Banana Nut Bread

Banana bread is always a favorite of our family. Bananas are available all year round, and an excellent source of potassium in your diet. I use four small loaf pans instead of two large ones because these small loaves are an excellent gift for my friends who don’t bake. Some bakers freeze bananas before mashing them for loaves. If your bananas get too ripe before you can eat them, place them in a plastic bag and place them in the freezer. Use ripe bananas for an intense flavor in this loaf.

¾ cup/ 175ml butter, softened

2 ¼ cup/ 560ml sugar

3 eggs

1 ½ cups/ 375ml mashed ripe banana (3-4 medium)

2 tsp/ 10ml vanilla

3 cups/ 750ml all-purpose flour

2 tsp/ 10ml baking powder

1 tsp/ 5ml salt

¾ cup/ 175ml buttermilk or soured milk

1 cup/ 250ml chopped pecans and/or chocolate chips

Icing- 1 ½ cups/ 375ml icing sugar

1-2 tbsp/ 15-30ml milk or lemon juice

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs. Blend in banana and vanilla. Combine flour, baking powder and salt; add to butter/sugar mixture, alternately with buttermilk, just to combine. Fold in pecans and/or chocolate chips.

Pour into four small greased loaf pans. Bake @ 350F/ 180C for 40 to 50 min. or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing for pans to cool.

Combine icing and drizzle over warm loaves. Sprinkle with more chopped pecans if desired. Enjoy!

White Bread ( Bulki )

2 Tbsp. / 30 ml Yeast

½ cup / 125 ml warm water

2 Tbsp. / 30 ml Sugar

2 Tbsp. / 30 ml Salt

2 Tbsp. / 30 ml Butter

2 cups / 500 ml potato water

1 1/2 cups / 375 ml water

1 Tbsp. / 15 ml lemon juice.

10 - 12 cups / 2.5-3 L all-purpose flour

Add yeast to warm water where sugar has been added. Set aside 10 min. Combine potato water with reg. Water to make warm liquid. Add yeast salt and butter. Add enough flour to make a soft dough. Let rise 15 - 20 min. and knead in enough flour to make a stiff dough. Cover and let rise in a warm place until double. Divide into 4, shape each section and put into loaf pans. Let rise until light. Bake 425 F for 10 min., turn oven down to 375 F for 25 min.

Honey White Bread

Many people love eating a piece of homemade bread with butter and strawberry jam for breakfast, lunch or as a night snack. I enjoy making yeast breads and rolls and have found this recipe so simple that any novice can make it. This recipe is not in the cookbook From Oma's Kitchen.

1 cup / 250 ml warm water

3 Tbsp / 45 ml granular yeast

2 tsp / 10 ml sugar

3 cups / 750 ml warm milk

1 cup / 250 ml water

½ cup / 125 ml butter, melted

¼ cup / 60 ml liquid honey

4 egg yolks

2 Tbsp / 30 ml salt

2 Tbsp / 30 ml lemon juice

10-12 cups / 3.5-4 L all-purpose flour

……

1 egg white for glazing

Dissolve yeast in a small bowl with warm water and sugar. In a large bowl, mix warm milk, melted butter and honey. Blend and add egg yolks, yeast, salt and 3 cups / 750 ml flour and blend well. Continue add flour, a few cups at a time until dough does not stick to the bowl. Flour should be mixed in gradually. Let dough rest, covered with plastic for 15 to 20 minutes. Knead on a floured surface until smooth and elastic.

Place dough in a greased large bowl, cover with plastic and a towel; allow rising in a warm place until double in volume. Divide dough into 4 portions, place in 4 greased large loaf pans, and cover with plastic and let rise to double. Brush with egg white before baking.

Bake @ 350F / 180 C for 45 to 50 minutes. Enjoy!!

Swedish Rye Bread

This recipe comes from a Swedish grandmother. You can make it a meal with soup and a salad. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30ml dry yeast

½ cup / 120ml warm water

1 tsp / 5ml sugar

4 cups/ 1 L warm water

1/2 cup/ 120ml brown sugar

½ cup / 120ml molasses

4 Tbsp / 60ml butter, melted

1 Tbsp / 30ml salt

1 Tbsp / 30ml lemon juice

5 cups / 2.25 L dark rye flour

8 cups / 2 L all-purpose flour

2 Tbsp / 30ml melted butter

In a (2 cup / 500ml) cup dissolve sugar and yeast, set aside. In a large mixing bowl, mix warm water, brown sugar, molasses, butter, salt and lemon juice. Stir well. Add dissolved

yeast and rye flour; beat until smooth. Stir in all-purpose flour to form a soft dough. Let rest for 20 min.

Turn onto a floured surface and knead until smooth and elastic. Place into a greased bowl and cover; let rise until doubled, about 1 ½ hours.

Punch down and shape into 4 round loaves. Place on parchment lined baking sheets. Cover and let rise 45-60 min. Bake at 350 F/ 180 C for 30 to 40 min. or until golden brown. Brush with butter. Yields: 4 loaves. Can be frozen.

Chocolate Truffle Crisps

These tasty crisps make a delightful addition to any cookie platter or give-away tin. Sandwich two together with mocha filling and you will have a treat for a special tea. Double the recipe and freeze them for future parties. This recipe is not in the From Oma's Kitchen Cookbook.

1 cup/ 250 ml butter, softened

1 cup/ 250 ml sugar

1 egg

¼ cup/ 60 ml corn syrup

2 cups/ 500 ml all-purpose flour

1/3 cup/ 80 ml cocoa powder

1 ½ tsp/ 7 ml baking soda

½ tsp/ 2 ml ground ginger

½ tsp/ 2 ml salt

. . . . . . . . . .

1 ½ tsp/ 7 ml cocoa powder

½ cup/ 125 ml sugar

Using a mixer, beat butter, sugar and egg together until fluffy. Add corn syrup; beat until well blended. Sift together flour, cocoa, baking soda, ginger and salt. Gradually add flour mixture to butter and mix. Cover and refrigerate dough for an hour or until firm to handle.

In a small bowl, stir together cocoa powder and sugar. With a very small scoop, form small balls of dough and roll them in the cocoa sugar mixture. Place on parchment covered cookie sheets and flatten with the palm of your hand.

Bake @ 350F/ 180C for 10 minutes or until firm.

Cool. Enjoy! Makes about 4 dozen cookies.