Ingredients:
2 1/2 C. All purpose flour
1 t. Baking powder
3/4 t. Baking soda
1/2 t. Cinnamon
1 t. Lemon peel, grated
1 C. Sugar
1 C. Ripe bananas, mashed
1 T. Fresh ginger, grated
1/3 C. Margarine
1/2C. Buttermilk
Procedure:
Stir flour, baking powder, soda and cinnamon together until blended
In an another bowl beat butter and sugar until fluffy. Beat in eggs
one at a time. Beat in bananas, ginger & lemon peel
Stir in flour mixture
Spray loaf pan with cooking spray and pour in mixture
Bake in a preheated oven at 350°F for about 45 minutes
Test the ceneter of the loaf with a wooden toothpick. When done turn
over to a wire rack and allow to cool before slicing
Notes:
Don't over beat the batter, does not have to be smooth, a few lumps may remain
Test for doneness by sticking a toothpick or knife into bread, it
should come out clean and dry
Ingredients:
2 C. (unbleached) Flour
1 C. Coarse wholemeal flour
1 T. Bicarbonate of soda (bread soda)
1 t. Baking powder
1 to 2 C. Buttermilk
Procedure:
Mix well, to give a soft non-sticky dough. Do not knead. Mix only
enough to bring the dough together
Form into a ball and flatten slightly onto a floured baking sheet. It
is traditional to cut a cross on the top of the bread
Bake in a preheated 425°F oven, for 30 to 40 minutes, or until
done. To check for doneness turn the loaf over, tap the bottom it should
sound hollow
Notes:
If you cannot get buttermilk you can use half and half yogurt and milk
mix in a separate container to give a pouring consistency and use as much
as needed
This classic Irish quick bread uses baking soda (as the name implies)
as its leavener. It's usually made with buttermilk and is speckled with
currants and caraway seed. Before baking, a cross is slashed in the top of
the loaf. The purpose of the cross, legend says, is to scare away the
devil
Ingredients:
1 pkg. Active dry yeast
2 C. Warm water
1/4 C. Honey
1/4 C. Vegetable oil
2 t. Salt
2/3 C. Nonfat dry milk
2 1/2 C. Triticale flour
2 1/2 C. Bread flour
Butter to brush top of loaf (optional)
Procedure:
Proof yeast in water and honey
Add oil, salt, milk and triticale. Stir completely to incorporate
Slowly add the bread flour until soft dough forms
On a floured suface begin kneading, adding additional flour as needed
to prevent stickiness. Slightly gentle kneading is recommended not to
overwork the gluten. Knead to a medium stiff dough
Place in greased bowl. Grease all sides. Allow to proof until doubled.
Deflate, dough and place on lightly floured suface. If using a 9 by 5
bowl, divide in 2. Ifusing 8 by 4, make 3
Roll each unit into a ball, cover for 5 minutes to relax
With one unit, roll dough out a bit longer than loaf pan, the fold
ends to square the ends. Roll a tight jelly roll style dough, seal bottom,
and place in greased bread pan, seam side down
Cover with a towel and allow to rise till proofed (1/2 to 1 inch above
top of pan
Gently paint with melted butter if desired
Bake in a preheated oven at 375°F for 25 to 30 minutes, tuning
once during baking time to brown evenly
Remove from pan and place on wirerack. Allow to cool completely before
cutting
Notes:
Triricale comes from the latin words for wheat (triticum) and rye
(secale)
Triticale is a hybrid grain that is made by cross-polynating wheat and
rye. It has more gluten than rye and has more protein than either of its
parents. It can be found in natural food stores already milled or, if you
have a grist mill, it is easy for home milling
It is a delicious sandwich bread with a crumb quite a bit like honey
wheat bread. One thing about it, though, is that the gluten in it is
rather fragile. I would suggest making it by hand
Ingredients:
2 T. Yeast
2/3 C. Warm water
2 t. Sugar
1 C. Red River cereal (red river cereal contains flax, cracked wheat
and rye)
1 T. Salt
3 T. Maple syrup
3 t. Molasses
6 T. Butter
3 C. Boiling water
2 C. Scalded milk
3 C. Whole wheat flour
8 C. Bread flour
Procedure:
Proof yeast, add salt to boiling water, add cereal in a stream and
cook until wooden spoon makes a track across it, stirring constantly
Add butter, syrup, molasses and milk, stir well, let stand until
lukewarm
Add yeast, then whole wheat flour, beat well. Add white flour mixing
until it comes away from sides of bowl
Knead for 10 minutes, let rise twice in oven with light on and covered
with a tea towel
Punch down and make into loaves
Bake in a preheated oven at 375°F for 35 minutes
Notes:
Red River cereal can be found in most supermarkets
Ingredients:
2 C. Flour
2 1/4 t. Quick rise yeast
1/2 t. Salt
1 1/4 C. Hot water
1 to 1 1/2 c. Flour
Procedure:
Combine first 4 ingredients in a large bowl. Beat well about 1 minute.
Then mix in the remaining flour, using just enough to make a soft, not
sticky dough
Turn out on floured board and continue to knead for 5 minutes. Divide
into 10 balls. Roll out each one to about 1/4 inch thick and 6 inches in
diameter
Place on very lightly greased cookie sheet sprinkled with cornmeal
Let rise in warm place for 25 to 35 minutes
Bake in a preheated 450°F ocen for 4 minutes and then turn over
for 4 more minutes or until lightly brown
Wrap immediately in a dish towel for 3 or 4 minutes
Cool and enjoy
Notes:
Also called pocket bread, this Middle Eastern flat bread can be made
od white or whole wheat flour
Each pita round splits horizontally to form a pocket into which a wide
variety of ingredients can be stuffed to make a sandwich
Throughout the Middle East, pitas are served with meals or cut into
wedges and used as dippers for dishes such as baba ghanouch and hummus
Pita bread is available in Middle Eastern markets and in most
supermarkets