Eggless Banana Bread

This month I am going to post a few baked recipes as part of bakethon, an excuse to post recipes of baked goods with a few blogging friends. I am starting with a sweet basic banana bread. I baked this version of banana bread during the summer with my daughter. She was home for the summer and needed an afternoon snack when she got home from her EMT training. I did not have eggs and so I decided to bake the bread without eggs. I used mostly whole wheat flour so it was filling and tasted perfect.

Banana bread is one of the simplest sweet breads you can bake. It is almost impossible to get the recipe wrong and it tastes great. This is a great place to start your baking journey. This was one of my first breads.

Whenever a banana is overripe I put it in the freezer to use later. We usually buy the medium or small bananas so I have to wait for 3-4 to be able to use them.

You will need
1/2 cup brown sugar, packed
1/4 cup unsalted butter, softened
1/4 cup olive oil
1 tsp. cinnamon powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. salt
4 small overripe bananas
1 1/2 cup whole wheat flour
3/4 cup all purpose flour

Preheat oven to 350 F. Mash the bananas. Cream the sugar, butter and oil. Add the cinnamon and continue mixing in the ingredients in the order they appear above except the flours. Add the flours a little at a time until you have a sticky batter.

Pour the batter into a loaf pan and place in the oven center rack. Bake for 45 minutes. Remove from the oven and tent with a foil. Return the pan to the oven and bake for another 20 minutes. Take the pan out of the oven and let it rest on the counter top for 5 minutes. Slide the loaf out and cool completely on a cooling rack.

Slice and enjoy!

Apple Challah

Last year I was on a long break from baking. It was not intentional. With my daughter off to college there is no one at home to eat my experiments. During one of her visits from college I broke the baking drought with this Apple Challah, a recipe I have wanted to bake ever since I saw it in a Facebook baking group.

Partially cooked apples are added to challah dough to make Apple Challah. The apples with a little apricot jam add a lovely flavor to the bread. You can make the dough as rich as you want with the addition of eggs and honey. Or you can keep it simple with a water challah recipe as I did.

I tried a cornstarch glaze but it did not give me the deep golden color I was looking for. After the bread was almost done I added a glaze of watered down apricot jam and that gave the bread the shine and the deep color I was looking for.

You will need
For the filling
1 apple
1/2 lime
1 tsp. apricot jam/preserve
1 scant tsp. cinnamon powder

For the dough
1 1/2 cup white flour
1 cup whole wheat flour
1 tsp. salt
3/4 tsp. instant yeast granules
2 tbsp. sugar
2 tbsp. oil
1 1/4 cup warm water

For the glaze
1 tbsp. cornstarch
1 tsp. apricot jam

First you want to make the dough. In a bowl mix all the dry ingredients for the dough followed by the wet ingredients. Combine to form a soft sticky dough. Knead well until the dough is soft and smooth. Cover and keep aside for an hour or until it doubles in volume.

During the last 10 minutes, Cut the apple in quarters. Remove the seeds and then cut into thin slices. In a small bowl add a cup of water and the juice of a 1/2 a lime. Add the slices and microwave for 3 minutes. Drain the water and keep aside. In a small bowl add 1 tbsp. of water and 1 tsp. of apricot jam. Mix well and keep aside.

Flour a working surface and transfer the risen dough on to it. Divide into two equal portions. Keep one of them aside.

With one of the portions: divide into two such that the small part is a forth of the whole portion. Roll the larger of the two parts into a disc the width of your palm and keep aside. Divide the smaller part into two again. Roll each of the parts into a long rope about 8 inches. Using a roller flatten the rope. Repeat with the second rope.

Brush half the apricot mixture on one of the flattened ropes. Place the apple slices on it and sprinkle with cinnamon powder.

Fold the lower half of the dough over the apple slices.

Starting from one side roll the dough and apple to form a flower. Secure with a toothpick if needed and let it stand. Repeat with the other flattened rope. Starting where you left off roll the second rope and apples around the first to form a large flower. Place this on the center of the disc and keep aside.

Now work with half portion of dough you had put aside. Divide it into 3 portions and roll each into a long rope of about 10-12 inches. Pinch one end of all three strands together. Braid the 3 strands like you would braid hair. Do not pull on the ropes or braid too tight. When done place the rope around the apple flower on the dough disc. Secure the ends by tucking one end under the other.

In a small bowl mix the cornstarch with water and brush on the bread. Keep aside for 20-30 minutes.

Preheat oven to 375 F while the bread proofs. Bake for 35 minutes or until the bread is golden brown. In a small bowl mix the apricot jam for the glaze with a 1 tsp of water. Remove bread from the oven and brush with the apricot mixture. Return to the oven for 5 more minutes to allow the bread to turn a deep golden brown.

Remove from oven an let it cool. Enjoy!

Cinnamon Sunburst Pull Apart Bread

I made this bread a couple weeks after my daughter returned from college for summer. She wanted something sweet. I wanted to try this shape ever since I saw this shape on Pinterest. I really liked the layering and filling in between. I have a few bread shaped with layers but I loved this sunburst shape. I made three layers for this bread and used a cinnamon sugar filling. My daughter did it justice and finished it as dessert over a couple of days.

You will need
For the Dough
200 gm white whole wheat flour (I used King Arthur)
130 gm water

100 gm fed sourdough starter

6 gm salt

For the filling

3 tbsp. sugar

1 tsp. cinnamon

In a bowl mix the ingredients for the dough to form a ball. Cover and keep aside for 15 minutes. Uncover, stretch and fold the dough over itself. Turn the bowl and repeat. Keep stretching and folding over turning the bowl slightly every time. Repeat until you have turned the bowl around itself once. Cover and keep aside for 15 and then repeat. Do it 2 more times.

Cover and allow to rise for 4-5 hours. Then transfer the dough to a work surface and divide into three equal portions. Using a rolling pin roll into a disc a little bigger than a CD. Repeat with the remaining portions.

Preheat oven to 450 F. Mix the sugar and cinnamon in a bowl. Evenly sprinkle half of the mixture on one of the discs of dough. Place the second disc over the first. Now evenly sprinkle the remaining sugar mixture evenly over the second disc. Place the third disc over the second. Roll the discs out together to allow them to stick to each other. Mark the center with edge of a spoon or small bowl but do not cut through the dough. Move the dough on to parchment paper.

Now cut the dough as shown below to the edge of the etched circle.

Twist each of the cur portion 2 or 3 times and place it back on the parchment paper.

Repeat with all the portions. Allow it to rest for 15-20 minutes. Brush with milk.

Bake in the preheated oven for 30 minutes or until the bread is cooked through. Transfer to a cooling rack to cool.

Enjoy!

Swedish Cinnamon Knots / Kanelbullar

A long time ago I bookmarked the recipe for cinnamon rolls. Instead I tried this beautiful bread. Last week I finally decided to make the cinnamon rolls. I am very happy with the proportion of sugar in this recipe and will be making this one again.

My original plan was to make the cinnamon rolls. Then I saw this video and really liked what she did there. So I made knots instead of rolls. It does not change the taste just the presentation.

You will need (for 6 small buns)
2.75 tbsp. butter
1/2 cup milk
1 cup + 2 tbsp. flour
a pinch salt
1 1/2 tsp. yeast
2 tbsp. sugar
1/2 tsp. cardamom powder

For the filling
2.5 tbsp. butter
2.5 tbsp. sugar
1/4 tsp. cinnamon powder

sugar pearls
milk to brush the top or use an egg diluted with a little water

In a large bowl melt the butter and the milk. Sift in the flour and salt. Add the yeast, sugar and the cardamom powder. Mix into a soft sticky dough. Work the dough kneading it until it is soft and elastic. Cover and keep aside until it doubles in volume, about an hour.

In the meantime, in a bowl soften the butter for the filling. In a separate bowl mix the sugar and cinnamon powder. Prepare a baking sheet and cover with parchment paper. Keep aside. When the dough has risen, transfer it on a floured flat surface. Light flour the rolling pin and roll out the dough to a large long rectangle.

Brush the dough with the butter. Sprinkle the sugar and cinnamon powder mixture over the top.

Fold the rectangle along the long side in thirds. Fold the other side over the first. Press down a little, roll with a pin if needed.

Cut 2 - 2 1/2 inch portions along the length of the dough. I got six portions. Next cut a slit half way up in each of the portions as in the picture.

Work with one portion at a time. Gently tug the two legs of the dough while holding to the top. Start twisting them in opposite directions.

When you can twist no more fold them up to the top and tie them in a knot. Place the knot over the base. Move the bun to the baking sheet and repeat with the other five portions.

Cover with a tea towel and allow the buns to rise again for another 30 minutes. Preheat oven to 450 F while the buns are rising. Brush the top with milk or egg wash. Sprinkle sugar pearls and bake in the preheated oven for 8-10 minutes. I did not have any sugar pearls so I skipped the step.

Enjoy!

Whole Wheat Bread Spirals

From the time I first saw this bread in a picture I have wanted to try it. I thought it looked very pretty. This is another bread inspired by Valentina Zurkan. It looks a lot prettier when you use white flour or bread flour. But I rarely bake anything with just white flour these days so I used a substantial amount of white whole wheat flour and went easy on the butter. It may not brown as well with whole wheat flour but I think it looks a lot healthier and tasted great.

This week I am posting recipes that are fun to bake. Play with the dough and get a beautifully shaped bread. For this bread I used layers separated with a filling. The filling keeps the layers separate even after baking. Simple cuts and twists make the bread look dainty and pretty.

It was an afternoon well spent. It would be a great project with kids as the twisting is very forgiving. You can use any filling you like, savory or sweet.

You will need
1 3/4 cup whole white wheat flour
1/4 cup all purpose flour
2 tbsp. olive oil
3/4 tsp. salt
1/4 tsp. cardamom powder
1 tsp. Instant yeast
2 tbsp. water
1/2 cup milk

For the wash
1 tsp. butter melted

Between the layers ( double if you want it really sweet)
1 tbsp. butter
2 tbsp. cinnamon powder
3 tbsp. sugar

Sift the flours and add it with the other dry ingredients in a bowl. Add the wet ingredients. Combine and form a soft dough. Cover and keep it aside until it doubles in volume, about an hour an a half.

Flour a working surface and transfer the dough on it. Divide it into 4 portions and roll each portion into a disc about a forth of an inch thick. In a small bowl mix the ingredients for the filling. Spread a third of it on one of the discs. Place another second disc over it. Spread half the remaining filling on this layer. Place another layer on it. Spread the remaining filling over it and place the last layer over it. Roll gently with the rolling pin. Then cut it as shown in the picture below.

Pick up all four layers of one of the triangles as shown below. Now twist it in one direction several times and place it back.

Repeat with all the other triangles.

Brush the top with melted butter. Let it rest for 15-20 minutes. Meantime preheat the oven at 425 F.

Bake for 10-15 minutes or until the top starts to brown. This is whole bread bread so it will not brown like all purpose flour.

Enjoy with a cup tea!

Whole Wheat Sourdough Bread Flower

Shaping breads and watching it transform in the oven is magical. Valentina Zurkan is a name that comes to mind when I think of beautifully shaped bread. This bread is inspired by her work. She can transform five layers of dough into amazing shapes. I had tried one such very elaborate bread last year. This one is simpler and made on a much smaller scale. It was just as much fun to make.

I made this with my regular whole wheat sourdough bread dough. I did not enrich the dough as I wanted a simple bread to accompany the evening meal of hot soup on a cold day. Enriched white flour dough would give a better shinier finish and if I were baking just this one bread I would go all for it. But I bake a lot and so I stick to whole wheat and healthy dough. I took pleasure in the shape rather than the shine on the finished product. If you want the shine refer to the dough recipe on the very elaborate bread and then use this shaping technique.

This is day 3 of my week of fun bakes.

You will need
1 3/4 cup whole white wheat flour
1/4 cup all purpose flour
2 tbsp. olive oil
3/4 tsp. salt
1/4 tsp. cardamom powder
1 tsp. Instant yeast
2 tbsp. water
1/2 cup milk

For the wash
1 tsp. butter melted

Between the layers
1 tbsp. butter
2 tbsp. cinnamon powder
3 tbsp. sugar

Sift the flours and add it with the other dry ingredients to the bowl. Add the wet ingredients to it. Combine and form a soft dough. Cover and keep it aside until it doubles in volume, about an hour an a half.

Flour a working surface and transfer the dough on it. Divide it into 4 portions and gently roll each portion into a disc about a forth of an inch thick. In a small bowl mix the ingredients for the filling. Spread a third of it on one of the discs. Place another second disc over it. Spread half the remaining filling on this layer. Place another layer on it. Spread the remaining filling over it and place the last layer over it. Roll gently with the rolling pin. Then cut it as shown in the picture below. I used a bottle cap to keep me from cutting all the way to the center.

Next cut from the center to the outer rim but do not go all the way.

Now for the fun part. Gently tuck under the wings of one of the cut pieces and pull up the dough through the slit as shown in the picture below.

Repeat all around the circle and you will have the center of a flower.

At this time you could bake it as is or you could tuck in the corner and pull them up from the center to form the petals.

Preheat oven to 425 F. Let the finished flower rest for about 20 minutes. Bake for 15-20 minutes or until it starts to brown.

Enjoy!

Whole Wheat Apple Cinnamon Stuffed Bites

Apple, cinnamon and brown sugar are flavors that remind us of fall. I made this bread a few months back with fresh Gala apples. You can any apple for this recipe. When I baked it I referred to it as bread but as I sit down to write this post I have to say 'bite' is a more appropriate description. The dough is rolled fairly thin so there is not much in each portion.

This was a picture I saw on pinterest. I decided to use fall flavors inside. The folded dough provides just enough shield from the heat to not burn the apple and brown sugar but enough to caramelize it. You should adjust sugar to your taste. It makes a light snack perfect on afternoons after a heavy lunch. Or when you want something to munch on while you are buried in a book.

I sliced the apples thin for a crunchy snack. Cut the apple slices thicker if you want it to be chewy.

You will need (for 12)
1 1/4 cup whole white wheat flour
3/4 cup all purpose flour
2 tbsp. olive oil
3/4 tsp. salt
1 tsp. Instant yeast
2 tbsp. water
1/2 cup milk

For the filling
1 apple
1/4 cup brown sugar
2 tbsp. ground cinnamon 

Combine all the ingredients in a mixing bowl and form into a soft dough. Knead until elastic and smooth. Cover and keep aside until the dough doubles in volume, about an hour and a half. Just before the dough is ready, peel and slice the apple. In a small bowl combine the cinnamon and sugar.

Preheat the oven to 400 F. Transfer the dough to a flat working surface and divide it into two. Save one portion and roll the other into a flat disc. Cut into 6 portions.

Using a sharp knife slice the center of each portion as shown below. Then place a few slices of apple on the bottom half of each triangle.

Sprinkle some cinnamon sugar over the apples.

Fold the top of the triangle over the bottom and let it extend out a little.

Tuck this extension under and transfer to a baking sheet covered with parchment paper. Bake for 15-18 minutes or until the top is brown. If desired brush the tops of the hot bread with butter. Repeat for the saved portion of dough.

Enjoy!