Angie's Favorite Substantial Snacks

- Breads -

Banana Bread (from The Joy of Cooking):

Our friends Marie and Rob gave "The Joy of Cooking" to Brek and I when we got married. It made me think of all the feasts we cooked up with all of our college buddies. I remember once, (without the aid of a cookbook) I made homemade ricotta and spinach ravioli that fell apart when I boiled them. I also remember a few dried out banana breads I tried. But this recipe is surefire- like most in the cookbook, it's tasty every time.

 

Preheat oven to 350. Grease an 8 1/2 inch (6 cup) loaf pan.
Whisk together thoroughly: 1 1/3 cup all purpose flour (I often use half wheat flour and half white.)
3/4 tsp Salt
1/2 tsp baking soda
1/4 tsp baking powder
In a large bowl, beat on high speed (or hand mix rigorously!): 5 1/3 TBSP unsalted butter (sometimes I use olive oil instead)
2/3 cup sugar
Add the flour mixture to the beating mixture and blend.
Gradually beat in: 2 large eggs, lightly beaten
Fold in , just until combined: 1 cup masked very ripe bananas (about 2)
1/2 cup walnuts or pecans, coarsely chopped
Scrape the batter into the pan and spread evenly. I like to sprinkle the top with cinnamon sugar. Bake until a toothpick or fork inserted in the center comes out clean, 50 to 60 minutes. Let cool 5 to 10 minutes. Enjoy!!!!!

 

Pat's Trappist Monk's Bread:

Our friends Pat and Megan baked many a fine bread for the rest of us hooligans in college. Once, Pat made some rolls over parent's weekend, and happened to run into my mom and I and so graciously offered us some rolls. My mom still talks about those rolls. Whenever we mention any college friend, she says "Is that the one who made those rolls?" But this isn't the recipe for the rolls. This is a very tasty, flat, slightly sweet bread that Megan made for us several times during our senior year. Just out of the blue, she would bring out a hot tray of sweet, aromatic bread and some butter and jam. She'd make us tea and coffee, saving our lives those mornings when we couldn't seem to muster the gumption to leave the couches and fend for ourselves in the great beyond of the kitchen.

 

You need: 2 cups wheat flour
2 cups unbleached white flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup honey
1/2 stick butter
1 cup water

Preheat oven to 350. Mix dry ingredients together. Melt water, honey and butter together in saucepan. Stir wet into dry ingredients. Spread on lightly greased or oiled baking sheet. Bake abut 20 minutes or until golden. Serve with cream cheese, honey, butter or fruit preserves. Good as breakfast, brunch, or on the side with dinner!

 

Batter Whole Wheat Bread:

Although Brek and I did go through a yeast-bread making phase, I rarely find the time or patience to wait for 2 rising periods. This is a simple wheat bread recipe with only one short rising time, and no kneading. Homemade bread for the impatient!

 

You need: 6 cups wheat flour
1/4 cup molasses or sugar
1 TBSP salt
2 packages dry yeast
3 1/2 cups hot water (hot from faucet is fine)

Mix all ingredients but water in mixing bowl. Add water. Stir about 50 strokes. Fill 2 medium loaf pans each 2/3 full. Wet fingers and push batter down and smooth (it will be sticky.) Cover with a cloth and let rise 30 minutes. 20 minutes before baking, preheat oven to 400. After rising, put bread in for 15 minutes, then reduce heat to 350 and cook additional 45 minutes. Remove, let cool, and eat!!