Yeasted Banana Sandwich Bread

What do you do when you have a bazillion ripe bananas? A sweet banana bread? Banaer ice cream? Mash them up in your oatmeal? These are what I usually do, well these things and just stock my freezer full of bananas because I am pretty sure that there should always be bananas in the freezer. .

I went grocery shopping and bought like a billion bananas because they were dirt cheap (19 cents a pound) and why not. There is plenty of room in the freezer.

And it was a bread making day. I wanted to make bread that involved a good knead, that the mr could have as a sandwich loaf, and that had bananas in it. (I love adding fruit and veggie purees to breads) I needed a multi functional loaf that can be used for toast and sandwiches. So I made it.

This bread doesn't have a crazy powerful banana flavor, just a light bananerness that adds a touch of sweetness and yum to the bread. Perfect for slices and slathering with peanut butter.

Pretty sure I scored on this one. It was well loved by many and eaten within days. Lucky for the mr I have a billion bananas.

The stuff. Some all purpose flour and some whole wheat (with germ) flour. A couple really ripe bananas, a little earth balance, salt, yeast, and water.

Peel and blended bananas into a smooth banana puree.

Add enough water to the bananas to make 2 cups of liquid.  Add in the yeast and earth balance and blend that in too.

Wet gets dumped and mixed into the (mixed) flours and salt.

Wet shaggy dough gets dumped onto the floured counter and kneaded for about 10 minutes into a nice uniform and smooth ball

In a bowl doing the rise

Once risen twice it's size, dump dough onto counter, shape into a log and place into a well greased loaf pan. Cover with plastic or wax paper and set to rise again. Second rise will take a little less time then the first, just wait for the dough to dome over the sides of the pan.

Once it looks good, stick the thing into a preheated oven, close the door, and watch it bake (for about 50 minutes)

Golden brown, hollow sounding, and the instant read thermometer reads 190....Bread is all baked.Now hard part. Let that loaf sit and cool completely. (trust, it needs to cool or you will just mush it)

Now that its cooled, you slice and eat. A loaf of bread with a slight hint of banana ready for you face.

The mr has been eating it toasted with peanut butter like I predicted or dipping it into his split pea soup. (he really liked it with the soup) Just suggestions.

Bye.

-C

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Yeasted Banana Sandwich Bread

makes one loaf

• 2 1/4 to 2 1/2 cups all purpose flour
• 1 cup whole wheat with bran flour (plus a little more for kneading)
• 2 rip bananas
• 1 teaspoon salt
• 2 teaspoons yeast (or 1 packet)
• 2 teaspoons earth balance (or butter)
• 1- 1/12 cups warm water

Peel bananas and blend them into a smooth puree. Add enough warm water to the banana mixture to equal 2 cups of liquid. Add the yeast and earth balance to the puree and mix until fully incorporated. Let sit for a few minutes to active yeast.

Whisk together the flours (start with the lesser amount) and salt in a large bowl. Dump the wet mixture into the bowl and mix together with a dough whisk or wooden spoon until you can no longer mix. If the dough is really wet, add in the other 1/4 of flour. Dump dough out onto a lightly floured surface and knead dough for about 10 minutes.

Place in a clean greased bowl and cover with plastic or wax paper and a towel and place in a warm place to rise. Depending on how warm your place is, it will take about 1 to 1 1/2 hours to double in size. Once risen, dump onto counter, shape into a log and place into a greased loaf pan. Cover again with plastic or wax paper and set to rise again for about 1/2- 45 minutes or until the dough forms a dome over the pan.

Preheat oven to 350.

When dough is done second rise, stick it into the preheated oven and bake. It should be in there for about 50 minutes, but check at 45 for a deep golden color and a internal temperature of 190. Once done, remove from oven, gently remove from pand and set on a wire rack to cool completely.

Once cooled you can go for it.

Stay fresh for about 3 days in a air tight container, but I would slice and freeze any if not gone by then.

Chocolate Bread

It was the perfect Sunday. Cold, snow covered, cozy and quite. Everything a Sunday should be. (now its warm ,rainy and chaotic. Poop) The perfect day spent reading, drawing, drinking way to much coffee and putzing around. And baking a loaf of bread.. chocolate bread. If everyday was like this.........

Chocolate bread? Well yeah, it is the holiday season after all and I figured that it would make something that would last all week and can is multi -purpose.(breakfast or dinner) I could have made more cookies, but I am airing on the side of not feeding the mr sugar bombs for breakfast these days. But this chocolate bread. He can eat it whenever he wants. It's basically just a loaf of bread (I made it with whole wheat for extra goodness) with a tuch of sweetness ans a lot of chocolate flavor. It makes agreat breakfast toast, a hearty snack, or would be great for some type of french toast situation. Or maybeyou want to make some chocolate bread pudding, or woy are going to be making chili and want something to serve it with. (I was thinking a black bean chili would pair really nicely). There are no rules here. The mr, he has been eating it with peanut butter banana or mashed avocado. Its nothing to complicated, just chocolaty bread.

So of you are around this week, maybe spending some time at home, I think you should make bread.  It's really easy, not much in terms of mess and who doesn't love the smell of baking bread? And bonus.. IF you have any friends or family visiting, or if you are visiting them, why not impress them with a freshly baked loaf of bread, You will be the coolest.

The stuff. White whole wheat flour, cocoa powder, salt, soy milk, coffee, yeast and turbinado sugar.

The sugar and yeast get whisked together with the soy milk and coffee and left for a few minutes to make sure its active (or if you know your yeast is good, then just get on with it.)

Flour, cocoa powder, and the salt get a good whisk together as well. 

Then dumped into the yeast mixture.

Mix until the dough starts to come together, then dump it onto a lightly floured surface and start. Gather together with your hands ans start to knead.

Keep kneading (about 5 minutes or so) until the dough is a cohesive texture, slightly glossy,  ball of goodness.

Place the dough back into the bowl and drizzle and rub down with a oil (use a neutral flavor) Place a damp towel over the top and stick in a warm place to rise and double in size, which should take between an hour,, hour and a half, (depending on how warm you place is)

Once it has doubled, push down dough, shape into a loaf shape, and place in a greased load pan. Rub a little more oil on the top, cover with plastic this time (a towel will absorb the moisture from the dough), and place back into the place to rise again.

And once the dough starts to crest the pan and has double again,(another 30 minutes) it's tie to bake. Stick the dough into a preheated oven and bake away.  Optional step but yoi should do it. Stick a pan with about an inch of water on the bottom of the oven when you stick the dough in. It makes the crust a little crustier and pretty. and keep the bread a but more moist.

And once the bread is done (45-50 minutes, with a internal temp of 190) remove from the oven and let cool(for at least 15 minutes.. (you can do it!)

Sliced to your preferred thickness, eaten as is or slathered with some peanut butter. Save some for the morning for french toast or strawberry jam toast.
The possibilities are endless.

Enjoy you day.

-C

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Chocolate Bread

Makes one loaf

• 3 cups white whole wheat bread flour (plus a little more if needed)
• 1/2 cup natural cocoa powder
• 1 cup soy milk
• 2/3 cup warm coffee
• 1/3 cup turbinado sugar (can use cane sugar)
• 2 1/4 teaspoon yeast
• 1 teaspoon salt

Note. If you want to make 2 loaves (why not right) just double everything except the yeast. Still only use the 2 1/4 teaspoons.

In a large bowl, whisk together the soy, sugar, and the yeast, then add in the coffee last. (just to make sure the coffee isn't to hot that it kills the yeast) In a separate bowl, whisk together the flour, cocoa powder and salt. Once you are sure the yeast is active, dump the dry into the wet and mix with together until the dough starts to form. If the dough seems to wet, add in another tablespoon or two of flour. Dump onto a slightly floured counter and knead until a cohesive texture that is somewhat smooth a glossy. Place dough back into bowl, drizzle and rub with oil, then place a damp towel over the bowl ans stick it in a warm place. Let the dough rise until it has doubled in size, which should take about 1- 1 1/2 (depending ho warm the spot) Once doubles, dump onto counter and push down. Shape into a loaf and place into a greased loaf pan. Rub a little more oil on top and cover with plastic. Let the dough rise for about another 30 minutes or until the dough is cresting the brim of the pan. 

Preheat the oven to 400

When dough is done it's second rise, place a pan with about an inch of water into the oven on he lowest rack. Place dough in oven on the middle rack. Turn heat down to 375 and bake between 45-50 minutes or until the dough is golden brown and sounds hollow when tapped on. (also can check for temperature of 190 with a instant read thermometer)

When done, remove from pan ans let cool completely (or at least 20 minutes) before cutting.

When cooled, cut into slices and do what you will (straight up or covered in peanut butter.....)

Store uneaten bread in a air tight bag for about 3 days or just cut it all up and stick slices in the freezer and grab pieces as you need them. Either toast or lest thaw to room temp.

Not Your Parents "Shit on a Shingle" (Creamy Lentils and Mushrooms on Toast)

The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle.   Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius) I think that as a kid, I liked  the dish just for the mer fact that I could say the word shit and get away with it.  I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it.  

Shit on a shingle is one of those foods that I like to call "trash food", you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I'll still feed nick a can of beefaroni.. he likes it) As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like "stuff on a shingle" or lumps on a shingle", but what kid (or adult)  would want to eat that. Let's just stick with shit, it makes it more awesome to eat it.

The shit….. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread. Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in  salt, pepper, and garlic powder.Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don't forget to  toast up the bread. Now dump that shit all over those shingles! Oh the memories.

If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)

Enjoy this fantastic Spring weekend!

-C

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 Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)

One serving

• 1 cup cooked lentils
• 2- 3 mushrooms
• 1/2 small onion
• 1 cup milk (cow, nut, plant… whatever you want)
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 teaspoon garlic powder
• salt and pepper
• 2 pieces of nice thick but soft white sandwich bread

Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the sautéd mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.

Skillet Crust and Pesto Chickpea Pizza

 It's Friday!!! And what does that mean? Pizza Pizza!!!!But not just Fridays…pizza happens more times then not in our house…It's the misters favorite food and for real, he could eat it everyday, all day.…He is kind of made of the stuff. As for me, well I don't mind making it for him because it's easy. And because I am making it, it doesn't have 8 million calories, 9 million grams of fat and have 10 million milligrams of sodium like takeout of frozen.  My pizzas are for the most part pretty freaking heathy. It really depends on how its topped. Like take this one.. Homemade pesto, good quaility cheese, (you can use vegan or low fat) chickpeas and tomatoes. Not to shabby. And really, it isn't any more complicated then calling the take-out place or unwrapping the frozen plastic disk from the box. All you need is some good dough (I guess you could use store bought) and some good quality toppings… and you're there…Pizza in your face.

For this pizza I used the skillet cooking method. This crust is one of  the misters favorites. It is a basic pizza dough but cooked on the stove in a skillet. It's almost like a pita bread, but not. And I like to make it this way because its really fast (once the dough is made) and I can even make up a few crusts to have on hand for later.

Fast, healthy, and tasty…..Why not eat pizza every day? 

Not too many ingredients here. 3 cups of all purpose flour or 2 cups all purpose and 1 cup white whole wheat. A teaspoon salt, a teaspoon honey (use sugar if vegan), yeast and warm water… 

Start with the dough.  Add honey or sugar to yeast and warm water and let sit to active, which should take about 5 minutes.

 Mix together the salt and flour(s) and add the foamy yeast mixture. Mix until it all comes together and dump out onto a floured surface. (if the dough seems to dry add a splash of water..if way to wet, add a little flour) Give the dough a good 2-3 minute knead session, adding flour as needed to keep the dough from sticking. Form a nice ball, place back into bowl and drizzle with oil. Cover bowl with a towel and stick in warm place to rise for about an hour or until it has doubled in size.

When dough has doubled, dump back onto a floured surface and divide into 4 equal sized balls (or as many balls at whatever size you want)

Now you have a few choices here. You can either cook up all the dough now if you need it, or freeze dough balls for future use. If you think you are going to make pizza again within the next few days, it can be refrigerated, or you could also blind bake the dough and freeze or fridragerate that and have pre baked crusts all ready to go. So many options… just do whatever works for you. 

To make the dough in a skillet, oil the bottom of a 15 inch skillet, turn burner on to high and let preheat until the oil is sizzling. Roll dough out to roughly the size of the skillet and when it has preheated, place dough on in there and let cook for about 3-5 minutes, or until the dough starts to bubble and the bottom has started to brown. Turn burner down to medium and flip. Cook this side for another 3-5 minutes.

If you want oven crust, just roll out and place on a baking sheet and bake with topping on at 475 degrees for about 20 minutes

Now the crust is ready for the toppings!!

Preheat the oven to 450 degrees. 

Smear the pesto (for this pie, I used the last of my homemade pesto from last summer…sad face) Mince garlic and distribute evenly on top of that. Then do the cheese, followed by the tomato slices and chick peas. Sprinkle with a bit of salt, cracked pepper and some parmesan cheese. 

Stick into oven for 10 or so minutes or until the chesse is nice and bubbly and the crust os crispy and brown.

And that is pizza. A super duper, yummy, healthy, not too fatty or overly salty…  can be eaten breakfast lunch or dinner time, pretty, satisfying, pizza.  

Make it for yourself, for you lover, for a friend. Make it in the shape of a heart or an elephant. Give you kid(s) a ball of dough and have them make their own… I know… such a good idea. 

Everyday, all day.. Happy Friday and Happy Pizza

Stay warm!

-C

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Skillet Pizza Dough and Pesto Chickpea Pizza

For the dough ..Makes about four 10 inch pizza doughs or three 12 -14 inch doughs. This is also the same recipe I use for all of my pizzas (skillet and oven)

• 3 cups of all purpose flour or  2 cups all purpose and 1 cup white whole wheat
• 2 1/4 teaspoons of yeast or 1 packet
• 1 teaspoon of honey or sugar
• 1 teaspoon salt
• 1 1/2 cups warm water

The Pizza Toppings (for a 15 inch crust..adjust amounts to your need or liking)

• 1/4 cup of pesto
• 1 large  roma tomato thinly sliced
• a few cloves of garlic minced
• 1/1 cup of prepare chick peas.. rinsed and drained
• 1/2- 3/4 cup of cheddar cheese (or any kind you like..use vegan cheese if you want too)
• salt, pepper, and parmeasan (optional) to sprinkle on top

To start, place honey, yeast and water into a jar or bowl and let sit to active until mixture starts to foam. Mix together flour and salt into a large bowl and add in yeast mixture. Stir until combined and dump onto a well floured surface. Knead dough for a a few minutes and form into a ball. Place back into bowl, drizzle with oil and top with a towel. Place somewhere warm to rise for an hour, or until dough has doubled in size.

When dough is done rising, dump back onto floured surface and divide into 4-8 equal sized balls.( 4 balls make  15 inch pizza… 8 balls are good for individual size pizzas) Place whatever dough you are not going to use into a closable plastic bag and either stick in fridge(if using within a few days) or freeze for future use.

Place skillet on high heat on stove and drizzle with oil. Also, preheat oven to 450 degrees. Roll out you dough and when the skillet is has gotten really hot, place dough right on in. Let cook for about 3-5 minutes or unit the cough has started to form bubbles and the bottom has started to brown. Turn heat down to low and cook other side for another 3-5 minutes or until browned. 

Now pizzafy it.. Add on the toppings. Smear with pesto, add minced garlic, then evenly sprinkle cheese. Top with the chick peas and the sliced tomatoes. A sprinkle of salt and pepper and a dusting of grated parmesan……Right into the oven for about 10 minutes to melt it all together…..

Pizza Pizza!!!

Focaccia with or without stuff

One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get.  I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah, I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe.  At least when its cold out I am able to get warm, (que oven)  but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal… Not so pleasant.   I much prefer cooler weather. So no big surprise….I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don't leave, just turn the oven on.  The stuff, which isn't a whole lot… Flour and salt.  A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading.  Mix together the wet and dry…I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should  be really slack and sticky.  And guess what.. no need to knead! Just make sure the dough is uniformly incorporated…hehe.. uniformly incorporated… sounds weird.         Drizzle the dough (don't worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans.  Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. When dough has finished its second rise, drizzle each  with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like playing a piano or tickling a puppy(?)….Then layer your toppings (if you want any)  Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt.  Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. The mister was practically salivating waiting for a slice… and he was so not disappointed. Crispy outside with soft airy insides… Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day…plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I'll get to make! (me being positive) Stay warm! -C

Focaccia with out without stuff

• 3 cups all-purpose flour 
• 1 tablespoon salt plus 2 teaspoons for topping (can use more or less if you want)
• 2 teaspoons active yeast (or one package)
• 1 1/2 cups warm water
• 1 tablespoon honey (or sugar if vegan)
• 6 tablespoons olive oil

Optional toppings

• Fresh cracked pepper
• Thyme or any other spices
• Thinly sliced tomato
• Thinly sliced onion 
• Parmesan Cheese 
• Anything you want!

In a bowl or jar, mix honey (or sugar), yeast and warm water together and let sit for about 5 minutes or until yeast is activated and starts to foam In a large bowl, whisk together flour and 1 tablespoon of salt. With either a wooden spoon, dough whisk, or if you have one, a stand mixer with a dough hook, mix the yeast mixture with the flour. The dough is going to be really sticky so mixing might get a little gloppy, but keep at it until everything is full incorporated.. for about 3-5 minutes and don't be afraid to use your hand… you can wash it off.  Once mixed drizzle with oil and cover with a towel. Let rise for about an hour or until dough has dubbed in size. When dough has double, coat two 8 or 9 inch cake pans each with 2 tablespoons olive oil. Dump dough onto floured surface and cut in half. Take each half a place in pan. cover and let rise again for another 20ish minutes. preheat over to 400 degrees After second rise, lightly take your fingers and push down dough, making little indents all over the surface. Drizzle each with another tablespoon of olive oil and sprinkle each with a teaspoon of salt. If using spices or any other toppings, nows the time to layer them on. And do any cheese last! Place in oven and bake for about 30 minutes or until the tops are golden brown. When done, place on a wire rack and let cool a bit before removing  from pans. Done!!  To store, place in a paper bag.. best eaten within a few days!