COWABUNGA RABBIT


Banana Bread Again
Saturday 11 October 2008, 7:36 PM
Filed under: bread, fruit

I have a surplus of bananas that came out of nowhere. I just came home one day and there was a whole bunch of bananas. So I made banana bread because I really had no other choice.

Banana Bread
Adapted from Joy of Baking

1 cup chopped pecans
1 3/4 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 eggs, lightly beaten
1/2 cup plain yogurt
3 ripe large bananas
1 teaspoon vanilla

Preheat oven to 350 F.

Whisk together nuts, flour, sugars, baking powder, baking soda, salt, and cinnamon. In another bowl, mash the bananas, add the eggs, yogurt, and vanilla. Add the dry ingredients to the wet and fold together until just combined.

Pour the batter into a 9×5 inch loaf pan. Bake for 55-60 minutes.

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Korean Yummies
Thursday 25 September 2008, 4:18 PM
Filed under: bread

I have a love-hate relationship with yeast. And with cakes, but that’s another story. Somedays I’ll use yeast and produce something amazing. Other days, it’s a complete disaster. Thankfully, these delicious snacks were not catastrophes.

I love love love LOVE Korean snacks… especially the ones called hodduk (호떡) and hobbang (호빵). Both are made from a yeasted dough, but hodduk is filled with brown sugar and pan-fried, while hobbang is filled with red bean paste and steamed. These are readily available frozen at Korean markets and that’s genius because 30 seconds later, you’ve got yourself a hot, steaming, delicious piece of sweetness. But I wanted some homemade ones.

The bread is good and there are many variations available online. This recipe is slightly adapted from here. And I say ‘adapted’ because I forgot some ingredients… hahaha.

Dough

2 1/4 teaspoons dry active yeast (= one packet)
1 1/3 cup lukewarm water
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
5 cups all purpose flour

Dissolve yeast in water and let it sit for five minutes. Whisk in the oil, salt, and sugar. Incorporate the flour. Add more flour or water as needed. The dough should be soft and not very sticky. Leave the dough in a large bowl, cover it with a damp paper towel, and let it rise to twice its size. At room temperature this may take to 1-3 hours. Alternatively, you can preheat your oven to 100 F, turn off the oven, and place the bowl in there.

Hobbang (호빵)

2/3 of above dough
2 cans red bean paste

Roll out the dough into a log with a diameter of around 2.5″. Using a piece of floss, cut off pieces that are an inch thick. Roll out each piece into a flat pancake. Place 2-3 tablespoons of red bean paste in the center. Wet the edge of the dough with water and then bring the edges in, forming a ball. Set the buns aside and let them rest for at least 30 minutes. Afterwards, steam them for about 15-20 minutes. The buns will expand, so leave some room inbetween.

Hodduk (호떡)

1/3 of above dough
Brown sugar (I used raw brown sugar)

Pull off about a golfball-sized hunk of dough and shape it into a flat disk. Make a a little indentation in the center, fill with sugar, and close the ball up. Heat up an oiled pan and set the pancakes down, squishing them with a spatula so that they are flat. Flip after 3-5 minutes, or until the side is golden brown, and cook the other side. The sugar should be melted and ooey-gooey yummy.



Cinnamon Rolls
Friday 1 August 2008, 7:59 PM
Filed under: bread

Me and baking with yeast just don’t go very well together, so when my friend Irene suggested I try out this recipe for cinnamon rolls, my mind shut down when I saw the word ‘yeast.’ Surprisingly, they turned out pretty good (basically I didn’t screw it up), but they are sooooooo sweet. My sweet tooth seems to be on vacation, hm…

Ingredients (Dough)

  • 1 cup of warm milk
  • 2 eggs, room temperature (mine were slightly chilled)
  • 1/3 cup margarine, melted (I used butter)
  • 4 1/2 cups bread flour (my local grocery store didn’t sell bread flour, so I just substituted regular all purpose)
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast (I don’t have a bread machine, so I used rapid rise yeast)

Ingredients (Filling)

  • 1 cup brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup butter, softened

Ingredients (Glaze) – Note: I didn’t like the way this turned out, so I made a really simple glaze of powdered sugar and milk.

  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar

Directions – Note: these are directions that do not involve a bread machine; if you have a bread machine, refer to the original recipe for directions)

  1. Dissolve sugar and yeast in warm milk.
  2. Add eggs, one at a time, beating after each addition.
  3. Add melted butter
  4. Add flour slowly. You may add more flour if you feel the dough is too sticky.
  5. Preheat oven to 200 F and then turn it off.
  6. Place dough in a large bowl and cover it with a moist towel.
  7. Put the bowl inside the oven and let it rise for about an hour. The dough should double in size.
  8. Combine the filling ingredients and set aside.
  9. Preheat oven to 400 F.
  10. After the dough has risen, spread it out into a 16″ x 21″ rectangle.
  11. Spread the filling evenly over the dough. If you want, you can add nuts or raisins or whatever, and distribute those evenly over the dough as well.
  12. Roll the dough.
  13. Cut the dough into 12 pieces using a piece of floss, a pastry cutter, or a serrated knife.
  14. Place the rolls in a greased 9″x13″ pan.
  15. Bake for about 15 minutes or until the tops are golden brown.
  16. While the rolls are baking, combine the glaze ingredients.
  17. Spread the glaze over the rolls and serve warm.



찹쌀떡
Friday 20 June 2008, 8:03 PM
Filed under: bread

I didn’t really bake anything, I just nuked water and glutinous rice flour together. GOOD TIMES. I followed the directions on Kitchen Wench’s site, but I still had to make a few modifications.

So you take a bag of glutinous rice flour, dump out however much you want, and then add water. You want to add enough water so that the mixture is smooth and thick. When you microwave it, the color of the dough will change from white to cream. Take out the dough and stir vigorously so that the dough is nice and elastic. It’s bound to be hot so be careful.

Other than that, this is pretty easy to make. Not easy to make pretty, but easy to make, yes. I suggest you just go to the above site for all your guidance.

I just posted this to prove to people that yes, I still like to create edible things.



Banana Nut Bread
Saturday 8 March 2008, 5:18 AM
Filed under: bread, fruit

This is from Martha Stewart’s website. Yields one 9″x5″ inch loaf.

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 1 1/2 cups unbleached, all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts

Directions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar.
  3. Add eggs.
  4. In a separate bowl, combine flour, baking soda, and salt. Add to butter/sugar mixture.
  5. Add bananas, sour cream, and vanilla.
  6. Stir in nuts.
  7. Pour into a greased 9×5 loaf pan.
  8. Bake for about 1 hour and 10 minutes.

Modifications

  • I mashed up three, very ripe bananas and that yielded way more than a cup.
  • I had no sour cream, so I used nonfat vanilla yogurt.
  • I used pecans.

After Thoughts

I usually use the banana bread recipe from Joy of Baking (it’s very good), but I decided to try something a little different just for the heck of it. There’s NO CINNAMON in this recipe and it breaks my heart, but the bread is quite good, especially the crust. It’s sweet and very moist. The extra amounts of banana make the bread a little mushy, but it tastes so good warm. Good job, Martha.




February Daring Baker Challenge: French Bread
Friday 29 February 2008, 4:52 PM
Filed under: bread

My first challenge… that took forever and a day! Here is the original recipe. The bread came out really good, despite it’s ugly appearance. It had the consistency of bagels, but that’s okay because I love bagels. Also, the whole time issue really got me cranky, but it was all good fun.

    




호떡 (Korean Sugar-Filled Pancakes)
Monday 18 February 2008, 6:34 AM
Filed under: bread

I don’t have a clear cut recipe for these babies, but it’s fairly simple. Follow the directions to any plain bread recipe (essentially a mixture of flour, water, yeast, and salt). After the dough has risen (around five or six hours), take a small handful of the dough and flatten it out. Be sure your hands are floured since the dough is sticky. In the middle of the flattened dough, place a spoonful of raw brown sugar, although I’m sure regular brown sugar works fine too. Close the dough around sugar so that you have a small ball. Then flatten it out again and put it on a hot, oiled pan. Brown both sides, then serve and enjoy!