Banana bread, corn bread, muffins... some times there is nothing better.
Exchange ideas, tips and tricks, and favorite recipes here.
hey friends , ok so here is my first try to make an awesome cornbread in oven . i mixed my dry and wet ingredients separately and then mixed them and used a machine to give them some good mix so there is no lumps in the batter . i baked it at 220 degree C for 25 min .
i used this recipe :
https://www.youtube.com/watch?v=bEErkOhSrj0
and my baking plate looks like this :
Was woken by a skunk marking her territory outside my open bedroom window early this morning, which put me in a foul mood. Stumbled into the kitchen where I gathered together all the past-dated ingredients remaining in my pantry to make this rotten banana bread. Think the egg carton read DEC 29; walnuts expired in May and the flours, butter, chocholate, sugars, raisins and leavening were all years old.
Hi there,
I have a whole wheat soda bread recipe I use that gives me good results. I decided to try replacing the whole wheat with whole rye. I also replaced the buttermilk with stout and a little vinegar.
So far so good, the loaf rose beautifully then 10 minutes in sunk like the titanic! I left it to finish cooking so I could still taste it. The flavour is spot on. Not too dense, nice crumb, nice and moist.
What happened, I thought quick breads work well with low gluten grain?
Would adding vital wheat gluten make any difference?
A last-minute request from a friend to bring 'something sweet' to a Sunday brunch led to putting this together from whatever I had in the kitchen. It was very well received, very moist and great flavor, though I think it could have had a lighter crumb had I been a bit more gentle when folding in the flour.
Recipe:
1. Preheat oven to 180F, and grease a loaf pan.
I have a fairly large freezer and I put some leftover quick breads into the freezer, unwrapped, since I just ran out of plastic wrap. Is it bad to leave them exposed in the freezer? Why/why not? How long would they last?
It's been a hectic week--no time for slow-rise baking--so I tried a baking-soda-raised recipe for Boston Brown Bread that I found in Stan Ginsberg's The Rye Baker. The recipe said to mix the ingredients together, put the batter in a greased loaf pan, seal the pan with greased aluminum foil, and bake at 200°F/90°C for 3 hours.
Is it okay to add bananas to my banana bread? I ask because every time I add bananas, the banana bread gets all mushy. Maybe I am adding too many bananas to the mix. Any comments would help point me in the right direction.
I would like to share my favorite banana bread recipe. It's incredibly moist and bursting with flavour.
Ingredients :
