Date: Mon, 14 Jun 2021 07:04:07 +0000 --------------- BEGIN bread-bakers.v121.n022 --------------- 01. Bran Muffins (Michael Arnoldi) 02. Chocolate Hazelnut Banana Bread (Reggie Dwork) 03. Turkish Pide (Reggie Dwork) 04. Bread Machine Corn Fritter Bread (Reggie Dwork) 05. Whole Wheat Apple Bars (Reggie Dwork) 06. Hawaiian Buns (updated) (Reggie Dwork) 07. Strawberry Greek Yogurt Banana Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n022.1 --------------- Date: Fri, 4 Jun 2021 19:52:06 -0400 From: Michael Arnoldi Subject: Bran Muffins My doctor told me to eat more bran, but it had to be sugar free, so I created this recipe. Note: I use Trader Joe's Stevia powder extract. Oatmeal / bran apple muffin (Stevia) Ingredients: 1 cup whole wheat flour 1/2 cup rolled oats 1/2 cup wheat bran 1/2 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ginger 1 1/2 teaspoons cinnamon 1 teaspoons stevia powder 3/4 cup raisins 3/4 cup craisins 1 medium apple, coarsely chopped 1/2 cup unsweetened applesauce 3/4 cup 1% low fat milk 1/4 cup olive oil 1 large egg 1 teaspoon vanilla or 1/2 t vanilla powder Directions: Preheat oven to 375F. Gently mix dry ingredients. In a separate bowl mix moist ingredients. Gradually mix dry ingredients into moist ingredients. Be careful not to over mix (this can make muffins tough). Spray muffin tins with non-stick cooking spray. Spoon mix into muffin tins. Bake 25-30 minutes or until a toothpick comes out clean when inserted into the center of muffin. Tip: Try substituting other dense fruits (like pears) for apples, or other dried fruits (like cranberries and dates) for raisins. Mike Arnoldi Sent with iPhone SE --------------- MESSAGE bread-bakers.v121.n022.2 --------------- Date: Mon, 03 May 2021 16:47:21 -0700 From: Reggie Dwork Subject: Chocolate Hazelnut Banana Bread * Exported from MasterCook * Banana Bread, Chocolate Hazelnut Banana Bread Recipe By : Giada De Laurentiis Serving Size : 8 Preparation Time :0:00 Categories : Chocolate/Cocoa Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut oil -- melted & cooled 3 bananas -- very ripe 2 large eggs -- at room temp 1/2 cup Greek yogurt -- plain 1 cup coconut sugar -- or granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract -- pure 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 cup hazelnuts -- chopped, optional 1/2 cup chocolate chips -- bittersweet 1/3 cup hazelnut spread -- chocolate, warmed if needed to make spreadable, like Nutella Active: 25 min Total: 2:30 (includes cooling time) Preheat the oven to 350F. Lightly brush the inside of a 10-by-5" loaf pan with coconut oil and line with a strip of parchment paper. Set aside. Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips. Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan. Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature. Review: This is absolutely delicious! I did not have any coconut oil , so used olive oil and reduced the sugar to two third cup and added a little extra Nutella :) Yummy ! Review: This Banana Bread is wonderful! Perfect amount of good sweetness from the coconut sugar, not cloyingly sweet like other banana breads I've made. Review: This is delicious. Very moist and great chocolate flavor. Didn't put the hazelnuts - would also be good with pecans or walnuts. Review: Very moist bread! Made the bread while her show was wrapping up. We did not have any nutella so I added more mini chocolate chips. I reduced the coconut sugar since I added more chips and didn't have enough AP flour (hard to find) so mixed it with pastry flour. Will make again!! S(Internet address): https://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-banana-bread-1-8815156 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 546 Calories; 28g Fat (45.2% calories from fat); 8g Protein; 70g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 466mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2021 - 0503 --------------- MESSAGE bread-bakers.v121.n022.3 --------------- Date: Mon, 03 May 2021 17:07:47 -0700 From: Reggie Dwork Subject: Turkish Pide * Exported from MasterCook * Turkish Pide Recipe By : Analida Braeger Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 3/4 cups flour 3/4 cup water -- warm 2 tsp active dry yeast 1 tsp sugar 2 tsp salt 1/2 Tbsp olive oil -- Note 1: Filling: 3/4 cup Feta cheese -- crumbled 2/3 cup mozzarella -- shredded parsley -- curly, finely chopped 1/4 tsp cinnamon 1/8 tsp black pepper -- crackecrackecracked Egg wash components: 1 egg -- beaten with 1 Tablespoon water -- + added to it for egg-wash and olive oil 1/4 tsp nigella seeds -- for sprinkling 1 Tbsp cornmeal -- for dusting board I've never met a carbohydrate I didn't like! I am in love with Turkish bread: pide. So what exactly is pide? Well, it's a Turkish bread that can be eaten plain or stuffed. Some of the most popular stuffing choices are: seasoned lamb, feta, or spinach. Note 1: for oiling the bowl to prove the dough and egg wash Prep: 20 minutes Cook: 15 minutes Total: 35 minutes In a large bowl place flour and salt. In a small bowl place the warm water (the water should be between 100F-110F). Add the yeast and sugar, stir lightly and let it sit until frothy. This will take about 5 to 10 minutes. Add the yeast mixture to the flour and blend well until a soft dough forms. I like to use my hands but a dough hook on a stand mixer will work fine too. Place inside a bowl that has been rubbed with a little of the olive oil. Cover and let it sit until double in size. Save the remaining olive oil for the egg wash. Preheat oven to 400F. Turn dough onto a floured surface. Punch down and knead for about 5 minutes. Mix beaten egg, water and remaining olive oil to make an egg wash. Stir and place in fridge until ready to use. Roll dough into a ball and divide into 4 equal parts. Using a rolling pin roll out into 12" x 3" oval shape. It will be thin. Place filling down the center of the oval. Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards. Brush with egg wash and sprinkle with nigella seeds. Place individual pide on a baking sheet that has been sprinkled with cornmeal. Bake for about 12 to 15 minutes, or until pide appears golden and crispy. Recipe Notes: How long can I store the pide in the refrigerator? Once they have completely cooled you can store the in the refrigerator for up to 3 days. Place them in an airtight container or zip top bags. How can I reheat the pide? Reheat in the oven at 250F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer for 5 minutes at 250F. Can I freeze the pide? Yes, you can freeze these for up to two months in an airtight container after they are completely cooled. Reheat in the oven at 250F for 10 to 12 minutes or 10 minutes in an air fryer at 250F. How long does it take for the dough to double in size? The rise time is largely depends on the room temperature where you prove the dough. Typical times are 45 minutes for a 70 F room. Proofing drawers are usually 80-90F with 75% humidity and can cut the time in half. Cal 385, Fat 14g, Carb 47g, Sod 163mg, Fiber 3g, Pro 18g Question: Hi, I made this recipe last night and there were a couple of instructions that I struggled with. The ingredients list says that the egg wash is 1 egg, 1 Tblsp water, but then instruction step #2 says to mix the egg with olive oil, so I wasn't sure if the egg wash was meant to contain water, oil or both. Then, instruction step 8 says: "Roll dough into a cylinder and divide into 4 equal parts", so I cut the dough into 4 smaller cylinders. But I couldn't make sense of this because each ball of dough wasn't large enough to make a 12" x 3" oval shape, so I ended up combining it all back together and making 1 single pide, rather than 4 smaller ones. Was that right? I'd love clarification on these problems because this recipe was absolutely delicious and I'd love to make it again. I didn't have feta, so my mix was grated haloumi, cherry tomatoes and spinach. Response: Thanks for your questions. I just updated the Turkish Pide recipe this morning with all new step-by-step photos and some clarifications on steps. To answer your questions: A little olive oil is used to oil the bowl to prove the dough in and the rest is put in the egg wash. The dough is rolled into a ball and cut into 4 pieces. Take a look at the update and let me know if you have any questions. Question: Can you please tell me roughly how long will it take for the dough to get double in size? Response: The rise time is largely depends on the room temperature where you prove the dough. Typical times are 45 minutes for a 70 F room. Proofing drawers are usually 80-90 with 75% humidity and can cut the time in half. S(Internet address): https://ethnicspoon.com/turkish-bread-pide/#wprm-recipe-container-7247 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 14g Fat (33.6% calories from fat); 16g Protein; 47g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 1479mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0120 --------------- MESSAGE bread-bakers.v121.n022.4 --------------- Date: Mon, 03 May 2021 17:12:12 -0700 From: Reggie Dwork Subject: Bread Machine Corn Fritter Bread * Exported from MasterCook * Bread Machine Corn Fritter Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water -- lukewarm 3 cups bread flour -- white 3 tablespoons dry milk 1 1/2 teaspoons salt 1/4 cup butter 1/4 cup honey 3/4 cup corn -- canned, drained 2 tablespoons chives -- dried, chopped 1/4 cup sour cream 2 1/2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 5g Fat (25.9% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n022.5 --------------- Date: Mon, 03 May 2021 17:34:18 -0700 From: Reggie Dwork Subject: Whole Wheat Apple Bars * Exported from MasterCook * Bars, Whole Wheat Apple Recipe By : Judith Hannemann Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1 1/4 cups whole wheat flour -- white , all-purpose is OK 1 tsp cinnamon 1/2 tsp baking soda 1/4 tsp salt 3 tbsp vegetable oil 2 eggs -- slightly beaten 1 tsp vanilla 2 cups apple -- chopped, Note 1: Topping 2 tbsp whole wheat flour -- white, all-purpose is OK 2 tbsp brown sugar 1 tsp cinnamon 2 tbsp butter These apple bars are so delicious, you won't believe they're healthy too! Note 1: I used 1 braeburn and 1 granny smith Prep: 20 mins Cook: 25 mins Total: 45 mins Preheat oven to 350F. Line a 13 x 9" pan with foil or parchment. Spray the foil or parchment with non-stick spray. In a medium bowl, mix sugar, flour, cinnamon, baking soda and salt. Blend well. In another medium bowl, whisk together the oil, eggs and vanilla. Stir in chopped apples. Add this to the dry ingredients and mix just until moistened. Spread in prepared pan. For the topping, in a small bowl, mix together the flour, brown sugar and cinnamon. Cut the butter in with a pastry blender until mixture is crumbly. Sprinkle crumb mixture over batter in pan. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool completely on a rack. Lift the cooled cookies out of the pan by grabbing the edges of the foil or parchment. Cut into bars. Cal 128, Fat 5g, Carb 21g, Sod 97mg, Fiber 2g, Pro 2g S(Internet address): https://bakeatmidnite.com/apple-bars/ Yield: "16 to 20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (32.6% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0414 --------------- MESSAGE bread-bakers.v121.n022.6 --------------- Date: Mon, 03 May 2021 17:44:09 -0700 From: Reggie Dwork Subject: Hawaiian Buns (updated) These would be good for sliders. * Exported from MasterCook * Buns, Hawaiian (updated) Recipe By : King Arthur Flour Co Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 g All-Purpose Flour -- Unbleached, (1/4C or 1 oz) 1 tablespoon instant yeast 28 g water -- (2 Tbsp or 1 oz) DOUGH 113 g pineapple juice -- canned, (1/2C or 4 oz) 57 g unsalted butter -- softened, (1/4C or 2 oz) 71 g brown sugar -- (1/3C or 2 1/2 oz) 2 large eggs -- plus 1 egg yolk -- white reserved 1 teaspoon vanilla extract 326 g All-Purpose Flour -- Unbleached, (2 3/4C or 11 1/2 oz) 21 g potato flour -- (2 Tbsp or 3/4 oz) 1 1/4 teaspoons salt King's Hawaiian rolls, born at a bakery on the Big Island in the 1950s, have since made their way to supermarkets nationwide. Our version of these popular rolls are pillowy-soft and lightly sweet thanks to pineapple juice and brown sugar. The pineapple flavor is subtle, but it'll have you going back for bite after bite. Sweet dough rises slower than those without sugar, and these are no exception. Power through the long rises; though; these addictive buns are so worth it. PREP: 30 mins. BAKE: 20 mins. to 25 mins. TOTAL: 4:15 For the sponge: In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour. Lightly grease the mixing bowl or a large (8C) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes. Lightly grease a 9" x 13" pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan. Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350F. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190F on a digital thermometer. Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack. Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage. TIPS: Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. If you're using regular yeast not formulated for sweet dough, you may find the rising time for these rolls will be longer by 30 minutes or more for each rise. This is a very wet dough, and can be tricky to handle. If you're having difficulty, we suggest lightly oiling your hands and counter before attempting to roll out the buns. If you want to use fresh pineapple juice: microwave the juice for 2 minutes until it reaches 200F and allow to cool to lukewarm before using. The process of heating will kill any enzymes in the juice, which would otherwise destroy the gluten. To make hamburger-sized buns, prepare the dough according to the recipe instructions, and after the rise divide it into six equal pieces. Round each piece into a smooth ball, and place them into the lightly-greased wells of a hamburger bun pan, flattening them gently. Let the buns rise for an hour, until they fill the wells and are nicely puffy, then brush the rolls with the egg wash, and bake them for 20 to 25 minutes until they're a deep golden brown. Review: I just made these Hawaiian Buns and they turned out great! I used sprouted spelt flour instead of the all-purpose flour because I have a wheat allergy. Therefore they didn't taste exactly like "King's Hawaiian" rolls, but you wouldn't expect them to because of the difference in wheat flour and spelt flour. As suggested by one of the King Arthur bakers, I added 2 tablespoons of cornstarch to help lighten the texture of the rolls. They tasted great and had a wonderful fluffy texture. Another great King Arthur recipe that I would highly recommend! Question: Hello, the buns came out great (texture, fluffiness, flavor, etc.) . They were a little less sweet than I expected but I think it is because the pineapple juice I used didn't have any additional sugars added. If I added more sugar would that mess with the texture any? Response: We're glad to hear that you enjoyed this recipe! If you'd like to make your buns a little bit sweeter, we'd suggest adding an extra tablespoon or two of brown sugar. This shouldn't affect the texture of your dough, but it may make your dough rise faster than outlined here in the recipe so you'll want to keep a close eye on it. Review: I was looking for a Hawaiian roll recipe and so happy that I found this one from KAF. I made it exactly per recipe and was a little concerned when my dough didn't seem so sticky as described in recipe. However, the end product was excellent, sweet (not too sweet), soft and yummy. My husband really liked them. Thank you for another great recipe. Review: These rolls were better than the packaged kind by far - amazing! On my first try I didn't read well enough and used fresh pineapple juice. While the bread maker was kneading I found reviews saying that fresh causes issues and sure enough, when I checked on the machine, I had a cake batter consistency. On my second try I used mango juice from a can (all I had) and added two large spoonfuls of honey to make up for lost sweetness without the pineapple juice. The dough is sticky so I lightly dusted a surface with flour to shape the rolls. Well buttered the 9x13 and these were done in 21 min in my oven. The entire family loved these and we will be making again soon! Review: Five stars is not enough for this recipe. I made 16 buns for family dinner and placed them next to a batch of store bought. The home made disappear and the family was asking for more of the home made.This is definitely a must keeper. Review: I made hamburger rolls using this recipe in my bread machine and they turned out perfectly. I simply added all the wet ingredients, then the dry, before creating a well for the yeast. I had to let the dough rise for about another hour after the dough cycle before forming into 8 perfectly sized buns. I let the buns rise for another hour before the egg wash and baking (3.5hr total). I will definitely make this recipe again. I may eventually try it for a full loaf in the bread machine, but haven't yet. It is not a quick recipe, but well worth the wait! Review: The stickiness of the dough makes this one a little more challenging- you may be tempted to add more flour but Dont! I followed the recipe exactly and these turned out great. I used my stand mixer which makes the dough come together nicely. If you want an easier dinner roll recipe, I recommend the Amish dinner roll recipe. My tip for proofing the dough - wet a dish towel and heat it up in the microwave. Place your covered dough bowl on top of the warm wet towel and close the door. The warm humid environment of the microwave helps the dough rise beautifully - just be sure the microwave is off! Review: Very easy. The instructions are right about an extended rise if you use a standard instant yeast. Next time, I think I'll use pineapple juice concentrate, as was suggested. I've also seen some recipes with ginger, and that strikes me as a good addition too. Absolutely delicious. Question: I agree about flavor. It seemed a little flat. We are full time RV'ers and don't have a micro-wave so would boiling the pineapple concentrate work? The texture was great but just needed something more. I did read where someone talked about using crushed pineapple, but not too sure how that would affect the liquid amount. Response: You sure could heat the pineapple concentrate on the stovetop, just be sure that it reaches 200F to kill off the enzymes. If you'd like to try using crushed pineapple, we'd recommend draining off as much liquid as you can and starting out with just a 1/3 cup of pineapple juice, adding the remainder slowly if needed. We hope these tips help to get you closer to the flavor you're looking for! Review: I love bulkie rolls and I love Hawaiian buns. Could I possibly make Hawaiian bun bulkie rolls? Well, what's the worst that could happen? I decided to try. I found the dough for the King Arthur Hawaiian buns recipe to be less sticky than anticipated, which made rolling the dough a little easier. I did use some flour on my surface but tried to keep it to a minimum. Using the King Arthur instructions for bulkie rolls, I rolled 3 ounces of dough to a 14-inch rope, made a loose granny knot in the center, leaving two long tails. I then looped each tail around the circle, tucking the end into the center hole. It was a little tricky if the piece of dough was sticky but using that tiny bit of flour did the trick. I got 9 3-oz. and one 2-oz. bulkie rolls out of the recipe. They rose nicely the second time and baked beautifully. I can't wait to make myself a ham sandwich! Review: Made and baked this recipe a few days ago. Followed the recipe precisely. Pleased with the results. Experienced one problem, which was due to my error, greased my 9"x13" pan too lightly. The buns did not release easily. Overall I was happy with the final product and will try this again. Review: I really love these rolls! This is my go to recipe for Hawaiian rolls. I do mine in the bread machine but I don't always do the sponge step though. I usually just add the 2 tablespoons of water for the sponge step to the other liquids in my bread machine first, then the amount of flour for the sponge step gets added to the rest of the dry ingredients second, and then the yeast last. I have made this recipe several times and they always turn out perfectly soft, fluffy, and delicious. S(Internet address): https://www.kingarthurflour.com/recipes/hawaiian-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 4g Fat (25.2% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0427 --------------- MESSAGE bread-bakers.v121.n022.7 --------------- Date: Sun, 30 May 2021 16:10:25 -0700 From: Reggie Dwork Subject: Strawberry Greek Yogurt Banana Bread * Exported from MasterCook * Banana Bread, Strawberry Greek Yogurt Recipe By : Kevin Lynch Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Hand Made Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup brown sugar 3 large bananas -- over-ripe mashed 2 eggs 1 teaspoon vanilla extract 1/2 cup Greek yogurt 1 cup strawberries -- sliced A moist, light and fluffy strawberry banana bread with Greek yogurt. Prep: 10 minutes Cook: 1 hour Total: 1:10 Mix the flour, baking powder, baking soda and salt in a large bowl. Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl. Mix the dry ingredients into the wet ingredients. Pour the mixture into a greased 9x5" loaf pan. Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes. Review: This sounds great! I love using yogurt in my baking. I've tried a beet cake with Greek yogurt before and it was moist but not too decadent. Perfect. Review: Love cooking with yoghurt and I love strawberries so this bread would be perfect for me! It looks delicious. Review: Just took this out of the oven and it's amazing. Cut it up hot, put some butter on it... perfect for a rainy Winter morning! Review: Yummy! Love Banana breads and have been baking with Greek or Balkan yoghurt too. I would love to try this recipe minus the butter as suggested. Review: Just made this cake for breakfast this morning and it was delicious!! Very easy to put together, not too sweet, and the combo of fruit and Greek yogurt made for a very moist cake. Review: Oh my! You've made my day! Thanks for making it healthy. I'll leave off the butter though. Review: I made this today. Delicious! I didn't have Greek yogurt so I strained regular yogurt and used that. Worked great! Review: The baking time for quick breads can vary a bit so the best way to tell when it is ready to come out of the oven is the toothpick test. If the toothpick does not come out clean when pushed into the center, let it bake some more. If the top is looking a little dark, you can cover it with foil. S(Internet address): https://www.closetcooking.com/strawberry-greek-yogurt-banana-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 2g Fat (10.0% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0503 --------------- END bread-bakers.v121.n022 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved