The Dumpling Diary

Dis cooking so you cooking too.

“Acorns were good, till bread was found.” February 11, 2010

Filed under: Uncategorized — Meg @ 5:27 pm

Oh, Sir Francis Bacon.
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If the title wasn’t obvious, this post involves bread. I’m on a bread frenzy this year, as many of you may know. So, here are some recipes for both a yeast bread, and a quick bread. The first one is a banana bread recipe, which is good for using up a surplus of the ubiquitous Freezer Banana. It also has chocolate chips, so, yeah, revel in that. I’ve made it with blueberries in place of the chips. The other recipe is a oatmeal/oatbran/whole wheat yeast bread. It’s hearty and easy, and good. Healthy too, I imagine. So, here you go.
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.Quint Banana Bread (see what I did there? heh. )
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1/4 cup butter
3/4 cup sugar or brown sugar
5 bananas, mashed with a fork
2 eggs
pinch salt
1 tsp baking soda
2 cups flour (you can do half whole wheat if you’d like)
3/4 – 1 cup semisweet chocolate chips
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Preheat oven to 350 (325 convection oven). In a large mixing bowl, cream butter and sugar. Mix in bananas, then eggs. Stir well. Stir in salt and baking soda, then add flour and chocolate chips. Stir until just combined, and place in a prepared loaf pan (standard size). Bake for about 65-75 minutes, or till bread tests done with a toothpick.
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Whole Wheat Oat Bread

1 cup lukewarm water
1 1/4 tsp white sugar
2 Tbsp dry active yeast

Make the sponge, folks. If you’ve been reading and hopefully baking/cooking, you’ll know the method. If you don’t, just get some warm/hot water (not enough to burn you if you run it on your wrists, but fairly warm), and in a bowl, pour it over the sugar and yeast. Give it a very quick stir, and let it sit for about ten minutes or so. This is just proofing the yeast, I like to do it every time, it’s reassuring.

Now, stir in:

1/3 cup white sugar
1/2 cup oil (canola, whatevs)
2 cups lukewarm water
2.5 tsp salt

Mix well, and add (roughly a cup at a time, as you mix):

1.5 cups oatmeal
1.5 cups oat bran
3 cups whole wheat flour
3 cups all-purpose white flour

If you’re using a stand mixer with a dough hook, use the paddle up until the last 3-4 cups, then switch to the dough hook. Let it run for about 5 minutes after everything is mixed in, and proceed as usual. If you’re being hardcore about it, and hand kneading, turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until dough is smooth and elastic. From here, whichever method you are using, shape dough into a ball, oil it with about 1 tsp oil, and put it in a large (large!) bowl, which should also be oiled well. Cover with plastic wrap or a damp tea towel, and place in a warm spot to rise. Depending on where you do this, it will take longer, but once the bread is doubled (or even tripled, if you care to), punch it down.
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Let it rise for ten more minutes, then cut into two sections. Tuck ends under and place in two loaf pans. Let rise until doubled or tripled (bread size!), and bake at 400 degrees for about 25 minutes. You may have to cover it with foil during the last ten minutes or so, depending on your oven, to prevent burning. Bread should sound hollow when tapped. Also – (I did this) Feel free to enhance the outer appearance of the bread with egg wash and rolled oats.
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Megohm, over and out!
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