Going Bananas

I love bananas. It's the most versatile fruit I know. If I would be stranded in an island with no other food but bananas, I think I'll live. Ü I like it not so ripe, slightly under ripe is better. And I like a specific variety, only the lacatan, not just any banana would do. I like the sweetness it lend to bakes goods. Richard's Mom is fond of banana breads and it's a good thing that bananas are available practically all year round. Richard and I did not spend Christmas together this year (again).Ü He went home to Palawan to spend the holidays with his family. And traditionally (since last year, more likely Ü), I baked something for him to bring home. Aside from the cookies I gave away to friends, I baked two loaves of bread: Chocolate Nut Bread (photo not shown) and Strawberry Banana Bread.

strawberry banana bread

I got the recipe of the chocolate nut bread from the label of the Baker's Secret loaf pan I bought just before the holidays. I wasn't able to taste it, but Richard said it was delicious... I really hope so because to Richard everything tastes delicious! The strawberry banana bread recipe came from the baking book "The Nutcracker Sweets" I received as an exchange gift from the office last year. It's been sitting for a whole year before I actually got to use it. Unfortunately, Richard was in a hurry to get to his flight on time, that he was not able to wait for the strawberry banana bread... So my family and I just ate it at home. Ü I was reluctant to try out this recipe the first time because it called for 1 whole cup of strawberry preserves. I guess I was anticipating that it would be way too sweet even for me. But surprisingly, the sweetness was just right. I actually like the moisture it lends to the bread. It was a little bit sticky when underdone, so the second time I made one, I made sure I baked it a little bit longer. The strawberry preserves I used was also one of the pasalubong Richard bought for me when he came home from Baguio a couple of weeks ago.

chocolate chips banana bread with pecans

New year came and bananas are still ubiquitous. So I made another banana loaf. This time, I used a recipe I had years ago from the Hershey's Kitchen, the Chocolate Chips Banana Bread. That recipe called for shortening but I replaced it with butter. I also replaced walnuts, called for in the recipe, with the pecan nuts given to me by Tita Agay (Richard's aunt) when she came home from London. I've always been curious about pecans. Very few merchants in Manila import these nuts so it was really hard to find them if there are any. It tastes just like walnuts, only milder.. but surprisingly, I like walnuts better. The bitter aftertaste somehow lends character to the nut that I just couldn't find on pecans. The bread turned out great and I like the sweetness from the chocolate chips.

My aunt liked the strawberry banana breads I made, and asked me to bake two more loaves she can give to her friends. And with all the banana-mashing I've been doing this holiday, and banana loaves coming in and out of my oven, I almost didn't want to see nor smell any bananas anymore. I was about to go bananas! Ü

♥♥♥

On Bisquick

When I was searching for recipes around the web a couple of years ago, I came upon a recipe for biscuits... Now biscuits are not staple food here in the Philippines, and we usually refer to biscuits as the hard sweet cookies sold in tin cans as compared to the American version of soft, buttery and flaky bread. So out of curiosity, and encouraged by the numerous raves for the recipe, I tried to bake it... To my disappointment, it did not turn out the way I expected... It tasted a little off... I wasn't sure if I just didn't do it right or if that is really how it was supposed to taste. Then one day at the supermarket recently, I came upon a baking mix called "Bisquick" which is, apparently, a shortcut for making biscuits. It only needs water, and off you go to baking. Still bombarded by my disappointment for the first biscuits I tried baking last year, I knew I just had to try it! I just have to know exactly how it's supposed to taste like.

And I really have to give credit to mixes... with all its chemicals and artificial flavors! I think Bisquick captured the taste of an authentic American biscuit... It's not sweet as dessert, but I like the aftertaste of buttermilk lingering on my mouth with every bite. It would be perfect for savory soups or cured meats such as bacon for breakfast. I loved every buttery bite of it. Now I'm ready to take on the numerous biscuit recipes on my baking books! ;o)

Wholewheat Bagels

I was checking out other blogs one day when I saw a photograph of bagels. It never left my mind since. I just had to make some for myself. I've always adored store-bought bagels, even though they sometimes taste like the plastic they're wrapped in. Never had the chance of making my own bagel before, so I was a bit intimidated. Surprisingly, this was very easy! I got the original recipe from Baking Bites, but I substituted half the bread flour it called for with wholewheat flour, for a healthier kick. :) Though I probably wouldn't use that much wholewheat flour next time as it turned out too wheat-y for me. Maybe one cup would do. I sprinkled them with sesame seeds for a nutty flavor. The only downside I had making these, as with any other yeast bread, is the amount of time it took before it gets done. I'd say that making your own bread is only advisable if you have a lot of time in your hands. Nevertheless, these turned out great and crusty. The four hours preparation was all worth the wait. ;o)

My Ups and Downs on Yeast Breads

After two failed attempts on yeast breads, I was beginning to think that my very first successful one was just beginners luck. I've followed the recipes word by word, I've used the correct ingredients, and yet it seemed like the bread itself doesn't want to cooperate with me. After pondering over and over what went wrong, re-reading the recipes if I missed something and going over the bread book for the last time on techniques and procedures... I finally had an "a-ha!" moment. It turned out that either I wasn't kneading the dough correctly, or I just didn't give it enough time to be kneaded. I don't have a Kitchen-Aid mixer, so I only knead by hand. Something I really don't mind doing, because for me, it's something that every baker should know. Civilizations from yesterday was able to create classical breads that we still enjoy today without the help of modern machines and electric mixers. But then again (going back to my story), I wasn't doing it right.


An example was this Dinner Roll that I made a couple of weeks ago. I got the recipe from Williams-Sonoma Bread. It was pretty on every angle, but it turned out tasteless! It was a little bitter for me, and lacks a certain taste. It definitely missed something. I was really dejected.


But then, after learning from my mistakes, I made another one (also from the same book). It's called Classic White Bread. I kneaded the dough (still by hand) for I think twenty minutes! I wanted to make sure I was doing it right. My God, did my arms got tired! :) But it was all worth it. It turned out a success. The bread has a nice perfect crust and an unmistakable taste and aroma of the real thing. I was so happy. My Tita, who was visiting for the weekend, actually complained that I only made one loaf because she wanted more! As for me, I regained my confidence. I know I should be able to make another one whenever I feel like it. As they say: there is nothing more satisfying than a loaf of homemade bread. ;o)

Beer Bread

I wanted to make something nice for my Dad on Father's Day. Probably due to lack of decent sleep this past week and my own confused mind, I actually thought it was yesterday! So I went ahead and flipped through my new bread book for something manly and father-like. Beer Bread sounds like it. :) So off to baking I go. Luckily, this bread only calls for the simplest ingredients which I already have on our pantry (except for a bottle of beer that can be conveniently bought from a sari-sari store near our house.)




By far, this is the easiest bread recipe I've made since I've learned how to make bread. I've easily memorized the ingredients & procedure with just one try. It was that easy! I just made a little boo-boo (yet again :p); the recipe called for one 375 ml bottle of beer, what I've bought was San Miguel Beer which, I didn't realize, was only 320 ml. The batter was a little dry and kinda hard to stroke (it actually looked like a dough). But I think it was just okay. After it was done, we immediately devoured it while it was still hot. It was rich and moist with a bitter after-taste of the beer. I was a little bothered by the after-taste but my Mom and Dad didn't seem to mind. After about three helpings, I've realized that it was actually what gives a distinct character to the bread. It is what separates it from the others. It was time for afternoon merienda, I ate mine with a bowl of steaming hot chicken noodles. It was perfect. My Dad asked me to make another one again that he would bring with him to the office on the following working day. Not so bad for a little confusion... Now my only problem is: what would I make for my Dad on the real Father's Day next week? ;o)


Beer Bread

3 cups all purpose flour
3 tbsp firmly packed brown sugar
1 tbsp baking powder
1 tsp salt
1 (375ml) bottle beer, unopened
4 tbsp butter, melted, plus extra for greasing

1. Preheat oven to 375 degrees F. Grease a large loaf pan with butter.
2. Stir together flour, brown sugar, baking powder and salt in a large mixing bowl.
3. Open beer bottle and pour contents on flour mixture all at once. Stir just until combined.
4. Pour batter into the pan and drizzle with the melted butter.
5. Bake for 35 to 40 mins, or until toothpick inserted comes out clean.

(Source: Williams Sonoma -- Bread, Copyright 2002)

Recipe note: I didn't have a large loaf pan, so I just used a 9 inch cake pan, which is fine. Just reduce baking time to 30-35 minutes.

Irish Soda Bread

I was trying to make use of some milk sitting in the fridge before it spoils, so I decided to make this bread. I've had this recipe for quite a while now but never had the chance to make it until now. I was a little curious what the fuss was all about on irish soda breads because I don't think I've ever had one before. Anyways, this didn't turn out as I expected. It wasn't that yummy at all... at least for my taste. My Mom (as always) loved it, she said it tasted like puto. Richard said it tasted like bibingka. I agreed. But I'm not very fond of bibingkas so I didn't like it. It was way too eggy for me. I thought it would be better with more spice in it like cinnamon and raisins... but I might never make it again.

Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk (or sourmilk*)
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. 2. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Recipe notes: *To sour milk, use 1 tbsp white vinegar plus enough milk to make 1 cup. The recipe calls for the dough to be rounded and baked on a baking sheet, but I pour mine in a loaf pan. Baking time should take a little longer if baked in a pan.

(Source: www.allrecipes.com)

Pan de Sal

I was a bit intimidated when I first made these because I've never worked with yeast before until this one. I was so happy with how it turned out! I probably made it a little too small but nevertheless, it tasted perfect for me. I love eating my pan de sal with a slice of cheddar cheese or dipped in hot coffee. ;o) *Just a tip on yeast breads: Make sure that the water is warm to the touch, not boiling hot. Otherwise, the yeast will die & the bread will not rise at all.

Pan de Sal

2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour

1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

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(Source: the ever reliable www.allrecipes.com)