Whole Wheat Almond Honey Butternut Squash Bread

After making the Butternut Squash Lasagna (did I mention I like butternut squash?) I had leftover squash. Hmmmmmmmm....Google it!  I discovered this recipe which is packed with great ingredients (other than butternut squash!)

Ingredients:

• 1 3/4 cups whole wheat flour
• 1 cup butternut squash puree
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1/4 cup warm water
• 2 eggs
• 1 tsp almond extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 1/2-3/4 a cup sliced honey roasted almonds

Preparation:

1. Pre heat oven to 325.
2. In a medium  mixing bowl sift together, flour, baking soda, cinnamon, nutmeg, ginger, salt. Set aside
3. In a separate bowl whisk together eggs and oil. Then add in your squash, honey, water and almond extract.
4. Whisk until blended.
5. Mix into dry ingredients.
6. Transfer into a greased 9 x 5 loaf pan, sprinkle with almonds and bake for 55-65 minutes.
7. Allow to cool for 15-30 minutes before removing from pan.

Flour's Famous Banana Bread

What is it with bananas?  One day they look so nice and yellow displayed in my favorite glass fruit dish.....and then the very next morning...brown and too ripe....one step away from calling in the fruit flies.  I have my old stand-by banana bread recipe but decided to search for something a bit different.  I came across Flour's Famous Banana Bread recipe from Flour Bakery in Boston (oh yeah, this place is going on my bucket list!) Loved the results....sour cream made it super moist and the hint of cinnamon was a nice "yum"!

Ingredients:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Preparation:

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Focaccia

This recipe comes from chef Anne Burrell (love her!).  There is no other way to describe it except "absolutely perfect" :)

Ingredients:
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Preparation:

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. 

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.


Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.


Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.


Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!). 


Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
 
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.


Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.


In the words of Anne Burrell...."Oh baby!"

Honey Corn Bread

I have tried several recipes for corn bread and this is the one I always go back to.  Great texture and the honey gives it the right amount of sweetness!

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

Preparation:
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Golden Cake Bread

I would come home from school and know immediately my Mom had baked bread during the day.  The aroma is heavenly!

Ingredients:

1 cup milk, scalded
1/2 cup sugar
1/2 cup margarine (or butter)
Cook above 3 ingredients then cool.
1 tablespoon dry yeast 1/4 cup warm water. (Dissolve yeast in warm water).
2 beaten eggs
1 teaspoon vanilla
1 teaspoon salt
4 to 4½ cups flour

Preparation:

Combine ingredients. Beat well, let rise 1 hour. Punch down, let rise 3/4 hour. Bake at 350° F. for 35 minutes.

Makes 2 loaves.