BANANA BREAD

 nanner bread 

1. • 2 cups all-purpose flour

   • 1 teaspoon baking soda

   • ¼ teaspoon salt

   • ¾ cup brown sugar

   • ½ cup butter

   • 2 eggs, beaten

   • 2 ⅓ cups mashed overripe bananas

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

4. Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.

5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Banana Banana Bread Recipe (with Video) (allrecipes.com)

Hardtack

https://breaddad.com/hardtack-recipe/ HARDTACK RECIPE (SURVIVAL BREAD) This hardtack recipe is very easy to make. As you probably know, hardtack is a survival bread & historic settler food with an extremely long shelf life. If properly stored, hardtack can last for years. Hardtack has been used for centuries and was a historic mainstay for pioneers, settlers, sailors & soldiers when traveling on long journeys. Hardtack is a very simple recipe and only requires flour, water and salt. It is also a cheap way to create long-term survival or camping supplies. It costs only pennies to make hardtack versus paying a fortune for MREs, freeze dried camping food, etc. Making hardtack is also a fun way to show your kids what pioneers & ancient soldiers/sailors had to eat as they traveled across the country or globe. Remember To Soak Hardtack Before Eating!!! Hardtack Recipe However, please remember that hardtack is NOT a soft cracker, tender biscuit or fluffy sandwich bread. It is hard semi-bland survival food that was historically used for long hard journeys (not gourmet meals!). When eating hardtack, it should be soaked first in water, milk, soup, stew, etc. for at least 5-10 minutes in order to soften the hardtack before eating… because “hard”tack is kind of HARD. Historically, according to Wikipedia, “To soften, hardtack was often dunked in brine, coffee, or some other liquid, or cooked into a skillet meal”. Cut Dough Into Squares Survival Bread Recipe - Cut Dough into Squares Ingredients – Hardtack Recipe (Survival Bread) 2 Cups – All Purpose Flour – 240 grams – Do not use self-rising flour 3/4 Cup – Water – 175 milliliters 1 1/2 Teaspoons – Salt – 7.5 milliliters – Optional but salt acts as a natural preservative. See tips section below. Servings – 10-12 biscuits/crackers. For 20-25 hardtack biscuits/crackers, you just need to double each ingredient in this hardtack recipe. Equipment Needed – Measuring cup & spoons, mixing bowl, rolling pin, cutting board, silicone spatula, baking sheets, oven mitts, cooling rack and an oven. Plus airtight food containers. Use Chopsticks To Poke Holes In Dough (Picture Before Baking) Hardtack - Poke holes with chopsticks into the dough Instructions – Hardtack Recipe (Survival Bread) Preheat oven to 375 degrees F. Mix the flour, water and salt in a bowl. After mixing completely, the dough should be a little dry (and not stick to your fingers). If your mix is still too sticky, you can add more flour in small increments until the dough is dry enough. Use a roller to spread out the dough on a counter, large cutting board, etc. until it reaches a thickness of roughly 1/3 to 1/2 inches. To prevent sticking to the counter or cutting board, you should spread a little flour on the surface before rolling the dough. Also spread a little flour on top of the dough to prevent the roller from sticking to the dough. Cut the dough into squares (i.e. 3 inch squares). You can create square hardtack “biscuits” by cutting the dough horizontally & vertically on a large cutting board. Poke narrow holes in the hardtack biscuits with a chopstick or fork. The holes should go all the way through to the other side of the hardtack. This prevents the hardtack from puffing up. Place the hardtack biscuits on a baking sheet/tray. Put the baking sheet into the oven and bake for 30 minutes. Wear oven mitts. Flip the hardtack over with a spatula and bake for another 30 minutes. Wear oven mitts. Remove the baking sheet from the oven. Wear oven mitts. Then use a spatula to remove the hardtack from the baking sheet. Place the hardtack biscuits on a cooling rack in order to cool down. When completely cooled, place the hardtack in an airtight container. Please read the tips section below for extra information on how to make this recipe successfully.

Challah

NY Times Challah

INGREDIENTS
1 ½ packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
½ cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 ½ cups all-purpose flour
Poppy or sesame seeds for sprinkling

PREPARATION
In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

No Knead Bread NYT

Garlic Bread

1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
2. Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.

FRENCH BREAD

Sweet Potato Flat Bread

Sweet Potato Flatbread
(recipe from Food Parsed. Learned about it from Off Grid with Doug and Stacy)

Prep time:  45 mins

Cook time:  15 mins

Total time:  1 hour

Serves: 6 flatbreads

Ingredients

• 2 tablespoons of oil
• 1 cup of all-purpose flour + ¼ cup of flour for rolling out the flatbreads
• 1 cup of mashed sweet potato
• ½ teaspoon of salt

Instructions

1. Mix together 1 cup of flour, 1 cup of mashed sweet potato, and ½ teaspoon of salt. Knead until it forms a smooth dough.
2. Put the remaining flour on a flat surface. Divide the dough into 6 equal pieces, and roll out each piece into a thin circle.
3. To cook, heat up 1 teaspoon of oil in a medium pan.
4. When the oil is hot, put a flatbread into the pan. Cook the first side for about 3 minutes, flip over the flatbread, and continue cooking for about another 2 minutes.
5. Remove the flatbread from the pan, and repeat the process with the other flatbreads.
6. Serve immediately.

Olive Cheese Bread

• 1 loaf French Bread
• 8 ounces, weight Pimiento-stuffed Green Olives
• 8 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• 1/2 cup Mayonnaise
• 1 pound Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

From The Pioneer Woman

Irish Soda Bread

from Duggar Family Blog
http://duggarsblog.blogspot.com/2012/04/duggar-recipe-irish-soda-bread.html

Traditional Irish Soda Bread

Ingredients:

1 cup white flour (+ a little extra for sprinkling in pan and on top of bread)
3/4 or 1 cup wheat meal*
1/2 teaspoon salt
1 teaspoon soda
1 egg **

3/4 cup buttermilk (or 3/4 cup milk & 1 TBSP. white vinegar or lemon juice)

Directions:

1. Preheat oven to 425F. Mix dry ingredients with egg, then add 3/4 cup buttermilk (can add a little more if dough is too dry and doesn't "pull away from the sides" easily.) Mix with spoon.  ***

2. Sprinkle flour on top and sides of bread dough in bowl. Sprinkle flour in bottom of pan.****

3. Roll dough from bowl into pan. Use knuckles to gently push bread down. 

4. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help the heat get into the center of the dough while it cooks. 

5. Let rise 20 min.  Bake in oven at 425F for about 20-25 minutes. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. 

6. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked. Makes one little loaf. 

*If traditional Irish wheat meal is not available in your region,King Arthur Irish-Style Wholemeal Flour works, as does regular whole wheat or wholegrain flour. To make white Irish soda bread, replace the wheat meal with plain flour.

**Can be made without an egg, but will have to be eaten in the same day.

***If the dough is still really sticky, try adding a bit more flour.  

****Adding a bit of grease to the pan never hurts, especially if you are using a pan that is notorious for sticking. Some bakers prefer to sprinkle their pans with corn meal instead of flour.