Chocolate chip
Banana Bread
Ingredients
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1 ¾ cups All-purpose flour
¾ cup Brown sugar
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
1 tsp Ground cinnamon
2 large Eggs, lightly beaten
½ cup Unsalted butter, melted and cooled
3 large Ripe bananas
1 tsp Vanilla extract
1 cup Chocolate chips
2 tbsp Sliced almonds
Preheat oven to 3500 F. Butter the bottom and sides of a 9 x 5 x 3 inch loaf pan and line the bottom of the pan with a piece of parchment paper.
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In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon and stir in the Sliced almonds and chocolate chips. Keep this aside.
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In another bowl, combine the mashed bananas, beaten eggs, melted butter and vanilla. With a spatula lightly fold in the dry ingredients into the wet ingredients just until combine and the batter is thick. Make sure not to over mix the batter. Scrape the batter into the prepared pan and sooth the top with a spoon or spatula. Sprinkle sliced almonds on top.
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Bake this for about 55 to 60 minutes until the bread is golden brown in color or the toothpick inserted into the center comes out clean.
Place on a wire rack to cool and then remove the bread from the pan.
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Serve warm or at room temperature.
Ingredients
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1 ¼ cups All- purpose flour
1 tsp Baking powder
¼ tsp Salt
2/3 cup Granulated sugar
¼ cup Plain yogurt
½ cup Vegetable oil
1/3 cup Milk
1 tsp Pure vanilla extract
1 no Large egg
1 cup Fresh blueberries
¼ cup Black raisins
Cinnamon Crumb Topping
½ cup All-purpose flour
1/3 cup Brown sugar
¼ cup Butter, softened
1 tsp Cinnamon
In a small bowl, whisk together flour, brown sugar, and cinnamon. pour in the melted butter and stir with a fork until crumbly. Keep this aside in the fridge until ready to use.
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Preheat the oven to 375 F.
Place 12 muffin liners in a cupcake pan. In a medium bowl whisk together flour, baking powder and salt. Keep this aside.
In another bowl combine sugar, yogurt, egg, milk, oil, and pure vanilla extract.
Add the wet ingredients into the dry and gently fold just to combine all well together. Take care not to over-mix the batter. Lastly fold in blueberries and raisins.
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Evenly distribute the between the prepared muffin tin. Remove the cinnamon crumb topping from the fridge and break it up into small chunks. Sprinkle the tops with 1 tablespoon of crumb topping. Bake the muffins for about 40 – 45 minutes or until the toothpick inserted into the center of the muffins comes out clean.
Allow to cool slightly before removing from the tin.
Cinnamon Blueberry
muffins
MILK
Bread
In the mixing bowl of a stand mixer add flour, yeast, sugar and milk powder. Give this a quick mix. Add warm milk and start kneading on low speed until all ingredients are mixed well together.. Add salt and increase the speed to medium low and continue kneading until the dough pulls away from the sides of the bowl, for about 6 minutes.. Add butter and knead for 2 more minutes or until butter is incorporated into the dough. Add one table spoon flour , if necessary.
The dough may be little sticky. Transfer this to a floured surface and knead the dough by hand for 30 seconds to form a smooth round ball. If the dough is too sticky, add 1 or 2 tbsp flour and knead the dough. Make sure not to add too much flour.
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Grease a large bowl with oil or non-stick cooking spray and place the dough in the bowl . cover it with a plastic wrap and allow the dough to rise in a relatively warm place for about 1 to 2 hours or until the dough is double in size.. After the dough is risen, punch it down to release the air.
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Lightly flour a work surface, our hands an rolling pin and roll it into about 8 x 15 inch rectangle. Then roll it up to 8” log. Grease 9 x 5 inch loaf pan with oil or non-stick cooking spray. Place the dough into the pan. Now again cover it lightly with a plastic wrap and allow it to rise until the dough is about 1” above the top of the loaf pan, for about 45 minutes to 1 hour.
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Preheat the oven to 350 F and bake this for 30-40 minutes or until top is golden brown in color.
Ingredients
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Ingredients
3 cups Bread flour (plus more for kneading)
2 tsp Instant yeast
3 tbsp Granulated sugar
2 tbsp Dry milk powder
330 ml Warm milk (warm between 120 degrees F and 130 degrees F)
2 tsp Salt
2 tbsp Unsalted butter, softened and room temperature.
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