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Louis Remolde: The Single Baker

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baking

Whole-Wheat-Dark-Chocolate-Almond-Banana-Bread

Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.

I did make a few changes to the OG recipe which can be found at http://www.kingarthurflour.com. One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.

Ingridents

4-5 ripe Bananas about 2 cups

1/2 cup Vegetable oil

1 cup brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspooon nutmeg

1/2 cup dark chocolate chunks

1/2 cup sliced almonds

Directions

Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.

In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.

Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.

In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom. 

 Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.

Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.

Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!

I hope you love this recipe and add your flare to it as well happy baking !!!!!!!

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Sourdough Pretzels

So if you have the Sourdough starter and you keep up with the feeding, this will be very easy.
So when keeping up Sourdough you always have a discarded amount that you can use for other baking projects of the moment. Like Pretzels.
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Ingredients

1/2 cup unfed Sourdough
1/4 cup plus 2 tablespoons of lukewarm water
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon vegetable oil
3/4 teaspoon salt
1 teaspoon active dry yeast
4 cups water
1/4 cup baking soda
1 egg teaspoon water

In the bowl of your stand mixer fitted with dough hook, combine starter, warm water, flour, sugar, salt, dry yeast, and oil.
Beat on medium speed for 10 minutes until smooth and alittle sticky. Transfer the dough to lightly oiled bowl. Cover with plastic wrap. Set aside for 45-60 minutes.

bakers note: I have made the dough and placed it in the refridgerator over night and then taken it out to raise and reach room temperature.
When the dough has doubled in size its ready.
Preheat oven 450 degrees
Line a baking sheet with parchment paper.
Prepare 4 cups water and baking soda on high flame.
Separate the dough into 6 egual portions about 3 ozs
Take one portion roll it into a long rope using hands . Measures about 18- 24 inches give or take.
Make a U shape and then twist press the ends into bottom.

When water and baking soda boils, drop each pretzel in alone for around 30 seconds, tranfer to baking sheet. Repeat.
Brush each one with egg wash then sprinkle course sea salt.
Bake 12-16 minutes let rest on rack 5 minutes.
Enjoy.

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Apple Cinnimon Bread

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Rye Shortbread Cookies with Orange Zest and Sea salt

Continue reading “Rye Shortbread Cookies with Orange Zest and Sea salt”

Secret Chocolate Chip Cookies

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Continue reading “Secret Chocolate Chip Cookies”

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