in 375 degree oil for 3 minutes, then turn and cook for another
3 minutes.
Suggestions: Coat with vanilla icing or, cream cheese frosting
Bread, foccaccia:
2 lbs. of bread dough, rested 1 hour
1 cup EVOO
1. brush deep rimmed cookie sheet with oil
2. place dough on floured surface and stretch dough, or roll out with
pin to place on pan.
3. place dough on pan, stretch dough out evenly and press into
the corners of the pan.
4. cover with clean cloth, let double in size
5. poke fingers across surface letting air out of the dough, cover let
rise until doubled.
6. poke fingers across surface gently, to leave impressions.
Toppings:
Thin slices of red potato and sauted onions.
Chopped kalamata olive, and rosemary
grated asiago cheese and tomato slices
sauteed red pepper, and goat cheese with capers
7. bake at 375 for 13 - 18 minutes
Hot Dog Rolls: yields 12 rolls
30 oz. of bread dough (exchange 1 cup milk with 1 cup of
water in bread recipe) let rest 1 hour
1. cut dough into 12 units, roll into smooth balls. cover let rise 1 hour,
or until doubled.
2. roll into even 5 in. log on floured surface, do this with all 12
3. lay in a 9 X 12 in greased pan, leave 1/2 in. between logs.
4. cover let double in size.
5. bake at 400 for 11 - 13 minutes
Pancakes: yields 8 X 4 in.
1.5 cups all purpose flour
3.5 tsp baking powder
1 tsp. salt
1 T. sugar
1.25 cups milk
1 whole egg
3 T. melted butter or veg. oil
1. in a bowl combine, flour, sugar, salt, baking powder. stir to blend.
2. blend egg, milk, butter or oil
3. in a 10 in. skillet sprayed with pan release or a tsp of veg. oil, heat
4. drop 2 oz. of batter onto hot oil.
5. cook to golden brown, flip, repeat the process
6. serve with syrup, butter, whipped cream
Variations: drop blueberries into the batter after you drop the batter.
Pizza Dough, Pizza:
20 oz. ball of bread dough
1. place dough ball on floured surface
2. go around the edge, and press a ridge around the outside
3. as pictured in the center above, press your hand into the center
and press outwardly in an even circular motion
4. once you have reached about 8 in. across place the dough on the
back side of your hands, then working from the center out
work your way around the dough.(roll out with a rolling
pin if you dont feel comfortable)
5. place dough on oiled pizza pan, 16 in.
6. to par bake crust: brush with watery pizza sauce, 4 parts water to 1
part tomato.
7. bake at 400 degrees
Pizza dough, calzones:
20 oz. pizza dough
10 oz. italian coldcuts
3 oz. provolone cheese
1/2 cup sauted bell peppers
1 tomato, cut into slices
1 oz. italian dressing
4 oz. egg wash (beaten egg, with milk)
1. split dough into two even balls.
2. follow the instructions for pizza, to stretch out the dough
3. stack coldcuts and cheese, slice into 1/2 in. ribbons.
4. in a bowl, toss coldcuts and cheese with italian dressing.
5. on stretched out dough place cold cut mixture in center of one 1/2
of the circle.
6. place 3 tomato slices on coldcuts
7. fold 1/2 that has nothing onto the 1/2 with coldcuts.
8. brush edges with egg wash, pinch edges closed tight
9. brush closed surface with egg wash
10. bake at 350 degrees for 20 - 30 minutes or until golden
Bread, white: yield 3 lbs of dough
1/2 cup water about 100 degrees
3 tsp. dry active yeast
1 tsp. salt
1 tsp. honey, or sugar
4 T. oil, EVOO
4 cups bread flour
1. combine water, yeast and honey or sugar in mixing bowl, let sit for
15 minutes.
2. combine flour & salt.
3. add dry ingredients to mixing bowl.
4. On low speed, mix 1.5 cups water. If more water is needed add.
5. mix until dough comes off the sides of the bowl. Should be clean,
and wrapped around the dough hook, not sticky or tacky.
If tacky gradually add small amounts of flour to mixture.
6. place on floured surface, kneed for 5 - 7 minutes
See steps below for procedure to complete bread
Variations: replace 1 cup of water with 1 cup of milk
7 Steps for making a yeast dough
Conditions for proofing dough. The warmest part of the kitchen, usually near a warm
stove. Ideal conditions are 75 - 100 degrees, with 80% humidity. If conditions aren't the
ideal it can stunt the rising.
1.Mixing dough - Stages of mixing dough
A. Cleanup – moderate speed, rough texture, is coming together
B. Pickup – blended ingredients, on low until just combined
C. Development – gluten elasticity begins to develop, medium speed
D. Final Development – dough comes off bowl clean, smooth
E. Knead dough – remove dough from bowl onto lightly floured surface,
stretch and fold into the center of the dough each corner pushing
into the center, continue for 5 minutes. This should yield a
“window” that you can see light through, this shows proper gluten
development. You should have a smooth finish for the start of your
bulk fermentation process.
2. Bulk fermentation – used when adding yeast directly into recipe, allow to rest for 1 hour
or doubled in size, covered, then uncover and punch dough and release gases,
turn onto lightly floured surface.
3. Pre shape dough – cut to size using a dough divider of the product you are making, if
you are making dinner rolls at 1oz. now you will cut them, a 16 oz. loaf of
bread, shape, cover and letrise, keep organized so you know what order to work
with your products.
4. Table Rest – gives the dough a chance to regroup fter the cutting and shaping process.
Keep covered about 60 minutes, roll over.
5. Shape – now you want to get the product to its final shape, place on/in baking vessel, if
you will be using a wash, such as egg, water, milk or cream, butter or oil now is
the time to do it. If the dough requires scoring or marking now would be the
time to do this. Final fermentation – keep covered during this process to
prevent a skin from forming, should be about 60 minutes or until completely
doubled for smaller rolls, and 80 – 90% doubled if a large loaf. A large loaf will
rise more in the oven (oven spring) because of longer cooking time where as a
smaller roll will cook rapidly, not allowing further rise.
6. Final fermentation – keep covered during this process to prevent a skin from
forming, should be about 60 minutes or until completely doubled for smaller
rolls, and 80 – 90% doubled if a large loaf. A large loaf will rise more in the
oven because of longer cooking time where as a smaller roll will cook rapidly,
not allowing further rise.
7. Bake - lean doughs are baked at high heats of 400 - 450, while rich doughs are baked at
lower temperatures of 350 - 375. Breads are best cooled on wire racks, which
prevents moisture from condensing on crust.
Note: rich doughs are ones that have higher fat, sugars, eggs. Caramelization occurs at
lower temperatures. Ex. Brioche, cinnamon rolls. Lean doughs caramelize at
higher temperatures, French bread, Italian bread.