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baking bread


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#21 TastyBeverage

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Posted 16 October 2008 - 02:34 PM

Here's the bread section of a recipe site that i use a lot:
http://www.recipesou...d-goods/breads/

Edit: Holy crap, i'm green! :bow:

#22 seedlessstinky1

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Posted 16 October 2008 - 02:35 PM

My mom makes some killer bannana nut bread, i'll have to get the recipe.:rasta:

#23 Guest_lost_onabbey_rd_*

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Posted 16 October 2008 - 02:42 PM

as many of the chatters know i LOVE banana bread
so here is grandma's recipe

Banana Bread
Ingredients:

1/2 cup crisco or margarine
1.5 cups sugar
2 eggs slightly beaten
1 cup mashed bananas (personally i like to let them get very ripe, then put them in the freezer and thaw as needed, i find they mix easier that way, 2 large or 3 smaller ones makes about a cup)
1 tsp either vanilla or lemon extract (i always used vanilla myself)
2 cups sifted flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sweet milk (optional)
1/4 cup chopped nuts (optional, and seeing as i don't like nuts in my bread i leave them out)

1: cream crisco and sugar together
2: gradually add eggs and beat thoroughly
3: add banana and vanilla and mix thoroughly (add nuts here if you choose to include them)
4: sift in dry ingredients and allocate with milk (i normally add about 1/4 to 1/2 cup)
5: pour into greased 9in loaf pan and bake at 350* for 40-45min (i don't know if its just these shitty apartment ovens but i don't even check it till 45 mins and it normally takes about an hour for me)

gonna cook me up a loaf this weekend, banana bread makes a great on the go breakfast
especially with a littl pat of butter in the microwave for 15 seconds

#24 Hippie3

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Posted 09 November 2008 - 11:08 AM

as many of the chatters know i LOVE banana bread
so here is grandma's recipe

Banana Bread
Ingredients:

1/2 cup crisco or margarine
1.5 cups sugar
2 eggs slightly beaten
1 cup mashed bananas (personally i like to let them get very ripe, then put them in the freezer and thaw as needed, i find they mix easier that way, 2 large or 3 smaller ones makes about a cup)
1 tsp either vanilla or lemon extract (i always used vanilla myself)
2 cups sifted flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sweet milk (optional)
1/4 cup chopped nuts (optional, and seeing as i don't like nuts in my bread i leave them out)

1: cream crisco and sugar together
2: gradually add eggs and beat thoroughly
3: add banana and vanilla and mix thoroughly (add nuts here if you choose to include them)
4: sift in dry ingredients and allocate with milk (i normally add about 1/4 to 1/2 cup)
5: pour into greased 9in loaf pan and bake at 350* for 40-45min (i don't know if its just these shitty apartment ovens but i don't even check it till 45 mins and it normally takes about an hour for me)

gonna cook me up a loaf this weekend, banana bread makes a great on the go breakfast
especially with a littl pat of butter in the microwave for 15 seconds

thx,
trying this one today

#25 Jigalow

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Posted 09 November 2008 - 11:35 AM

Damn Germans and their Rye Bread! I swear thats the only
kind of bread my Grandparents ate.
You could smell it even before you walked in the farm house.


German Rye Bread


INGREDIENTS

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour
  • 2 1/2 cups bread flour
DIRECTIONS

  • Dissolve yeast in warm water.
  • In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  • Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  • Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  • Cover dough and let rise 1 to 1 1/2 hours or until double.
  • Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.


#26 prism

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Posted 09 November 2008 - 12:13 PM

Kewl thread!:thumbup:

#27 golly

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Posted 09 November 2008 - 12:24 PM

Baking bread and growing shrooms are two lifestyles that combine well..
A few years back, i scored a Vitamix blender which makes short work of grinding whole wheat grain into a fine flour for bread making or a coarse chop for cake spawn..

With a 50lb sack of winter wheat - Made a ton of bread for really cheap, all kinds of nuts,fruits and flavors can be added..The yeast is proly the more expensive part..

There's something almost primal about a steaming loaf , fresh from the oven..
And so irrisistable , i proly gained 10lbs.. heh...
100% whole grain bread is heavy and dense ..White flour can be added to lighten but
i prefer not to..
My real weakness was whole grain, raisin, chocolate, pupaya, peanut butter cookies...I could eat half the tray b4 they even cooled...Lol

#28 Hippie3

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Posted 09 November 2008 - 01:07 PM

gonna try that german rye next, gotta grab some molasses and rye flour.

i hear ya, golly. best fresh from oven with ice cold milk.

on yeast
the sourdough technique of
setting back a cup of the bread dough
in the fridge for starting the next batch
works great.
cf. http://mycotopia.net...ough-bread.html




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