Hello to All
I hope that everyone has had a great day today. I have to admit my day has been exciting. One of the bloggers whom I admire, and whose site has helped me – and is STILL helping me daily – in getting my blog started, Sarah Titus, graciously allowed me to add a link to her site on my “Helpful Links” page on the menu above. When she found out it was live, she promoted it on her Twitter account! Let me tell you – seeing my site on her Twitter was enough to make me smile ear to ear….. and I’m not sure I’ve stopped yet! LOL
I wanted to share a quick blog about a cookbook I like. I will probably share quite a few of these short and quick blogs interspersed with longer, more informational blogs, as I go. I will admit something to you. I think I wanted to do these book blogs to justify the large number of books and cookbooks I currently own. Is that bad? 😀 I think I mentioned before my bookshelf has quickly grown into a book closet. Honestly, if I ever end up with a free room, I believe I am going to have my very own private library!
My book today is titled Homemade Bread. It was written in 1969 by the Food Editors of Farm Journal Magazine. I have discovered that older cookbooks, for me, are the best. The recipes are simpler with fewer ingredients, and the ingredients they do use tend to be things you already have in your pantry. That seems to be the case with every recipe I have tried in this book.
So far, I have tried Rye Bread, Rich White Bread, Oatmeal Bread, Rich Refrigerator Dough and, the one I will share here, Banana Bread. Every single bread recipe I have tried has turned out amazingly well. I will share a few of these others I have tried – the Refrigerator Dough is a particular favorite of mine, as I love having dough in the fridge ready to make rolls when I need them. I picked this book up at a thrift store for either 50 cents or a dollar – it’s been so long, I can’t remember. Part of what drew my eye to it was the extra pages sticking out. When I picked it up, someone had cut out magazine recipes and stuck them in the pages of this book. It made me smile to think someone had used this book so much they were putting extra recipes in it – and so I had to have it
However, I will share the banana bread for one reason – it is really good. I feel as though my life has been an eternal quest for the one best banana bread recipe ever. From the time my now 23-year-old daughter was a baby and we fed her bananas we ALWAYS had an abundance of overripe bananas in the house. I would freeze them, make banana puddings, make banana cakes, make banana pancakes – you get the picture. But what do you always make with bananas? Bread or muffins – am I right? I have tried so many recipes I can’t even count them. And anytime I pick up a bread cookbook – that’s one of the first things I look at. It’s a habit.
This recipe is really good. It makes two loaves, and the last time I made it, I actually divided it for one loaf because I was in a hurry for church. It turned out very good – moist, not gummy in the center, rose well in the pan, great crust – all the things you look for in the perfect loaf of banana bread delicious goodness.
If you want to own your very own copy of this book, you can do so here – Homemade Bread. For me, this is one of those books I will turn to again and again to find a great bread recipe – and there are tons I haven’t even tried yet. Look at this picture of Easter Egg Bread – how unusual is that? Can you imagine having something that pretty on your Easter Table? You would be head and shoulders above even the Easter Bunny for that!
This book is also good for curling up and reading on a cold or rainy afternoon / evening when you have some extra time. I always like reading these books as the tidbits of information are items that you can’t always find anywhere else, and the aspect of it being written almost 50 years ago is pretty cool for me too!
Check out the banana bread recipe – here it is:
DELICIOUS BANANA BREAD
3 1/2 cups all purpose flour
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups mashed, ripe bananas (approximately 4 to 6)
2 tablespoon lemon juice
3/4 cup shortening
1 1/2 cup sugar
3/4 cup milk
1/2 cup finely chopped nuts (optional)
Preheat oven to 350 degrees.
- Sift together flour, baking powder, salt and baking soda.
- Mash bananas with fork. Add lemon juice and mix.
- Cream shortening and sugar with electric mixer at medium speed. Add eggs and beat thoroughly until light and fluffy.
- Add sifted dry ingredients alternately with milk, beating after each addition.
- Fold in bananas with nuts and beat after each addition.
- Pour into 2 greased 8 x 4 x 2 loaf pans.
- Bake in 350 degree oven for 1 hour or until cake tester / toothpick comes out clean when inserted into the middle of the loaf.
- Cool in pans for 10 minutes, then remove from pans and cool on wire rack until cool.
This bread freezes well and keeps on the counter for about a week – if it lasts that long :-). Ours didn’t last but a couple days as we even used it toasted for breakfast. I have also made muffins from this recipe and they are perfect for quick pick up breakfasts or snacks when you’re in a hurry!
I will be sharing more cookbooks as I go, from my own collection. But if you have any cookbooks that you can’t live without, share them with me below. We will look for them and share them with the group as well- I honestly can’t pass up a good book (but our experiences with book sales is another story for another day!)