Sugarlaws: Living Sweetly.

Entries Tagged as 'breads'

Apple Banana Cake

June 6th, 2009 · 47 Comments

Apple Banana Bread from Sugarlaws

Oh, baby.

And —

Are you ready for this?

This recipe is low fat, low sugar, and really, really good for you.

I’ll give you a moment to gather yourself.  Are you still with me?  Are you ready to make it?  Are you chomping at the bit, screaming into your monitor, “What are the ingredients already?!?”

Apples, bananas, flour, sugar, honey, eggs, flour, spices, salt and baking powder.  That’s it.  No butter, no oil, no kidding.  And you wind up with a dense, delicious flavor-filled cake, and you don’t even have to feel guilty about going back for seconds.

So the next time you’re about to melt a stick of butter to make banana bread, put it back in the fridge, and pull out this recipe.  You’ll be glad you did.

Apple Banana Bread from Sugarlaws

Apple Banana Cake

INGREDIENTS

2 large, very ripe bananas
1/2 cup sugar
1/4 cup honey
2 eggs
1 3/4 cups all purpose flour
1 tbsp baking powder
1 teaspoon cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch of salt
2 large golden apples, sliced
Additional honey, for drizzling

DIRECTIONS

Arrange the sliced apples on a baking sheet and drizzle honey over them.  Bake at 400 degrees for 10-15 minutes, or until apples are moist and tender.  Remove the apples from the oven and lower its heat to 350 degrees.

In a large bowl, mash bananas and sugar until combined and creamy.  Add the honey and eggs and continue to beat until well combined.  Add the flour, baking powder, salt, cinnamon, nutmeg, and cloves, and mix until combined.

Grease an 8″ round cake pan, and arrange one layer of apple slices on the bottom of the pan (use a little less than half the apples).  Pour the banana batter into the pan, and arrange a second layer of apples on the top, in an overlapping pattern.  Bake the cake in a preheated 350°F oven for one hour and ten minutes.

Apple Banana Bread from Sugarlaws

Tags: breads · Breakfast and Brunch · food

Oatmeal Wheat Bread

June 1st, 2009 · 21 Comments

Oatmeal Wheat Bread from Sugarlaws

I love, love, love, love, love homemade bread.

More specifically, I love this bread.  It shocks me sometimes how simple, how easy, it is to create gorgeous loaves of bread at home.  How moist, delicious and insanely addictive they are fresh out of the oven, and how quickly they disappear when I leave them on the countertops.

And I love how easy it is to create yummy new variations, just by changing a few ingredients.  Lately, as I’ve said before, I’ve been partial to the half bread flour, half whole wheat flour combination.  But I’ve also usually added butter, eggs, or some other ingredient to the bread to make it moist and richer.  This time, though, I tried something different.  This one was simple — flour, water, salt, sugar.

Who would believe that it would turn out just as moist and delicious as any more calorie-dense recipe I’ve made?  Well, it did.  This bread is really, truly great, and would make an awesome snack on the way to work in the morning, after school for the kids, or before dinner on a special night — it’s that versatile, and that good.

Finally, the winner of the Stonyfield Farm giveaway, is Comment #38, Steven!  I’ll be emailing today for your address, congratulations!

Oatmeal Wheat Bread from Sugarlaws

Oatmeal Wheat Bread

INGREDIENTS

1 packet yeast
1/4 cup water
1/2 cup instant oats, plus additional oatmeal for sprinkling on the loaf
1/2 cup water
3 cups whole wheat flour
3 cups bread flour
1 3/4 cups warm water
1 tsp sugar
2 tsp salt

DIRECTIONS

Proof the yeast in 1/4 cup of water with 1 tsp of sugar.  At the same time, microwave the oatmeal grains and 1/2 cup of water until oatmeal has absorbed the water, about 30 seconds to 1 minute.  When the yeast and water turns milky/creamy, mix it with the flour, the oatmeal, the additional 1 3/4 cups of water, and the salt and knead for about 10 minutes.  If dough is too sticky, add a little bit of flour to make it easier to knead.  Place the dough in a greased bowl and allow it to rise for 90 minutes, or until doubled in size.  Punch down the dough, knead it again briefly, and place it in a greased pan for baking. 

Preheat your oven to 450 degrees, and allow the dough to rise for an additional 45 minutes, or until it rises to the size you want.  Sprinkle some additional oats on the top of the loaf.  Bake for 25 minutes, allow to cool, and slice.

Oatmeal Wheat Bread from Sugarlaws

Tags: breads · food

Bagels

May 8th, 2009 · 20 Comments

Bagels from Sugarlaws

I actually put of making these for a long time.  Like, six months or a year, during which I really *wanted* to make homemade bagels, but somehow I couldn’t do it.

Why?  Because I thought they were hard to make!  In fact, I thought they would take all day, be easy to screw up, and generally be a finicky bread recipe.

But, come on.  These are bagels.  There is nothing finicky or annoying about them — they are just easy, totally simple, and immensely satisfying.  Smeared with a pat of butter or jam, you have an easy, simple, and completely delicious.  Plus, I froze about two thirds of this batch, and they’re easy to defrost in a toaster oven and make a perfect on-the-way-to-work snack.  As an extra tip, I like to cut them in half before freezing them — instant portion control for those days you’re just not that hungry in the morning.

So, I think you should make these.  I know I end a very significant percentage of my posts this way, but it’s because I genuinely love these recipes, and nothing makes me happier than hearing from you guys when you make them and email me about them!  Sincerely, nothing makes me happier than those moments.  So, well, go make these.  Please.  If only to make my day!

Bagels from Sugarlaws

Bagels

INGREDIENTS:
2 cups white whole wheat flour
1 cup bread flour
2 tbsp sugar
1 tsp salt
1 package active dry yeast
3/4 cup warm water

DIRECTIONS:
Proof the yeast in 1/4 cup of water until frothy.  Mix the yeast mixture, the rest of the water, salt, sugar, and both flours and knead for 5-10 minutes.  Allow the to rise in a greased bowl, covered with saran wrap, for about an hour.  Punch the dough down, and let it rest on a lightly floured surface.

Meanwhile, in a large pot bring a pot of water to a boil. Stir in 3 tablespoons of sugar.  Cut dough into 9 equal pieces, and roll each piece into a small ball. Poke a hole in the middle of each, and pull the dough gently to enlarge the hole.  Prepare a baking sheet with parchment or silipat and preheat your oven to 375 degrees,

Carefully transfer bagels to boiling water, and boil for 1 minute, turning halfway through.  Drain briefly after taking each bagel out of the water, and place it on the baking sheet.  Sprinkle them with your choice of toppings (sea salt, poppy seeds, sesame seeds, etc).  Bake at 375 degrees for 20 minutes, or until lightly browned. 

Bagels from Sugarlaws

Tags: breads · Breakfast and Brunch · food