Give Us This Day, Our Daily Bread

Is there anything more comforting than freshly baked bread right out of the oven? This time of year it’s especially comforting.  My grandmother taught me how to make bread when I was a young girl. That’s when I discovered that kneading dough can be very therapeutic. You need a bit more patient when using yeast in bread because it takes a few hours to rise and then you have to let it rest before baking it. Well worth the wait if you have the time! Quick breads are also great to make, especially if you are pressed on time and I have a few of my go-to’s to share with you. One of them is my great-aunt Fern’s banana bread. I put bananas that have turned a little brown into the freezer and they are ready to use when ready. (When my daughter was a baby, I thawed out the bananas and mixed it with her cereal- the consistency is perfect for that and the bread). Here are some of my favorites- some sweet, some savory, but all quick and easy!

Vintage Banana Bread

3 bananas, mashed

1/4 c butter, melted

1 c sugar

1 1/2 c flour

2 eggs

1 t baking soda

1/2 t salt

1/2 c chopped nuts

1/2 c chopped dates

Cut up dates (if not already purchased chopped in a package) and roll in flour to prevent from sticking.  Mix all ingredients together and our into prepared loaf pan.  Bake for 1 hour at 350 degrees.

Johnny Cake (light corn bread)

1 c flour

3/4 c corn meal

3/4 t salt

1 beaten egg

5 t baking powder

1/3 c sugar

2 T vegetable oil

1 c milk

Mix all dry ingredients together. Add egg, milk and oil- blend well. Pour into prepared 8 x 8 square pan. Bake for 30 - 35 minutes at 300 degrees until golden brown.

Biscuit Mix

8 c flour

1/3 c baking powder

2 t salt

8 t sugar

Mix together and cut in 1 c Crisco.  This mixture will keep for months in the refrigerator.  

To make biscuits: Use I c biscuit mix and mix in 1/3 c milk. Can be rolled out and cut with a cutter or juice glass dipped in flour or dropped by large spoonfuls.  Place in greased pan and bake at 425 degrees until lightly browned. 

Dill Bread

2 pkg active dry yeast

1/2 c warm water

2 t sugar

2 c small curd cottage cheese

2 T minced onion

4 1/2 c flour

2 T dill weed

1 t baking powder

2 t salt

2 t sugar

2 eggs

Sprinkle yeast on warm water - stir until blended. Stir in 2 t sugar to proof and set aside. Combine cottage cheese, onion, dill, baking powder, salt, sugar and eggs. Mix thouroughly.  Add yeast mixture and mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl and turn to bring greased side up. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch down and turn onto lightly floured surface. Knead a few times and divide into two equal parts. Place each portion into well greased loaf pans. Bake for 30 minutes at 350 degrees. Let cool slightly and remove from pans onto wire rack and brush tops with melted butter.

Chocolate Brownie Bread

1 1/4 c flour

1 1/4 c sugar

6 T cocoa powder

1 T instant coffee

1 t baking soda

3/4 t salt

1 c walnuts, chopped

1 1/2 c sour cream

1 egg

1 1/2 t vanilla

4 T butter, melted and cooled

Preheat oven to 350. Butter loaf pan and line with parchment or wax paper. Butter paper and dust with bottom and sides with flour. In medium bowl, stir together flour, sugar, cocoa, coffee, baking soda and salt until blended then stir in the nuts. In large bowl, whisk together sour cream, egg, vanilla and melted butter, Add dry ingredients and stir with rubber spatula until just blended and pour batter into the prepared pan. Bake for 1 hour and 10 minutes until toothpick inserted into center comes out clean. Cool for 10 minutes and untold onto wire rack.Wrap in plastic wrap, then overlap with aluminum foil. Let stand in cool place for at least one day before serving.