Tuesday, October 9, 2012

Sweet Milk White Bread

This bread isn't exactly made in the breadmaker but it is mixed in the breadmaker.  I really did take it out and bake it in my oven although I was seriously thinking about trying to bake it in the breadmaker.  If you do that, leave me a comment and let me know how it works for you.  I have to say that this is my son's favorite bread.  In fact, I don't think that my husband or I even had a slice.  My mother may have tried a slice but it was primarily my son's breakfast.  I will definitely make this bread again. It comes from Salad-in-a-Jar blog.  She touts it as the best bread to use for a PB&J but since my son is allergic to most nuts, that wouldn't work for us.  Just butter on top is how my son ate it.

Sweet Milk White Bread


7/8 cup water (room temperature) (7 oz. or 3/4 cup plus 2 tablespoons)
1/2 cup sweetened condensed milk
1 teaspoon salt
1 tablespoon butter (room temperature)
3 cups (+) bread flour
2 teaspoons instant yeast


1.  Add ingredients to bread pan in order listed in your instructions.  Start with 3 cups flour.

2.  Select dough cycle and start  Raise lid and check dough after about 5-10 minutes.  Add flour one tablespoon at a time, if necessary, until dough reaches correct consistency.  It should come together in a ball that sticks to side of pan, then pulls away.  If dough thumps against the side of pan, add warm water one tabespoon at a time.  If dough is thin enough to level out, add flour one tablespoon at a time until dough starts to form a slightly sticky ball.

3.  Remove dough from pan at the end of the dough cycle and place on lightly floured board.  Roll into rectangle.  Roll up and tuck ends to fit into greased 4 x 8 inch loaf pan.  Let rise until dough is 1-inch above top edge of pan in the middle.

4.  Bake at 375 degrees for 35 - 45 minutes.  Interior should reach 190 degrees.  Place a foil tent over bread halfway through baking to protect from over-browning.  Allow to cool for 15 minues before turning out to cool completely.  It is best if you wait at least two hours before slicing so loaf will hold its shape without squishing with the pressure of a knife.

Monday, October 1, 2012

Banana Cinnamon Chip Bread

I know what you're thinking. . . another recipe for banana bread?!  What!  Yes, another banana bread recipe.  I like banana bread and this one is very good.  I bought my cinnamon chips at Prepared Pantry's online website.  They are so good.  They almost melt into the bread.  

Banana Cinnamon Chip Bread with
Cinnamon Sugar Topping
From twopeasandtheirpod.com

1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
3 over-ripe bananas, mashed
1/3 cup melted butter
¾ cup sugar
1 egg, beaten
1 teaspoon vanilla
¾ cup cinnamon chips

1/3 cup sugar
1 tablespoon cinnamon


·        Preheat oven to 350 degrees.  Spray an 8-1/2 inch by 4-1/2 inch loaf pan with cooking spray.  Dust it lightly with flour and set aside.
·        Whisk the flour, baking soda, cinnamon and salt together in a small bowl.  Set aside.
·         Mix the bananas, butter, sugar, egg, and vanilla together in a medium bowl.  Add the flour mixture and carefully stir.  Don’t over mix.  Add in the cinnamon chips and gently stir.
·        In a small dish, mix together the 1/3 cup sugar and 1 tablespoon of cinnamon.
·        Add the batter to the loaf pan and smooth out with a spatula.  Sprinkle the cinnamon sugar topping generously over the batter.
·        Bake bread for 50-60 minutes, or until golden brown and toothpick comes out clean.  Transfer to cooling rack.
·        Let bread cool for 10 minutes and then remove from pan.  Cool, slice and enjoy.


The Creative Cook