BREADS

Banana Peacn bread from Selma Zukerman

Cooking Jewish a cookbook by Judy Bart Kancigor

Makes 1 loaf

Butter or vegetable cooking spray for greasing the pan

3 cups all-purpose flour, plus extra for flouring the pan

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

2/3 cup (1- tablespoons plus 2 teaspoons) butter, at room temperature

1 1/3 cup sugar

1 large egg at room temperature

Yoke of 1 large egg, at room temperature

1 ½ cup mashed ripe bananas (3 medium sized)

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

½ cup sour cream or buttermilk

¾ cup chopped pecans

¾ cup golden raisins (optional)

1. Preheat the oven to 350f. Grease and flour a large 10-inch loaf pan.

2. Sift the flour, cinnamon, baking powder, baking soda and salt together into a medium size bowl. Set it aside.

3. Cream the butter and sugar with an electric mixer on medium high speed until light, about 2 minutes. Add the egg and egg yolk, one at a time, beating well and scraping the bowl down after each addition. Blend in the mashed bananas, vanilla extract, and almond extract. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream (or buttermilk) in two additions, beginning and ending with the flour mixture. Stir in the pecans and the raisins if using

4. Transfer the mixture to the prepared loan pan and bake until it is golden brown and a cake tester inserted in the center comes out clean about 1 ¼ hours

5. Transfer the pan to a wire rack and cool for 10 minutes. Then loosen the loan by running a knife around the edges, remove it from the pan, and transfer it to the rack to cool completely.

Notes: My eggs were cold - straight from the refrigerator. I didn't use nuts - just being thrifty. I might add next time. I will definitely make this one again.

BREADS

Basic White Bread from Miriam B. Loo's Fresh From the Oven Breads

Basic White Bread

2 pkgs active dry yeast

½ cup sugar

3 cups warm water (105 degrees to 115)

1 tablespoon salt

½ cup vegetable oil

9 to 9 ½ cups unbleached flour

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water in a large bowl. Let set until foamy, 5 to 10 minutes. Combine yeast mixture, remaining sugar, 2 cups warm water, salt, vegetable oil and 4 cups flour. Beat well for 5 minutes; add remaining flour, 1 cup at a time, until a stiff dough is formed. Turn dough out of bowl onto a well-floured surface and knead until smooth and elastic, adding flour if needed. Form into a ball and place in a well-greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Punch down dough, divide into three portions and allow to rest on a lightly-floured surface for 10 minutes. Shape into loaves and place in three greased 8 ½ x 4 ½ x 2 1/2-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Bake in a preheated 400-degree oven for 20 minutes or until crust is golden brown and bread sounds hollow when tapped. Remove from pans; cool on wire racks. Note: This bread can be easily made in a heavy-duty mixer.

Makes 3 loaves

My personal notes about this recipe: Make sure the water is at the right temperature when you add the yeast or you could kill the yeast and your bread won't rise. I have not mastered oven proofing. I do mine in a bathroom with a space heater running. I only have 2 loaf pans the size called for here so I did 2 full size loafs and divided the 3rd ball into 3 and used mini loaf pans. It worked perfectly. I hope you enjoy making as much as I do.

BREADS

Banana Peacn bread from Selma Zukerman

BREADS

Basic White Bread from Miriam B. Loo's Fresh From the Oven Breads

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