Category Archives: Bread

Banana Banana Bread

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Banana Banana Bread

“Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor!
Servings: 12

Ingredients

  • 2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 medium egg beaten
  • 2 1/3 cups banana mashed and overripe, about 5 bananas

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
  • You can consider adding some cinnamon and walnuts OR 1/2 cup chocolate chips

Sticky Pull-Apart Bread

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Sticky Pull-Apart Bread

Recipe courtesy of The Pillsbury Doughboy's Kids Cookbook . This recipe comes from Megan’s first cookbook and has become a Fisher family favorite at Thanksgiving and other holidays. The recipe is easy and has never failed to satisfy.
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1/3 cup sugar
  • 1/3 cup brown sugar firmly packed
  • 1 tsp cinnamon
  • 1 package hot roll mix
  • 1/3 cup raisins or dried currants
  • 1 medium egg
  • 1 cup water heated to 120 to 130 degrees F
  • 2 TBL butter softened
  • flour
  • shortening
  • ¼ cup butter

Instructions

  • Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl. Stir together and set aside. In a large bowl, place flour and yeast from box mix, currants or raisins and stir until well mixed. Add beaten egg to flour mixture and stir. Measure and add hot water and 2 TBL butter. Stir until the dough pulls away from the sides of the bowl.
  • Place dough on lightly floured surface and with greased or floured hand, shape dough into a ball and knead for 5 minutes. Cover dough with large bowl and let it rest for 5 minutes. While waiting, generously grease a 12 cup Bundt pan with shortening. Melt ¼ cup butter in a small saucepan over low heat. Set aside.
  • With a knife, cut dough into 4 even parts and then cut each part into 8 pieces. You’ll have 32 evenly sized pieces when done. Form each piece into a ball. Dip each ball into the melted butter, then in the sugar-cinnamon mixture. Place balls in greased Bundt pan. Sprinkle any remaining mixture on tip.
  • Cover dough with sheet of plastic wrap and cloth towel. Place pan in warm place (80 to 85 degrees) to let the dough rise for 30 minutes. Pre-heat oven to 375 degrees. When dough has finished rising, bake in oven for 20 to 25 minutes or until golden brown. Remove from oven and immediately turn it upside down onto serving plate. Remove pan.