Please follow this link for a banana bread recipe that has endured generations, and that your family and guests are sure to love!

http://samoa6.hubpages.com/hub/Simple-Homemade-Chocolate-Candy

A recipe-transcript of Alton Brown's "The Dough Also Rises" from his program Good Eats (Season 1, Episode 7); heavily edited; ingredients converted to metric weight.

SOUTHERN BISCUITS

283 g low-protein flour (adequate substitute = 3 parts AP flour + 1 part cake flour)
18 g baking powder (4 teaspoons)
1 g baking soda (1/4 teaspoon) (to balance the acid from buttermilk, which would otherwise offset the baking powder's leavening)
6 g salt (1 teaspoon)
227 g buttermilk
28 g butter, chilled
57 g shortening, chilled

Preheat oven to 400 F.
Mix dry ingredients.
Quickly work chilled fats into the dry ingredients with your fingertips until mixture looks like breadcrumbs.
Add buttermilk and stir briefly, creating a loose mass of sticky dough.
Dump onto a lightly floured Silpat or lightly floured parchment paper and gently work the dough until it comes together.
Pat dough into a disc about 2/3" thick. (Do not fold the dough over itself, as many recipes suggest.)
Form biscuits using a 2" biscuit cutter. Cut straight down. (Avoid twist-cutting).
Lightly reform the leftover dough to make more biscuits.
Place biscuits close to each other (1/4" spacing) on aluminum sheet pan (not stainless steel or Teflon). (Close spacing means they'll rise up instead of out and the edges won't bake up hard.)
Dimple center of each biscuit with your thumb. (This helps them rise evenly instead of domed.)
Bake for 15-20 or until golden brown.
Serve right out of the oven slathered with butter and jam or marmalade.

SCONES

283 g low-protein flour (adequate substitute = 3 parts AP flour + 1 part cake flour)
18 g baking powder (4 teaspoons)
24 g granulated sugar (2 tablespoons)
6 g salt (1 teaspoon)
Dried currants or cranberries (optional)
57 g butter, chilled
57 g shortening, chilled
170 g heavy cream
1 large egg

Preheat oven to 400 F.
Mix dry ingredients.
Quickly work chilled fats into the dry ingredients with your fingertips until mixture looks like breadcrumbs.
Add dried fruits to this mixture and toss to mix.
Whisk heavy cream and egg in a bowl.
Add heavy cream and egg mixture to dry ingredients and stir briefly, creating a loose mass of sticky dough.
Dump onto a lightly floured Silpat or lightly floured parchment paper and gently work the dough until it comes together.
Pat dough into a circle disc about 1/2" thick.
Cut into 8 triangles as you would a pizza, like so: 
Place scones close to each other (1/4" spacing) on aluminum sheet pan (not stainless steel or Teflon). (Close spacing means they'll rise up instead of out and the edges won't bake up hard.)
Bake for 15-20 or until golden brown.
Serve warm with clotted cream (Devonshire cream), jam and lemon curd.

SHORTCAKE

(VERSION WITH BUTTERMILK)

283 g low-protein flour (adequate substitute = 3 parts AP flour + 1 part cake flour)
18 g baking powder (4 teaspoons)
67 g sugar
1 g baking soda (1/4 teaspoon) (This balances the acid from the buttermilk, which would otherwise offset the baking powder's leavening.)
6 g salt (1 teaspoon)
28 g butter, chilled
57 g shortening, chilled
227 g buttermilk

Preheat oven to 400 F.
Mix dry ingredients.
Quickly work chilled fats into the dry ingredients with your fingertips until mixture looks like breadcrumbs.
Add buttermilk and stir until dough just barely comes together.
Spoon dough right onto an aluminum sheet pan (not stainless steel or Teflon) in any shape or size you wish.
Generously brush with melted butter and sprinkle heavily with sugar.
Bake for 15-20 or until golden brown.
Cool.
Serve smothered with berries and whipped cream.

SHORTCAKE

(VERSION WITH HALF N' HALF)

283 g low-protein flour (adequate substitute = 3 parts AP flour + 1 part cake flour)
18 g baking powder (4 teaspoons)
67 g sugar
6 g salt (1 teaspoon)
28 g butter, chilled
57 g shortening, chilled
227 g half n' half

Preheat oven to 400 F.
Mix dry ingredients.
Quickly work chilled fats into the dry ingredients with your fingertips until mixture looks like breadcrumbs.
Add half n' half and stir until dough just barely comes together.
Spoon dough right onto an aluminum sheet pan (not stainless steel or Teflon) in any shape or size you wish.
Generously brush with melted butter and sprinkle heavily with sugar.
Bake for 15-20 or until golden brown.
Cool.
Serve smothered with berries and whipped cream.

Does anyone have a good low-fat cornbread recipe they would be willing to share?  Thanks,

Gary Lam

Molokai Hawaii

I have now made a banana bread and a pumpkin bread in my breadmaker. On each occasion the bread has come out fine but they taste like regular bread. I am following the instructions and am putting in the banana/pumpkin as I put in the liquids. Am I doing it wrong?

Need some help Guys

I am making bread for my restaurant

24 burger buns (got it)

4 free form loaves

after first rise i press the dough out to about 1" and  square it with my dough cutter and divide and round my buns (don't need help for the buns), then i am left with a square that i cut by eye into 4 equal parts, i am not sure how to fold or form the loaves.

is there a Video i can watch??

Neighbor has asked for an avocado bread.  All he could tell me is his mother made it like a banana bread in a loaf pan.

Any one have a recipe?  Do I swap out the butter for avocado?  Equal amounts?

Any help is appreciated.  Thanks!

I made this wonderful Fresh Pumpkin Bread  added walnuts, It came out so good I decided to  made another one, but I substituted butter with a buttery spread and the eggs were replaced with a Egg Replacer, I added walnuts and raisins to this one. 

Both loaves turned out beautifully they were moist and the texture was perfect.

Hey everyone,

I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas.  The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise. 

Just curious.

joel

Hi

Anyone can enlighten me on why using organic whole meal flour and organic plain flour, both product of Turkey clogged my kitchen sink and i had to hire a plumber to unclogged it?

Before this, i used another non organic whole meal flour with non-organic plain flour don't have this kinda of problem.

When i used my hand to make the pita dough, i felt it's way tooooo sticky till i can felt my hand lacking of oxygen.

This is my recipe for pita bread

Whole Wheat Pita Recipe
makes 12, 7-inch pitas

2 Tablespoons honey
2-2 1/2 cups lukewarm warm water, divided
4 1/2 teaspoons active dry yeast, (two 1/4-ounce packages)
3 cups (13 1/2-ounces) unbleached all-purpose flour
3 cups (13 1/2-ounces) whole wheat flour
1 Tablespoon kosher salt
1/4 cup extra virgin olive oil plus 2 Tablespoons for coating
cornmeal for dusting

In the bowl of a stand mixer fitted with the dough hook, stir together the honey and 1 cup of the warm water. Stir in the yeast and set aside until the yeast has bloomed, about 5-10 minutes. Add to the same bowl both flours, salt, 1/4 cup oil, and 1 cup of the warm water. Mix on low speed until the mixture is smooth and elastic, adding up to 1/2 cup more water a tablespoon at a time as needed. Increase the speed to medium and knead for 4-5 minutes. Turn the dough out onto a lightly floured surface and shape into a ball. Drizzle 1 tablespoon of the oil in the same mixing bowl. Return the dough to the oiled bowl, drizzle the top of the dough with the remaining oil, turning to coat the dough with oil. Cover the bowl with a cloth or piece of plastic wrap and set in a warm, draft-free place to rise until doubled in size, about 1 hour.

Gently deflate the dough and let rest for 20 minutes. Turn the dough onto a lightly floured surface and divide the dough (I like to use my kitchen scale) into 12 even pieces, about 3 3/4-ounce each. Shape each piece into a ball on an unfloured area of the counter, cup your hand over it, and quickly rotate your hand over the dough, forming a tight, evenly round ball. On the lightly floured surface of your counter, roll each piece of dough into a 1/8-inch thick circle, about 7-inches in diameter; keeping the remaining dough balls covered with a sheet of plastic wrap. Set each round on a large baking sheet without overlapping. Lightly dust the rounds with cornmeal to prevent them from sticking. Cover the dough with a lightly damp towel and let them rise for 1 hour until puffy, but not necessarily doubled in size.

I just recently started baking and have made banana bread a few times using my wife's recipe.  It tastes good but it rises very high in the middle of the pan (5x9 pan).   What would cause the bread to rise so high in the middle?

Thank you

Hurrel