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Benefits
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Yes, there’s more to life than muffins, we all know that!
When I am having a day to reckon with in terms of my hands not wanting to work right (I’ve actually typed some of this 4 times from pain already!), I tend to seek out the local bakery section of either Costco or Von’s. Yes, really and my family doesn’t mind at all.
With the bakery section having wonderful artisan breads and things such as tapenade and other spreads available-I think what herbs and spices are in my crockpot and go for something similar.
For split pea or any kind of stew-I pick out a roasted garlic loaf, rosemary and olive oil or a kalamata olive bread. I then pick up a jar of olive tapenade or garlic spread-all are delish even if I’ve put up a roast or country ribs.
If I’m so inclined, I will bake some biscuits. Again, I add some fresh herbs to make the “heart-healthy” baking mix more homemade and serve with margarine, honey or jam.
As for quick breads-the choices are vast and can only be limited by your imagination! My family’s favorite is my roasted sweet potato and banana bread or spicy pumpkin loaf.
Another favorite is beer bread.
Since my sweet potato banana bread has been given the Better Homes and Gardens blue medal award I’ll share it with you!
ROASTED SWEET POTATO AND BANANA BREAD
PRE-HEAT OVEN TO 350 AND GREASE 2 8X4 LOAF PANS
INGREDIENTS:
1-1/2 C AP flour
1 C whole wheat flour
1 tsp kosher salt
2 tsp powder
(mix in a medium bowl together)
In a mixer:
Cream
1 C butter-flavored shortening
1-1/2 C sugar
1/2 C brown sugar
When fluffy add:
4 eggs (one at a time)
1 tsp pure vanilla extract
1/2 tsp rum flavoring
Mash together in a separate bowl:
1 C mashed roasted sweet potato
1 C mashed banana
In thirds, alternately, add the flour mix and the banana mix to the creamed mixture. Only mix until just blended.
Divide between the loaf pans and bake for about an hour. Cool in pan for 10 minutes.
Handy hint-line the bottom of the pans with some wax or parchment paper!
Cool thoroughly before slicing and enjoy. Terrific toasted with peanut butter and honey for breakfast.
one of my favorite breads since childhood is Monkey Bread
•FOR THE BREAD
•1/4 cup warm water
•3 1/4 cups flour
•1 large egg
•1 teaspoon salt
•1/4 cup granulated sugar, plus pinch for yeast
•3/4 cup milk, warmed
•2 tablespoons shortening, plus more for pan and bowl
•1 package yeast
•FOR THE COATING
•1 stick butter, melted
•1/2 cup nuts, chopped (optional)
•2 teaspoons ground cinnamon
•3/4 cup light-brown sugar
•FOR THE ICING
•2 cups confectioners’ sugar
•1/4 cup milk
Directions
1.Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
2.Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease bread pan and a medium bowl.
3.Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
4.Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls.
5.Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.
6.Cover with plastic wrap; let rise about 1 hour or until doubled in size.
7.Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.
8.Turn bread out of pan; cool 20 minutes on rack or plate.
9.Make icing: In small bowl, stir milk into confectioners’ sugar. Drizzle over bread.
Yum!!! Now that I’m feeling more like “me” I’m going to start baking again. I love to bake. I used to be known as the families birthday cake baker. I didn’t do much of that in 2007 and so far in 2008 due to my illness. I’m looking forward to starting back into it. What a great way to start back in....quickbreads and muffins. How cozy.
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