Banana Bread, an adaptation.

OK Truth. My favorite baking recipe that I make, is Banana Bread. This bread is darker and richer than what you’re used to seeing because it cooks low and slow and caramelizes everything while cooking. Enjoy it- it’s super simple and fast to make- I keep old Bananas in the freezer and put them in warm water for 10 minutes to peel them. I’ve started playing with inclusions lately too- I did this recipe with Blueberries- YUM! and the most recent was with Strawberry preserves that I made from farmers market strawberries.

Banana Bread, an adaptation.

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

This bread is darker and richer than what you're used to making because it cooks low and slow and caramelizes everything while cooking.
Ingredients
  • 3 over-ripe Bananas
  • 2 eggs
  • 1 Cup of Sugar and a tablespoon or so of Molasses(or ½ C with a half C of any fruit Preserves you like- I just did Lemon Strawberry- OMG)
  • ¼ C Oil (Coconut or Canola, not Olive)
  • ⅓ C Buttermilk or Plain Yogurt (I frequently substitute Soy milk + zest and 1 lemon's juice- now that's a standard)
  • 1 Lemon's zest and juice
  • 1 tsp Vanilla
  • COMBINE DRY INGREDIENTS:
  • 1-3/4 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
Instructions
  1. Start the bananas and sugar on medium heat until bubbling, remove from heat and let cool for 20 mins then add oil and vanilla. Combine dairy and lemon and egg together and add it to the banana mixture. Whisk dry ingredients together- Flour, salt, baking soda
  2. Turn Oven on to 325º and Grease and flour a loaf pan.
  3. Combine wet and dry ingredients and bake for 1 hour and 20 mins or until it's no longer soft in the middle. Minimum 1 hour 20 mins.

Let cool for at least a half hour- I know I know- Life’s rough.

Recent Sourdough Development

So a month ago I made a Sourdough Starter using similar method to the one found in The New Basics Cookbook, which should be in your cookbook library if it isn’t. Lukins and Rosso offer up a quick way to make an amazing tangy sourdough with reliable results. The basis of their recipe is the use of buttermilk which will impart an instant tangy familiar sourdough flavour without having to harvest wild yeasts, allowing you to develop a starter more quickly and without the possibility of having it mold, or go bad. I’ve altered their starter (actually, I’ve made it before and just went off memory when I did it this time). Instead of using regular buttermilk, I (have used hard cider) made a hot water (110º) and mashed unsulfered thompson red raisins (making like a raisin juice kind of substance, trashing most of the pulp and keeping some for nuance) and added powdered buttermilk, some raw honey.

So I have one cup of horrible smelling raisin buttermilk juice and to it, I add one cup of bread flour. Set that aside in a glass container with plastic wrap loosely covering it and leave it for a day. If you want, you can add some yeast to it to ensure you successfully achieve the act of creating “life” in a jar, or take your chances and see what kind of yeast you’re living with!

(If you choose cider, try to get an organic or natural- stay away from Potassium Sorbate or other preservatives, as it can kill your yeast enterprise. Harpoon is all natural, Sammy Smiths and maybe you’ve got a local cider? I think Harpoon is the cheapest best tasting Cider on the market.)
 

So after 24 hours of sitting out on your kitchen counter, you should notice some activity- a little or a lot of bubbling is evidence of your success. No bubbles, means, dump it and start over, and if you didn’t add yeast, try doing it on your second batch (1/4 tsp will do). Toss the “bitch” (Bourdains affectionate name for bread starters) in the fridge with a loose cover so it can breath- I use loose plastic wrap on a 1 quart jar (like a ball or old spaghetti sauce jar) and just place the jar lid on top. Now, you can let that funk sit in your fridge for a week and then add an extra cup of flour and of water to it to “feed the bitch” (Bourdain, again). If you want to use starter right after you make it and skip that last step, initially- just use 2 cups of funk water and 2 cups of flour to start your bitch. Now, here’s the irony in Bourdain’s name calling- you, the owner of said starter are now responsible for feeding this baby once a week, empty half of the starter from the jar (stir in the hooch first- that’s a low alcohol liquid produced by your yeast, and another sign that things are working, it also adds to the sourness, and is harmless) and use that approx. 1 cup of starter for making bread, adding a cup of warm water and flour back to the jar and stirring it in. Now you don’t have to make bread with this every week, but you do have to maintain it. So you can empty half the jar into the trash or use it, but don’t dump it down your drain or disposal because it WILL muck up your plumbing. By feeding it, now you’re the bitch (ha!), you’re providing the yeast with fresh flour to consume along with a drink of water. *a note on water- what you put in is what you get out, so use bottled or filtered, that’s the secret to your local pizzeria, italian, or french restaurants amazing breads.

Now all you have to do is add a cup of warm water to your cup or so of starter, 2-3 tsp of salt (very important, don’t forget it) and 3-1/2 to 4 cups of flour. This last part is a judgement call- you want your mixture to come back to form somewhat and that’s how you know you’ve added enough flour. The dryer or wetter your starter is will affect the amount of flour you’ll need. Wet dough is OK, but too wet and it may not rise enough and it will be hell to deal with once it rises, like dealing with a bowl of old elmers glue (it just happened to me). So just make sure you add enough to ensure your dough holds it’s shape and then put it somewhere kind of warm for 24 hours (maybe less, but not likely). It should, in this time, double in volume and have some bubbles on the top. From there you scoop it out onto a floured surface, sprinkle some flour on top as well and fold it a few times gently and shape it into a ball (it will probably be quite loose- and that’s ok). Place it on a floured cloth (I add oat bran or wheat bran to the cloth as well to absorb some moisture and keep it from sticking) and cover it with a cloth. Let it rise again- 4-8 hours or so and then gently flop it into a preheated (450º) Creuset or stoneware covered casserole and bake it for 30 minutes covered, remove the lid and let it bake another 15 minutes until it’s brown. Remove it from the pot and set it on a folded kitchen towel or better yet, a cooling rack for at least a half hour. If you listen carefully, you can hear it crackle as it cools…

Parmesan Garlic

Adaptation of the Lahey Mother recipe,(see my post on No Knead) I started with the basic recipe and then upon turning it out onto the floured kitchen table I dotted half the surface with 1/2x1x1/8 slices of parmesan and whole cloves of garlic, then folded it to cover the inclusions, did the same for the other half (now a half circle- so covering 1/4 circle) folded it again and quickly shaped it into a ball and placed it in a bowl lined with an oat bran dusted cotton napkin.

Here’s what I did…

+/- 3C Bread Flour (Must be Bread Flour)
1-1/4 tsp salt
1/4 tsp dry yeast
1-1/3 C cool water (55º-65ºf) Winter tap is prob. 45º (I used cider that was semi-hardened in the fridge- don’t use anything that has potassium sorbate or you’ll kill the yeast.) I also nuked it for 45 seconds to warm it a bit.

Whole wheat bran, flour or something else for dusting.

1/4 lb or less of small slices of parmesan Cheese
1 head of roasted garlic- this I cheated on and bought from Wegmans olive bar- if you need to rast it yourself- peel all the cloves from a head of garlic and roast them in the oven at around 300º after tossing them in a bit of olive oil, enough to coat them. DO NOT LET THEM GET DARK!

Mix water with yeast, stir, add salt, add flour, it should be fairly wet so i mixes well, but not so it puddles or smears in the bowl…(mix it quickly with a wooden spoon in a ceramic, glass or plastic bowl. Cover with plastic wrap and forget it for a day and a half or more- (start it at night, say 10pm- then the next evening, you’re ready for stage 2)

Turn out onto a floured surface and quickly fold 1-2 times- adding the cheese and garlic on one side, then fold and add more on the remaining half and fold and immediately shape into a ball. Place it on a liberally dusted kitchen towel (NOT TERRY) with the seam side down, like linen or smooth cotton. COver ball with more bran dust or whatever you choose and cover with another towel. Let sit to rise again for 2-4 hrs.
1/2 hr before the bread is ready to bake- preheat oven and a cast iron covered dutch oven or ceramic casserole with lid to 475º. Carefully and quickly flop the dough into the cast iron pot, shake it a bit to settle it and cover, bake for 1/2 hr. uncover and go another 5-15 mins based on color. Let cool for 1/2 hr. (This is a must). Enjoy!

No Knead

An amazingly chewy Irish Wholemeal with Homemade Cider

No Knead Bread?

Yes. And you may never make bread any other way again. I may not buy bread ever again. This was the easiest thing I have ever cooked in my life by far. The secret? Don’t mess with it. This is the NYTimes reviewed bread found at the well known Sullivan Street Bakery in New York City. I followed the mother recipe in My Bread: The Revolutionary No-Work, No-Knead Method, it was simple and the only thing you need to know is, it should be wetter than any other bread you’ve tried to make. Never Baked bread before? If you have a covered Ceramic casserole, a Creuset and emile henry covereed baking dish or any other glazed cast iron or ceramic dish- you’re ready to go. The one thing this recipe calls for that’s different than most conventional breads (minus sourdoughs) is about 18 hours of initial rise time and 2-4 hours of secondary rise time. I just started my second loaf at around 6 pm, which should make it workable by noon- but I can wait til 5 if I need to. Follow the instructions in the NYTimes article or buy the book. I know you’re thinking, well so what if Garrison thinks it’s easy, he can cook. Trust me, try it.

Here’s what I did…

+/- 3C Bread Flour (Must be Bread Flour)
1-1/4 tsp salt
1/4 tsp dry yeast
1-1/3 C cool water (55º-65ºf) Winter tap is prob. 45º (I used cider that was semi-hardened in the fridge- don’t use anything that has potassium sorbate or you’ll kill the yeast.)

Whole wheat bran, flour or something else for dusting.

Mix water with yeast, stir, add salt, add flour, it should be fairly wet so i mixes well, but not so it puddles or smears in the bowl…(mix it quickly with a wooden spoon in a ceramic, glass or plastic bowl. Cover with plastic wrap and forget it for a day and a half or more- (start it at night, say 10pm- then the next evening, you’re ready for stage 2)

Turn out onto a floured surface and quickly fold 1-2 times and immediately shape into a ball (it’s gonna be soft). Place it on a liberally dusted kitchen towel (NOT TERRY), like linen or smooth cotton. COver ball with more bran dust or whatever you choose and cover with another towel. Let sit to rise again for 2-4 hrs.
1/2 hr before the bread is ready to bake- preheat oven and a cast iron covered dutch oven or ceramic casserole with lid to 475º. Carefully and quickly flop the dough into the cast iron pot, shake it a bit to settle it and cover, bake for 1/2 hr. uncover and go another 5-15 mins based on color. Let cool for 1/2 hr. (This is a must). Enjoy!