1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

DIRECTIONS:

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

Chef Coats

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1 cup water
1 egg
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons unsulphured molasses
2 1/2 teaspoons unsweetened cocoa powder
1 tablespoon caraway seed
1/2 teaspoon instant coffee (optional)
1/3 cup raisins
2 3/4 teaspoons active dry yeast
3 tablespoons instant potato flakes

DIRECTIONS:

In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.

Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.

Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.

To bake conventionally:

If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.

Shape into a round oblong loaf. Coat with a light egg wash (1 tablespoon water mixed with 1 egg white).

Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.

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4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey

DIRECTIONS:

This is a good sized loaf for the larger bread machines, but can also be made conventionally.

If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you’re in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.

In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.

This makes a rich, tasty white bread with a nice crust that keeps well.

Bake at medium crust setting.

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1/2 c. butter
1 c. sugar
1 egg, beaten
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. mashed bananas
3 tbsp. milk
1/2 c. chopped walnuts

DIRECTIONS:

1. Grease 9 x 5 x 3 inch loaf pan.

2. Beat butter, sugar and egg in a large bowl until fluffy.

3. Combine bananas and milk in a bowl.

4. Sift flour, baking powder and baking soda onto waxed paper. Stir into sugar mixture alternately with banana – milk mixture. Stir in nuts. Bake in 350 degree oven for 1 hour. Cool in pan 5 minutes. Turn out of pan.

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