Best Banana Bread

Suzanne from PWOC

4 bananas, mashed
1 tsp baking soda
1 1/2 C sugar
1 1/2 C flour
1/2 C oil
2 eggs
1/4 C milk
1 tsp vanilla

Combine all the ingredients in a bowl, mixing well.  Pour into two greased loaf pans.  Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean.  Tent with foil after 30 minutes of baking so the top isn't overly brown.

Mommy got this recipe from a lady in Turkey named Suzanne who attended the Protestant Women of the Chapel Bible study with me.  I don't remember very much about her, but this was her mother's recipe and I have never made a different banana bread since the first time I made this one.  This is Daddy's all time favorite banana bread.  It is so yummy!
Love Always,
Mommy

No-Knead Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 C warm water (110-115 degrees)
3 C all-purpose flour, plus more for dusting
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy cast iron pot in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Mommy has made this several times before I found the Artisan Bread recipe.  This is a good recipe as well.  It's not hard.  Just start it in the morning (or the night before) and it will be ready for dinner!

Love Always,

Mommy

Honey Corn Bread

A Wilkes Team recipe 

2 C. whole wheat flour or all-purpose white flour

2 C. yellow cornmeal

1/2 cup of sugar

2 tsp of baking powder

1 tsp salt

4 eggs

2 cup of milk or whipping cream

1/2 of oil do not use olive oil, it does not work!

1/2 cup of honey

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small mixing bowl, beat the eggs, Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened.

Pour into a greased 13x9 inch baking pan. Bake at 400 degrees for 20-25 min.

Tips from the Wilkes: We don't like it over done so we watch it carefully, around 20 min. we check to see if there is any slight browning on the top at that point it is baked through but makes a soft corn bread. If you like it more crumbly and just more done bake it another 5-8min. Then check for more browning on the top. Then enjoy it with some butter, and honey on top!!

This is good stuff!  This is the only cornbread Mommy has made ever since the Wilkes shared this with us.  The first time we went camping on the Wilkes Team Land they made this for the trip.  Their land was over run with bushes and we had to cut a path to make a bathroom.  We had a girl's room and a boy's room.  There were so many bushes that one was completely hidden while using the restroom.  The most beautiful sky I have ever seen was late that night.  It was so pitch black but the sky will completely covered with dazzling and sparkling stars.  It was amazing and overwhelming.  We serve a mighty God!!!

Love Always,

Mommy

Pizza Dough

A Wilkes Team and Team Southerland Creation- The Wilkes Team gave us the dough recipe; Team Southerland added the spices.

6 C. flour, divided
1/4 C. sugar
4 1/2 tsp. yeast
1 tsp. salt
1 tsp. garlic salt
1 tsp. garlic powder
2 TB oregano
2 C. warm water, warmed to 120-130 degrees
1/4 C. oil

In the Bosch mixer, combine 2 C. flour, sugar, yeast, and all the spices.  Blend well.

Gradually add the oil and water to the mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed.  Ass 3-4 C. more flour until dough pulls away from the sides of the bowl.  Add more flour if necessary.

Knead on Speed 2 for 7 minutes or until dough is smooth and elastic.

Divide dough into two even balls.  Roll out into a circle, place on baking stone, and prick crust with a fork.

Bake crust @ 400 degrees for 8-10 minutes or until crust is just beginning to brown.  DON'T overbake!  Add sauce and toppings and bake at 400 degrees for 8-10 minutes or until toppings are hot and cheese is melted.
 
TO FREEZE:
Prebake crust according to directions.  Allow crust to cool completely.  Wrap in plastic wrap then wrap in foil.  To bake from freezer: unwrap crust and assemble pizza.  Allow crust to defrost before baking at 400 degrees for 8-10 minutes or until top pins are hot and cheese is melted.

Yield: 2 pizzas

This is awesome pizza!  I love having the crust in the freezer to pull out to make this yummy dinner.  We have a pizza sauce we like to make, add hamburger fried up and seasoned with garlic salt, pepperoni, and mozzarella cheese.  That is so good eating!
Love Always,
Mommy

Mommy's Wheat Bread

Angel White Bread (Changed to Angel Wheat Bread!)

From the Wilkes Team.  Jason’s favorite rolls!  Recipe can be doubled in a Bosch mixer.

Single batch                                                                        Double batch

2 1/2 cups warm water, 110-115 degrees                  5 C warm water

1/2 cup honey                                                                  1 C honey

1 1/2 tablespoons yeast                                                3 TB yeast

8 cups whole wheat flour, divided                              16 C. flour, divided

2 1/4 teaspoons sea salt                                                4 ½ tsp. sea salt

2 large eggs, beaten                                                       4 large eggs, beaten

1/2 cup butter, softened                                                1 C. butter

2 TB butter, melted (optional- for soft crust)            ¼ C. butter, melted

1 TB apple cider vinegar                                                2 TB apple cider vinegar

      

(Double batch quantities in parenthesis).

Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook.  Stir mixture to dissolve yeast.  Sponge the yeast (let sit until foamy: 5-10 minutes).

Add 3 (6) cups of flour, salt, vinegar, and eggs to the mixer.  Mix on low until combined.

While mixing, add 5 (10) cups of flour until almost fully incorporated.

Cut butter into tablespoon pieces and add to mixer while it’s running.  Mix for 7-8 minutes (Bosch speed 2) or until gluten is developed.  Gluten is developed when a small piece of dough can be stretched paper thin without tearing.

NOTE: Dough should pull away from the bowl halfway through the kneading time- if not, add more flour, 1 tablespoon at a time.

Place dough in a greased bowl.  Flip it over and then cover with a towel and let rise for 1 hour.  (You can turn the oven on 170 degrees for just a few minutes the turn it OFF.  Turn the oven light on and let your bread rise in there.)

Divide dough for desired use.  (See below.)

Cover and let dough rest for 20 minutes.  (Let it rise in the oven.)

Shape, let dough rise until double in size (app. 1 ½ hrs.), and bake according to directions below.  (Let it rise in the oven.)

BREAD: Grease or butter the bread pans.  Divide dough into 3 (6) balls.  Press each ball into a ½” thick rectangle.  Roll up tightly, pressing dough into roll with each turn.  Pinch the end together.  Place dough, seam side down, in greased pan (8 ½ ” x 4 ½”).  Let rise for 1 ½ hours or until double in size.  Take bread out of the oven and preheat oven to 350 degrees.  Bake for 30 minutes.  Remove from oven and wait 5-10 minutes and remove from pan to wire racks.  Brush tops with melted butter (2 TB of butter for 3 loaves or 1/4 C for 6 loaves) for a soft crust after removing from pans.

ROLLS: Divide dough into 4 balls.  Roll each ball into a 12 1/2" log.  Cut into 12, 1" slices.  Roll each piece into a smooth ball.  Place on greased cookies sheets, 6 rows of 4.  (Sides can be touching.)  Let rise for 1-1 1/2 hours or until doubled in size.  Bake at 350 degrees for 15 minutes or until lightly browned on bottom.

To freeze rolls: Bake the prepared rolls at 350 degrees for 9-10 minutes.  Cool them then freeze them on the cookie sheets until solid.  Place frozen rolls in ziplock bags for future use.  To cook frozen rolls, place rolls on a cookie sheet on the counter while the oven preheats to 350 degrees.  Bake rolls for 14-16 minutes.  Brush baked rolls with butter for soften tops.

CINNAMON ROLLS: Divide dough into 3 ½ balls.  On lightly oiled surface, roll each ball into a 13” square (or 13” x 20” rectangle for more layers of dough).  Brush with butter- 1 TB per ball.  Sprinkle with 1/3 C. brown sugar or Sucanat.  Sprinkle with cinnamon.  Roll up tightly and cut into 12 1” slices.  Use dental floss to cut easily.  Put a length of floss underneath the roll and bring the strings up and cross them to slice.  Place slices on greased cookie sheets (6 rows of 4) or in round cake pans (6 per pan).  Sides can be touching.  Let rise for 1 ½ hours or until double in size.  Bake at 350 degrees for 15-20 minutes or until lightly browned.

To freeze cinnamon rolls: Freeze after slicing.  Thaw overnight in the refrigerator and then let them rise at room temperature until double (app. 2 ¼- 4 hours.)  Bake as directed.

PIZZA CRUSTS: Divide dough into 3 balls.  Roll out dough on lightly oiled surface.  Place on greased pizza pan.  Prick in center and along crust inside edge to prevent bubbling.  Let rise until desired thickness is reached (15-30 minutes).  Par-bake at 375 degrees for 6-7 minutes or until starting to brown.  Add toppings and cook until cheese is melted.

CRESCENT ROLLS:  Divide dough into 4 balls.  On a lightly oiled surface, roll out the dough into a 1/8-1/4” thick circle.  Brush the surface with 1 ½ TB melted butter per ball.  Cut into 12 wedges with floured pizza cutter.  Beginning at the base of each triangle, roll towards the center, stretching out top of each section.  Curve the ends to form a half-moon shape.  Place on greased cookie sheets, 6 rows of 3.  Let rise for 1 ½ hours or until doubled in size.  Bake at 350 degrees for 15-20 minutes or until lightly browned on the bottom.

HAMBURGER BUNS: Divide dough into 4 balls.  Roll each ball into an 11” log.  Cut into 10 1” slices.  Roll each piece into a smooth ball.  Place on greased cookie sheets, 5 rows of 3.  Let sit for 10-15 minutes.  Flatten each ball it ¾” thickness with the bottom of a cup or the palm of your hand.  Let rise for 1 ½ hours or until doubled in size.  Bake at 350 degrees for 15-20 minutes or until lightly browned on bottom.  

This is the most delicious whole wheat bread.  We grind our wheat and make this incredible bread.  Oh so yum!  Daddy was never a big fan of role wheat bread until we made this.  Freshly ground wheat is so nutritious.  A company called the Bread Beckers taught us so much about all the health benefits of using freshly ground wheat.  We make this and whole wheat pizza dough.  So delicious!  This bread also freezes well;  allow it to cool completely then seal in an airtight plastic bag with all the air out of it.  It will defrost in a couple of hours on the counter. I hope your family will enjoy this as well. 

Love Always,

Mommy

Sourdough Bread (Artisan Bread in 5 Minutes a Day)

9 C. water
4 1/2 TB yeast
4 1/2 TB kosher salt
19 1/2 C. flour

Warm the water to 100 degrees.  Put water in a large food grade plastic tub with a lid (not air tight).  Add yeast and salt and stir to dissolve.  It doesn't have to dissolve all the way.  Add the flour all at once.  Mix with a wooden spoon or your hands until the flour is uniformly moist- the is no need to knead the bread. Cover with a lid that is not air tight and allow it to set for 2 hours or until it begins to collapse.  Refrigerate for at least 3 hours- overnight is perferable.

On baking day:
Prepare a pizza peel or a wooden cutting board by sprinkling it with cornmeal or flour.  Sprinkle the dough with flour and pull and cut off a 1 lb. piece of dough.  Gently stretch the surface of the dough by pulling it into a ball and tucking the edges under.  Place on the pizza peel and allow to rest for 40 minutes.  Twenty minutes before baking, preheat the oven with 450 degrees with a backing stone placed on the middle rack and a broiler pan placed on the shelf below.  After the 40 minute resting time, dust the top of the load with flour and slash a 1/4" cuts through the top in any desired pattern.  Throw the dough onto the hot pizza stone.  Carefully pour 1 C. hot water in the broiler pan.  Bake for 30 minutes.  Store the remaining dough in the refrigerator for up to 14 days.  Dough can also be frozen in 1 lb. loaf portions in an airtight container and defrosted overnight in the refrigerator.

Mommy found this recipe in the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  This is the master batch tripled.  It will store in the refrigerator for 14 days and it gets more sour as time goes by.  Mix up the next batch in the same container with the left over dough to help it sour sooner.  Daddy LOVES this bread!  This is all time favorite bread!
Love Always, 
Mommy

Baking Powder Biscuits

Aunt Sheri Southerland gave us this recipe and it it our new favorite

2 C. flour
1 TB organic evaporated sugar cane
1 TB baking powder
1 tsp sea salt
1/2 C. palm shortening
3/4 C. milk

Combine dry ingredients.  Cut in palm shortening.  Stir in milk.  Combine dough and knead 10 strokes.  Cut with biscuit cutter and place on cookie sheet sides not touching.  Bake at 450 degrees for 10-12 minutes.

These are nice and fluffy biscuits that I make several times a week for Daddy for breakfast.  I like to make a batch x5 and store it in a container.  Then I just have to measure out 3 C. of mix and 3/4 C. of milk.  Super easy in the morning!  :)
Love Always,
Mommy

Biscuits Supreme

Better Homes and Garden New Cookbook
1996 edition

2 C flour
1 TB baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ C butter, softened to room temperature
¾ C milk

Preheat oven to 450 degrees. Combine all dry ingredients. Cut in butter with a pastry blender. Make a well in the center. Add milk all at once and stir until moistened.

Quickly knead dough by gentling folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to ½” thickness. Cut dough with a 2 ½” biscuit cutter.

Place biscuits 1” apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes app. 10 biscuits.

Mommy received this cookbook as a wedding present and I used it exclusively when Daddy and I were first married.  Daddy really likes these biscuits and for the last two mornings I have made them for him for breakfast.  I remember when I thought it took so much time and it was such a great effort to make these biscuits.  Now I can mix them up and throw them in the oven in less than 10 minutes!  I knew very little about cooking and baking when we were first married.  I think you children probably already know more than I did.  What a disadvantage!  May the Lord grant Daddy and Mommy the grace and perseverance to teach you the skills that you will need for the rest of your lives.  We love you!  Enjoy the yummy biscuits!  :)

Love Always,
Mommy