Banana Blueberry Bread

Ingredients:

1 c. sugar
1/2 c. oil
1 c. mashed ripe banana
1/2 c. plain yogurt (I use sour cream)
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp salt
1 c. fresh or frozen blueberries, thawed


Topping:

1/3 c. flour

1/2 c. brown sugar
1/4 c. butter
1 c. rolled oats
1/4 tsp. nutmeg
1 tsp. cinnamon

Heat oven to 350 degrees grease and flour bottoms only of three (6 x 3 1/2 inch) loaf pans ( one 9x5 inch loaf pan can be used). In large bowl, beat together sugar and oil. add bananas, yogurt (or sour cream), vanilla, and eggs. Blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans. Mix topping ingredients and sprinkle over each loaf. Bake at 350 for 40-50 minutes (60-70 for large loaf pan), or until toothpick inserted in center comes out clean. ** you may need to cover with aluminum foil about half way through so that the topping doesn't burn.** Cool 5 minutes; remove from pans. Cool completely

-Jessi Nelson

Pan Rolls

1 TBSP active dry yeast

½ cup vegetable oil or melted margarine

1 ½ cups lukewarm water

5 to 6 cups hot roll mix (recipe follows)

2 eggs, beaten

In a large bowl, dissolve yeast in lukewarm water.  Blend in eggs and oil or margarine.  Add 5 cups hot roll mix.  Blend well.  Add additional hot roll mix to make soft, but not too sticky dough.  Knead about 5 minutes until dough is smooth.  Lightly butter bowl.  Put dough in bowl and turn to butter top.  Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.  Grease a 13” x 9” baking pan or two 9”, round pans.  Punch down dough.  Divide dough into 24 to 30 balls of equal size.  Place balls in prepared pans.  Cover and let rise again until doubled in bulk, about 30 to 40 minutes.  Preheat oven to 375°F (190°C).  Bake 20 to 25 minutes, until golden brown.  Makes about 24 rolls.

Hot Roll Mix

20 cups all-purpose flour

4 tsp. salt

1¼ cups sugar

1 cup instant nonfat dry milk

Combine all ingredients in a large bowl.  Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of hot roll mix.

-Emily Chai

Mama’s Buns/Cinnamon Rolls

2 Cups Warm Water

1 T Yeast

½ Cup Dry Milk
2 T Sugar (double and use brown sugar for cinnamon rolls)

2 eggs

½ Cup melted Butter

1 t salt

About 8 cups of flour

Mix together 1^st 4 ingredients in bowl till smooth.  Add eggs, salt, and enough flour to make thin pancake type batter.  Pour melted butter along sides of bowl as to not cook eggs, mix until glassy looking. Add flour slowly well mixing until sticky dough forms.  Spray bowl with nonstick spray and let raise for about 1 hour or until double.  Punch down, form rolls and let rise to double again before cooking at 350 for 25-30 min, should be golden brown and hollow sounding when done.

For cinnamon rolls punch down and roll out into a thin rectangle. Cover with melted butter, add brown sugar and cinnamon. Roll up and cut with thread set on greased pan and let rise until double.  Cook at that same temp and time as rolls.

-Irene Beyrich

Healthy Honey Whole Wheat Bread

Combine in bowl to start yeast-
5 C hot but touchable water
3 Tbsp active dry yeast
1/2 C honey
Add
5-6 Cups white wheat flour (fresh ground is great) White Wheat has a lighter texture than the common red wheat and makes for lighter, softer bread.

It should be about the thickness of pancake batter at this point. Let it sit for a few minutes until some bubbles start to form- then you know the yeast is activated and working right.
Add
1/4 C vital wheat gluten
1-2 TBSP lemon juice
2-3 TBSP olive oil (any of your vegetable oils will work I prefer the flavor of the olive with the wheat)
Whip with electric mixer for a few minutes, if you start to notice a stretchy/stringiness to the 'batter' at this point, that is great- it's the gluten starting.
Finally Add
2 TBSP salt (you've waited this long for the salt so it wouldn't interfere with the yeast or gluten production, but don't forget it!)
6-10 more Cups white wheat flour- Just enough so that it forms a non-sticky dough that will pull away from the sides of the bowl, forming a ball in the middle. Don't let it get super stiff, you still have to knead it.

Knead the dough- I use a Bosch mixer on high for 3-5 minutes. A KitchenAid will do a half batch. Otherwise, it's your muscles. Knead until dough is smooth and satiny again. The trick of stretching and seeing if it will spread thin without tearing is very helpful. After kneading, let the dough rest for 15 minutes or so. Then form into loaves- I get 5 of the smaller pans or 3 of the bigger loaf pans. Most pans you find are the bigger. Let raise until double. Bake at 350 for about 30 minutes. (This is how I used to bake it, but my oven is baking it at a lower temperature, faster lately. I suggest setting the oven at 325-350, a timer for 20 minutes and WATCHING it.) Done when brown and hollow sounding. Remove immediately from pans and cool completely so moisture doesn't condense on it. While still warm, brush tops with oil or butter to keep the crust soft.

-Irene Beyrich

Bruschetta

INGREDIENTS

1/2 loaf Italian Bread

4 Roma tomatoes, diced

1/4 tsp salt

1/4 tsp pepper

1 Tbsp olive oil (the best you can afford

1 Tbsp balsamic vinegar (the best you can afford)

1 tsp dried Italian seasoning

1 tsp dried basil - (use several fresh leaves if available)

1 whole garlic clove

2 Tbsp Classico brand Sundried Tomato Pesto (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Slice the bread into 1/4" slices and place on cookie sheet. Toast bread until outside is crispy but is still a little soft in the middle.

3. Mix the tomatoes, salt & pepper, oil, vinegar, and seasonings (and pesto if using) in a bowl. Let sit and marinate.

4. When the bread is toasted, rub the whole garlic clove over the toast slices - (it will kind of dissolve as you run in on the toast).

5. Spoon 1 to 1 1/2 Tbsp of the tomato mixture on top of toast. Drizzle with a little more olive oil if desired.

Source: Jackie S.