Breads, Loafs

Banana Nut and Seed Bread

banana-nut-and-seed-bread

Ingredients

  1. 2 large bananas
  2. ⅔ cup butter, softened
  3. ½ cup buttermilk
  4. ½ cup milk
  5. 3 large eggs
  6. 2 teaspoon vanilla
  7. 2 ½ cup flour
  8. 1 teaspoon baking soda
  9. ½ teaspoon baking powder
  10. 1 teaspoon cinnamon
  11. ½ teaspoon nutmeg
  12. ½ cup mixed nuts, roasted and chopped
  13. ½ cup mixed seeds, roasted and chopped

banana-nut-and-seed-bread-pan

banana-nut-and-seed-side

Directions

  1. In a bowl, mix all the dry ingredients except the nuts and seeds and set aside.
  2. In another bowl, mix butter, eggs and vanilla.
  3. Add both buttermilk and milk and mix.
  4. Add the dry ingredients and mix.
  5. Fold in the nuts and seeds.
  6. Pour into two lined loaf pans and bake in a 180°C preheated oven for 35-40 minutes.
  7. Remove from the oven and cool slightly, before removing from the pan and cool completely on a wire rack.
  8. Enjoy.

banana-nut-and-seed-bread-loaf

banana-nut-and-seed-bread-slice

Advertisements
Standard
Breads, Cakes, Loafs

Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake

Ingredients

  1. Juice of 1 lemon
  2. Zest of 1 lemon
  3. 2 teaspoon Lemon essence
  4. 1 cup blueberries
  5. 1 cup Greek yogurt
  6. ½ milk
  7. 2 eggs
  8. ½ teaspoon vanilla
  9. ½ cup butter
  10. 1 cup sugar
  11. 2 ½ cups flour plus extra to coat blueberries
  12. ½ teaspoon baking soda
  13. ½ teaspoon baking powder

Glaze

  1. ½ cup icing sugar
  2. 1 teaspoon yogurt
  3. 1 teaspoon lemon juice

Lemon Blueberry Yogurt Cake plain Lemon Blueberry Yogurt Cake glaze

Directions

  1. Mix all the dry ingredients and set aside.
  2. Coat the blueberries with flour and set aside.
  3. Whisk butter; add eggs and vanilla and whisk.
  4. Add yogurt and mix.
  5. Add lemon juice, lemon zest and lemon essence and mix.
  6. Add the dry ingredients and milk alternating and mix.
  7. Gently fold in the blueberries.
  8. Pour into lined loaf pans and bake in a 175°C preheated oven and bake for 45-50 minutes.
  9. Remove from the oven and cool slightly before removing from the pan and cooking completely on a wire rack.
  10. Prepare the glaze and glaze the cake.
  11. Enjoy.

Lemon Blueberry Yogurt Cake side Lemon Blueberry Yogurt Cake slice

Standard
Breads

Honey Oat Bread

Honey oat bread

Ingredients

  1. 1 cup oats plus extra for topping
  2. ½ cup whole wheat flour
  3. 4½ cups white bread flour
  4. 1 packet instant yeast
  5. ½ teaspoon of salt
  6. 1/3 cup honey plus extra for brushing
  7. 1 cup warm water
  8. ½ cup warm milk
  9. 3 tablespoons melted butter

Honey oat bread ingredients Honey oat bread dough Honey oat bread dough flat Honey oat bread dough pan

Directions

  1. Into a bowl of a stand mixture, add all the dry ingredients and mix.
  2. Add all the wet ingredients and mix.
  3. Use the hook attachment to form the dough for a few minutes or knead with your hands.
  4. Add the dough into an oil coated bowl and roll the dough in the bowl to make sure all side are covered with oil.
  5. Cover with cling wrap and set aside to rise for an hour or until the dough it doubled in size.
  6. Punch the dough down and divide into two parts.
  7. For each half, place the dough onto a floured surface and flatten with your hands. Fold in half and fold again and pinch the edges together and form into an oval/rounded shape.
  8. For each half, place into a parchment covered loaf pan and over in plastic cling and let rise for another 30-45 minutes but not double in size.
  9. Brush with melted honey and sprinkle the top with oats.
  10. Bake for 45-60 minutes a 180°C preheated oven.
  11. Remove from the oven and cool for about 10 minutes before removing from the pan and cool on a wire rack.
  12. Enjoy warm with a honey or any spread of your choice.

Honey oat bread pan Honey oat bread slice Honey oat bread slice honey

Standard
Breads

Pumpkin Bread

pumpkin bread

Ingredients

  1. 1 cup pumpkin purée
  2. 1 cup buttermilk
  3. 2 eggs
  4. 2 teaspoon vanilla
  5. ½ cup sugar
  6. ½ cup dark brown sugar
  7. 2 cups flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. ½ teaspoon salt
  11. 1 teaspoon cinnamon
  12. ½ teaspoon nutmeg
  13. ¼ teaspoon cloves
  14. ¼ teaspoon ginger

pumpkin bread icing

????????????????????????????????????

Directions

  1. Preheat the oven to 180°C.
  2. In a bowl, add all the dry ingredients (flour, baking soda, baking powder, salt and all the spices) except sugar and mix.
  3. In a separate bowl, add sugar, eggs, vanilla and buttermilk and mix well.
  4. Add the pumpkin and mix.
  5. And the flour mixture and mix well.
  6. Pour into a greased loaf pan and bake for 1 hour or when a toothpick inserted comes out clean.
  7. Remove from the oven and cool completely.
  8. Finish off with icing sugar glaze.
  9. Enjoy.

pumpkin bread whole

Standard
Breads

Dutch Oven Bread

dutch oven bread done

Ingredient

  1. 1 cup digestive bran flour
  2. 1 ½ cup all purpose flour
  3. 2 teaspoons yeast
  4. 1 teaspoon salt
  5. ¼ cup sugar
  6. 2 tablespoons olive oil
  7. ¾ cup lukewarm water

dutch oven bread  dough

dutch oven bread ball

Directions

  1. Mix the two flour and set aside.
  2. In a separate bowl, dissolve the yeast, sugar, salt in water.
  3. And to the flour mixture and mix well, use your hands if necessary.
  4. Add a dash of water if the dough is too thick to mix.
  5. Add the olive oil.
  6. Cover the bowl with plastic cling and let the dough rise for about 12 hours or overnight.
  7. Turn the oven to 220°C.
  8. Heat up the empty cast iron pot by placing it in the oven for about 5 minutes until it’s hot.
  9. Transfer the dough from the mixing bowl onto a floured surface and shape into a ball.
  10. Remove the cat iron pot from the oven and place the dough ball into the pot, cover with the lid and bake for 30 minutes.
  11. Remove the lid and bake for another 10-15 minutes or until golden brown and crusty.
  12. Remove from the oven and cool.
  13. Enjoy.

dutch oven bread pot

dutch oven bread sliced

Standard