Posts Tagged ‘Bread Recipe’

Here’s a dessert I really enjoy and is simple to make.  While this site usually advocates using produce in season, here’s a recipe that is fairly forgiving if the strawberries are not at their peak – though of course, in season tastes better and costs less.  Also remember to clean your strawberries well as they are listed among the fruits with the highest levels of residual pesticides.  Beginners: slice off and discard the tops.

This is recipe is a mild variation on another web recipe but this time the changes are few but significant.  The original recipe calls for ¾ cup of vegetable oil.  Here I cut the oil in half and compensate by increasing the amount of strawberries.  Strawberries when they bake give off a lot of water so do not be concerned that your batter will be barely moistened when you add in the strawberries.  A note for dieters – even with cutting the oil in half, the entire recipe is about 2700 calories – which per serving (no matter how small you serve) is not slimming.IMG_0318

The other change is that I use an 8×8 pan rather than a loaf pan.  The best parts of this recipe are the top and the sides (the rest is very good too).  Also cooking in a flatter pan also reduces baking time and you do not get that gooey middle that sometimes forms when oil based breads take a few days to eat.  If you want, a 7×11 pan should work well too.  I find that many dessert breads turn out better in an 8×8 pan than a loaf pan.

Oatmeal Strawberry Bread – 1 Rolling pin


  • 1½ cups all-purpose flour
  • ¾ cup oats (I have not tried the quick variety)
  • 1 cup white granulated sugar
  • ½ tablespoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons canola oil
  • 2 eggs
  • 1 pound strawberries roughly chopped (about 3/8 “ dice +/-)


  • Preheat oven to 350 degrees.  Grease an 8×8 glass pan.
  • Stir together in a large bowl: flour, outs, sugar, cinnamon, baking powder, and salt
  • In a smaller bowl, whisk together the oil and the eggs until well mixed
  • Stir the oil-egg mixture into the dry ingredients until all the dry ingredients are moist
  • Fold (stir) in the strawberries
  • Place batter in the pan, spreading it out evenly
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 – 60 minutes (check out 45 minutes if using a 7×11 pan).
  • Cool on a wire rack.

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I love it when a delicious recipe is beyond stupid easy.  It makes me happy.  Why should good food have to be difficult?  This banana bread recipe is as easy as it gets when it comes to baking.  The best part is you can add goodies like chocolate chips and walnuts to it to add flair.

When baking with bananas you want them to be over ripe, but not yet rotten.  It’s a fine line.  But a banana with lots of brown spots usually is perfect for baking.  You want it to be super ripe and soft so that mashing it is easy.


Banana Bread – ½ rolling pin


  • 1 stick butter (plus additional to grease the pan)
  • 1 1/3 cup brown sugar (you can also use regular sugar instead)
  • 1½ cups flour
  • 1 teaspoon baking soda
  • 2 eggs
  • ¼ cup plain yogurt or sour cream
  • 1 cup bananas (about 2 large bananas)
  • ½ cup chocolate chips (optional)
  • ½ cup chopped walnuts (optional)


  1. An hour before baking set out the butter to soften.
  2. Preheat the oven to 350° Fahrenheit.
  3. Using spare butter grease a loaf pan (about 8 x 3½ x 4 inches) on all sides.
  4. In a bowl mash the bananas with a fork until they are well mashed and gooey.  Set aside.
  5. Break the eggs into a small bowl, making sure no shells fall in with the eggs.  Then beat the eggs with a fork and set aside.
  6. Measure out the yogurt and set aside.


  1. In a large bowl beat the butter with a fork until creamy.
  2. Add the sugar and stir to combine.
  3. Add the eggs to the sugar and butter and mix until fluffy.
  4. In a separate bowl combine the flour and baking soda.
  5. With a spatula stir in 1/3 of the flour to the butter and sugar and mix until incorporated.
  6. Next add the yogurt and stir until mixed in.
  7. Add another 1/3 of the flour and stir until mixed in.
  8. Add the bananas to the bowl and stir until well incorporated.
  9. Add the last of the flour and stir until well mixed.
  10. Add to the bowl the chocolate chips and/or walnuts if you are including them and stir until they are mixed in.
  11. Pour the batter into the greased loaf pan and bake in the oven for one hour.
  12. Allow the bread to cool in the pan before serving and enjoy!

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I spent my 20th birthday in Ireland, which was one of my better birthdays (I have spent birthdays in so many weird middle-of-nowhere type places just being in a city was a big deal).  I was studying abroad in London at the time and took a long weekend with my classmates to Dublin to explore the city.  The trip was a blast.  I remember that during the weekend Harry Potter and the Half-Blood Prince was released, so I spent my last hours in Dublin with my head buried in a book eating away at a loaf of soda bread I had bought at a bakery that morning.  I’m quite the cultural tourist.

This St. Patrick’s Day I decided to draw from my time and make some soda bread.  No corned beef and cabbage this year, though I did buy a corned beef brisket on sale at Safeway that is now residing happily in my freezer until the time is right.  I plan on eating this bread for the rest of the week, and enjoying every bite of it.

Irish Soda Bread – 1 Rolling Pin (Adapted from Simply Recipes)


  • 4 cups of flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter (cold)
  • 1 cup raisins
  • 1 egg
  • 1¾ cups buttermilk


  1. Preheat the oven to 425º Fahrenheit.
  2. In a large bowl stir together the flour, sugar, salt and baking soda.
  3. Cut the butter into small pieces and add to the bowl.  Work the butter and flour mixture with forks until it looks like a coarse meal.  If you aren’t sure what that looks like, just stir it for about 3-5 minutes.
  4. Stir the raisins into the bowl.
  5. Pour the milk into a measuring cup, and the egg and beat until the yolk is broken.
  6. Add the milk and egg to the bowl and stir with a wooden spoon until dough is too stiff to stir.
  7. Flour your hands and gently knead the dough in the bowl until it forms a ball shape.  Be careful not to over-knead the dough as it will become tough.
  8. Place the dough on a greased baking sheet and cut an “x” across the top about 1½ inch thick with a serrated knife.
  9. Bake in the oven for 35-45 minutes or until the bread is golden and a knife inserted in the middle comes out clean.
  10. Allow bread to cool on the baking sheet for 5-10 minutes and then transfer to a plate to cool further if needed.
  11. Serve warm or at room temperature and enjoy!


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The  line between dessert and breakfast food for me is a bit blurry.   So blurry that for the week after my bat mitzvah I ate cake every morning for breakfast (marble cake with raspberry filling and butter cream frosting, in case you were wondering).  This spice bread also blurs that line.  Part dessert and part breakfast food, you can enjoy it any time you want.  For me, I’ve been enjoying this with my morning coffee this week.

A few quick notes about the recipe before we dig in: If you have a mixer and want to use it, go for it.  You will only need it though to cream the butter, sugar and eggs.  So feel free to spare yourself the clean up and just go for a wooden spoon or spatula.  This recipe also calls for sifting flour.  If you don’t own a sifter don’t sweat it.  Just be sure to add the flour slowly to the batter.

Apple Spice Bread – 1 Rolling Pin


  • ½ cup butter (1 stick) room temperature
  • 1 1/3 cup white or brown sugar
  • 1½ cup flour
  • 2 eggs
  • ¼ cup plain yogurt or sour cream
  • 1 cup applesauce (unsweetened and without any funky flavor additives like “cinnamon” or “berry”)
  • 1 teaspoon baking soda
  • 1½ tablespoons unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg


  1. Preheat the oven to 350º Fahrenheit.
  2. Grease a 8” x 3½” x 4” loaf pan with butter or cooking spray (I recommend butter).
  3. In a large bowl stir together the butter and sugar.  Mix until creamy.
  4. Measure out the flour and place in the sifter.  Take 2 tablespoons of flour from the sifter and add to the bowl with the butter and sugar and mix.
  5. Beat the eggs in a small bowl with a fork until foamy and add to the large bowl.  Mix together with butter and sugar mixture until a fluffy mixture forms.
  6. Add to the sifter the baking soda, cocoa powder, cinnamon, allspice, and nutmeg.
  7. Stir in the sifted flour alternating with the sour cream or yogurt and the applesauce.  I like to break everything into thirds.  I add a third of the flour, stir, a third of the yogurt, stir, and then a third of the applesauce, and stir.  I repeat this until I’ve mixed everything together.
  8. Pour batter into the loaf pan and bake for about 1 hour or until the center springs.
  9. Let the bread cool before serving.

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