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Banana Banana Bread

4 Mar

My husband is watching our crazy boy tonight so I can actually get my blog post done. The funny thing is, as soon as Wesley holds Lucian he’s out for a nap. I could walk that child around the house for hours and he would still be wide awake. Lucian thinks I’m his personal jungle gym.

This week I made banana bread since my mom insisted on shipping her old, black bananas home with me last Sunday. This recipe was made with just brown sugar and not granulated sugar. By the sounds of my husband, it was definitely a hit. Let’s get to the delicious recipe!

Banana Banana Bread
Adapted from For the Love of Cooking

1/2 cup of butter, softened
3/4 c. of brown sugar
2 eggs
4 overripe bananas, mashed
1 t. vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, beat the butter and sugar until creamy. Add the bananas, eggs, and vanilla and beat until completely combined.

In a medium bowl, sift flour, baking soda, cinnamon, salt, and nutmeg. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan. Bake for 1 hour and let cool in the pan for ten minutes. Turn out onto a wire cooling rack.

Just to keep everyone up to date, I have lost twenty pounds. I have lost all my baby weight and then some. I have to admit my weight had gotten out of control. REALLY out of control. I set the goal of another forty pounds by my son’s birthday. Cheer me on!


Bread anyone?

11 Feb

I love warm, fresh bread. Spread a little butter on it and I’m in heaven. The aroma just fills the house. I love everything about baking bread.

This bread I made was just simple white bread. It’s literally named “Simple White Bread.” It’s very dense and not as sweet as I would like but it sure was great for a delicious grilled cheese. Let’s get to the recipe! It’s from the Taste of Home cookbook.

Simple White Bread

2 packages active dry yeast
2 1/2 c. warm water (110 to 115 degrees)
1/2 c. nonfat dry milk powder
1/2 c. vegetable oil
2 T. sugar
1 T. salt
8 1/2 to 9 c. all-purpose flour
1 T. butter, melted

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the milk powder, oil, sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 375 degrees for 35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with Butter.

Now that I got the important stuff out of the way, I wanted to say I have lost two more pounds. That is a total of 12 pounds. It may help that every time I try to eat, my little muffin man decides he needs a bite and then another. Before I know it, my food is cold. Yuck!