This recipe does NOT contain eggs or milk.
- 2/3 cup sugar
- 1/3 cup shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas
In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.
It can be put on the breadmaker. Cut the banana lengthwise and put on the bottom, then add everything else. While mixing, scrape the sides so everything is well mixed.
I used Sunflower oil for the shortening and it was fine. And I used 3 small bananas.
- 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
- 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
- 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
- 1-2 teaspoons pure vanilla
- chocolate chips
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
- In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.
- 1 cup starter
- 1 and 1/2 cups cornmeal
- 2 beaten eggs
- 2 Tbsp sugar
- 1 cup unsweetened evaporated milk
Mix all ingredients. Then in another bowl mix the next ingredients.
- 1/4 cup melted butter
- 1/2 tsp salt
- 1 tsp baking soda
Add two mixtures together. Grease 25cm tin and bake at 180C for 25-30 mins.
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Original recipe yield: 2 9x5 inch loaves
- 3/4 cup cracked wheat
- 1 cup hot water
- 1/4 cup margarine, melted
- 2 tablespoons molasses
- 2 tablespoons honey
- 3/4 cup nonfat milk
- 1/2 cup flax seed
- 1/2 cup raw sunflower seeds
- 2 1/2 cups sourdough starter
- 2 cups whole wheat flour
- 3 1/2 cups bread flour
- 1 egg, beaten
- In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
- With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
- When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
- When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
- Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Mix Hot Cross Bun mixture but leave out spices and sultanas.
After dough has risen mix in to it 1/2 cup warm water and 1/2 tsp. baking soda.
Leave 1/2 hour till surface is covered with bubbles.
Meanwhile grease crumpet rings which could be old fish tins.
Grease frying pan and heat it. Place greased rings in pan and ladle mixture into rings being careful not to stir the bubbly mixture.
When the top has almost set, take rings off and flip crumpets over to cook other side. Remove from pan and cool on rack.
Just before eating, toast on each side and served buttered.
Follow recipe for Hot Cross Buns but leave out spices and sultanas.
After dough has risen, cut out ring-shaped doughnuts and cook in hot oil deep enough to cover doughnuts. Cook til golden and drain them on paper towels.
Coat with cinnamon sugar (10s tsp. sugar mixed with 1 tsp. cinnamon) or glaze with icing.
The quickest scones you can make are made with flour, cream and lemonade!
- 4 cups flour
- 1 Tb baking powder sifted into flour
- 1 tsp salt
- 300ml cream
- 300ml can of fizzy lemonade
Mix all together. Tip dough on to floured surface. Cut into 5cm sqares. Roll them lightly in flour, and place slightly apart on greased baking tray. Bake at 200 degrees C. for about 15 minutes or until golden.
- 1 cup warm water
- 1 tsp sugar disolved in the water
- 1 and 1/2 tsp dried yeast sprinkled over water
- Leave 10 minutes, covered with teatowel, till frothy.
In large bowl mix:
- 1 cup wholemeal flour
- 2 cups white flour
- 2 Tb. sugar
- 2 Tb. skim milk powder
- 1 t. salt
- 1 t. cinnamon
- 1 t. gr. ginger
- 2 t. mixed spice
- 1/2 cup sultanas, cleaned of bits
Mix the above into yeast water with 2 Tb. oil
Cover with damp teatowel and leave in warm place 1 hour.
Knead lightly and form into about 12 to 15 bun shapes. Place each on a well greased baking tray. Cover with oiled plastic and damp teatowel till well risen, about an hour.
Mix 3 Tb. flour to a thick paste with a little water and spoon into a plastic bag with one corner cut off to form a tiny hole. Squeeze the paste along the tops of each bun to form a cross on the top of each one. Brush tops very gently with beaten egg to give a shine.
Bake at 190C. about 12 to 15 minutes till golden. Remove from tray and cool on wire rack.
- 3 Tablespoons yeast
- 4 cups warm water
- 4 cups whole wheat flour
Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.
- 1/2 cup butter or vegetable oil
- 2/3 cup honey or molasses
- 3 teaspoons salt
- 6-8 cup whole wheat flour
Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiney crust.
If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.
This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.
-- Maxine Meyers
- 2 cups plain or all-purpose flour
- 1/2 cup strong bread flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 and a 1/2 tablespoons lard or peanut oil
- Mix the flours, sugar, and baking powder together on a work surface.
- Make a well in the middle and add the milk gradually, combining it with your fingers.
- After the milk has been absorbed, add the water and with your fingers continue to work the dough.
- Add the lard and again, with your fingers, continue to work the dough until well blended.
- Using a dough scraper, gather the dough in one hand and begin kneading with the other. If the dough is dry and shows traces of flour, add another bit of water. Knead for 12 to 15 minutes.
- If the dough is still dry, add 1 teaspoon of water at a time and continue to knead until the dough becomes elastic. If the dough is too wet, sprinkle a bit of flour on the work surface and on your hands and continue to work the dough.
- When the dough is elastic, cover with a damp cloth and allow to rest for 1 hour.
- To make the loaves, divide the dough into 2 equal parts. Roll each into a cylinder 12 inches long, then divide each cylinder into 3 equal pieces. Dough that is not being worked on should be covered with a damp cloth.
- With wet hands, shape each piece to create a small loaf, pressing and rounding the ends.
- Place each loaf on a rectangular piece of parchment or wax paper, 5 inches by 2 and a 1/2 inches (the paper should be larger than the loaf).
- Repeat with 2 other cut pieces and with the 3 from the other cylinder.
- You will have 6 loaves. Place the loaves into 2 bamboo steamers, 3 in each, tiered, cover, and steam for 20 to 25 minutes on high heat. When done, the loaves become soft and sponge-like.
- Occasionally, because of flour and climate variations, the loaf will open in the top during steaming, a natural occurrence.
- Turn off the heat, remove from the steamer, slice and serve.
Note: The dough for this bread must be used within 1 to 2 hours of the time it is made. It cannot be frozen. The loaves, however, can be frozen, wrapped in plastic wrap, then foil. To prepare, bring to room temperature, then steam.
- 1 cup oatmeal
- 3/4 tsp salt
- 1/3 cup molasses
- 1 1/2 cup boiling water
Combine and let cool
- 1/2 cup warm water
- 4 tsp yeast
- 1 tsp sugar
When the oatmeal mixture is cool, combine yeast mixture and add 1tbsp soft butter and 4 1/2 - 5 cups of flour until dough cleans sife of bowl.
Pour dough on floured surface, let stand for 10 mins.
Knead for 9 minutes until smooth and elastic.
Set in a warm, dry place to rise until doubled in size (1 hour).
Punch down, rise again until double in size (30 mins).
Form into 2 loaves in greased loaf tins.
Let rise until doubled in size (1 hour)
Bake at 350F for 40-45 mins or at 45F for 25-30 mins.
I put about 2 tsp sugar in a large bowl, pour on about 1 cup warm water and dissolve the sugar, then sprinkle over 2 tsp dried yeast granules bought at most supermarkets. Cover with teatowel to keep the warmth in and leave about 15 to 20 mins to get frothy.
Pour in another 1/4 to 1/2 cup warm water and mix in 3 cups flour with 2 more tsp sugar and 1 to 1 and 1/2 tsp salt. Mix well. Then add more flour until it is too hard to mix any more. Pour into well-greased loaf tin. Cover with damp teatowel and stand it in warm place until risen to twice size. It does not matter if you do not put it in a warm place, it will simply take longer to rise, so you go and do something else. When risen turn oven on to very hot setting. When oven is hot put bread in and turn setting back to 360F or 180C and bake about 25 or 30 minutes.
There are a lot of 'about' in this recipe as it is something you learn by doing it and seeing how it turns out then change it for next time. So it is a craft you learn by experience. You can experiment with different types of flour, wholemeal, white, rye, rice, corn. Wholemeal is heavy so I usually put 1/3 white with it to lighten it. I can buy ground linseed at Bin Inn so I put that in as it is good for us. I do not know what is available to you.
You could do the same recipe but with mostly white flour, add 2 tsp mixed spice, 2 Tb sugar, 1 Tb oil and 1 beaten egg and big handful of sultanas and it would be a fruit loaf. Or you could pull lumps off to roll into buns for Hot Cross buns.
Whichever way you do it, it tastes nice unless you forget the salt, or bake it till it is burned. If it burns you cut off the burned parts and soak it in milk with beaten egg, put sultanas in it and bake it for bread pudding.
- 1 egg beaten
- 1 cups self-raising flour
- pinch of salt
- 1/3 cup sugar
The dough will go frothy. Cook as for normal pancakes. When the uncook side bubbles it means the other side is ready.
I have added either sliced or mashed bananas. Makes a nice change.
Add cinnamon to give it a better aroma.
In food processor mix
- 2 cups flour
- 2 tsp. cream of tartar and 1 tsp. baking soda, OR 3 tsp. baking powder
- 1/2 tsp. salt
- 2 Tb. sugar
- 2 eggs
- 1 cup milk
Mix till consistency of soft whipped cream. Put spoonfuls into hot, well oiled frying pan. Cook both sides and cool on wire rack.
Pour 2 tsp. vinegar into 3/4 cup milk and leave to stand 5 minutes. Set oven to 220 degrees C.
Into a large bowl put
- 2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. sugar
Mix all together and pour in thickened milk and 1 Tbsp. oil or melted buter. Work all together to form a dough, but do not beat. Tip dough out on to a well-floured work surface and form into a large 'lump'. Cut into 5cm squares or rounds, roll them lightly in the flour and place on a greased tray. Place in oven and reset oven to 200 degrees C. Bake about 15 minutes or until golden. Remove from tray and cool on wire rack.
- 1/2 cup sultanas & 1 tsp. mixed spice & 1 tsp. gr. cinnamon
- 1/2 cup chopped dried apricots
- 1/2 cup chocolate chips with 2 Tbsp. cocoa powder and extra 1 Tbsp. sugar
- 1 cup grated cheese, 2 Tbs. grated onion or 2 heaped tsp. onion stock powder, 2 cooked chopped rashers bacon
- 1/2 cup chopped luncheon meat and 1/2 cup chopped tomato
- 1 cup of starter
- 2 cups warm water
- 2 Tbsp honey
- 1 tsp salt
- 1/2 cup oil
Add 6 cups whole wheat flour.
Cover dough. Let rise 3 to 4 hours or till doubled.
Knead slightly and put into 2 greased tins. Leave 1 to 2 hours till doubled again.
Bake 30 to 40 mins at 180 C. Turn out on to wire rack to cool.
This recipe has it's origins with the Alaskan pioneers who carried the 'starter' in their packs as they trekked over the mountains.
- 2 and 1/2 cups luke warm water
- 3 tsp active yeast
- 3 cups flour (wholemeal or white)
Pour water into large bowl and sprinkle yeast on top. Wait 5 mins. Gradually add flour stirring all the time then beat vigourously until smooth. Pour batter into jars. Cover. Leave in warm place for 24 hours.
Divide starter. Always leave at least 1 cup of starter in jar when you take the rest to use. Feed with: 1 cup flour and 3/4 cup water, stir these together. Then keep in fridge. This will last a few weeks. It is good to add the water from cooking potatoes, as long as salt has not been added to it.
- 2 cups flour
- 2 cups warm water
- 1 package dry yeast
Make this starter only when you have forgotten to save a start, or when you are making if for the first time. Combine ingredients and mix well. Place in a warm place or closed cupboard overnight.
In the morning put 1/2 cup of the starter in a scalded pint jar with a tight lid and store in the refrigerator or a cool place for future use. This is sourdough starter. The remaining batter can be used immediately for pancakes, waffles,muffins, bread or cake.
To use the starter again, (from now on this next step is called setting the sponge)place remainging batter in a medium-size mixing bowl.
Add 2c. milk and 2cups flour. Beat well and set in a warm place to develop overnight. In the morning the batter will have gained 1/2 again its bulk and be covered with air bubbles. It will have a pleasant yeasty odor. Now, set aside 1/2 cup of sponge in the refrigerator jar for your sourdough starter for next time.
- 1 package active dry yeast
- 2 cups warm water
- 2 cups whole rye flour
- 1/2 cup milk
- 1 teaspoonful sugar
Add milk to the warm water, dissolve sugar and yeast, and slowly stir in the flour until the result looks very smooth. Place the bowl on the top of a shelf covered with a towel. The temperature needs to be above 22oC.
- 200g Strong Wholemeal Flour
- 550g Strong White Bread Flour
- 1 x 7g sachet fast action dried yeast
- 25g Butter
- 2 tsp salt
- 1 1/2 tsp sugar (optional)
- 450ml Warm water
- Place the flour in a large mixing bowl. Rub in the butter and stir in the salt and yeast.
- Mix in the water and bring together to form a dough.
- Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic, pliable and no longer sticky.
- Shape into a rounded oblong to fit a lightly greased 1kg load tin or divide and use to fill two 0.5kg loaf tin or shape into individual rolls.
- Cover with lightly oiled polythene or damp teatowel and leave in a warm place until doubled in size, take approximately 40-50 mins.
- Pre-heat the oven to 230 degreesC, 450 degreesF, Gas Mark 8.
- Remove the oiled polythene or teatowel an dbake in the pre-heated oven until the base sounds hollow when tapped. Cover loosely with foil if overbrowning during baking.
- Cover on a wire rack.
20 minutes plus 40-50 minutes proving time.
- 1kg loaf 30-35 mins
- 0.5kg loaf - 25 minutes
- Rolls - 15 mintues
I personally made this and found that the mixture would make 2 x 1kg loaf instead of 1 x 1kg which was stated in the recipe.
Into a large bowl put
- 1 cup boiling water
- 1 teasp. sugar - stir and add
- 2 cups cold water - then sprinkle on top
- 2 teasp. dried yeast - just ordinary kind from supermarket.
Cover bowl with clean teatowel and leave 20 mins. or so.
Mix in to frothy yeast-water
- 6 cups wholemeal flour with
- 2 teasp. sugar and
- 2 teasp. salt
When well mixed spoon dough into 2 well-greased tins.
Turn oven to just-on for 5 minutes till warm. Cover tins with damp teatowel and stand them on a wooden chopping board, or thick newspaper, in oven. Make sure oven is OFF.
Leave bread to rise just over 1 hour. Remove tins on board from oven very GENTLY or bread will collapse if it is knocked.
Set oven to 200 C. Carefully remove teatowel from bread. When oven is ready, put bread gently in and re-set to 180 C.
Bake 30 minutes or till bread is golden brown, then tip it out of tins on to cooling rack.
Bread will only rise as high as the sides of the tins so choose deep tins. Have them well greased. They do not need washing afterwards - just wipe clean and store dry. It does not matter what size cup you use as the proportions will stay the same.
Better nutrition may be added to bread by mixing in any extras, but for every 1 cup of dry ingredients, add 1/2 cup extra water. Local bulk-foods shop has all ingredients, if you ask where they are.
- 1/2 cup soya flour
- 1/2 cup ground linseed
- 1/2 cup wheatgerm
- Also sunflower seeds and pumpkin seeds if ground to flour in food processor.
Bread will be more firm for slicing next day and stores well, sliced, in freezer.