COOK: Sandwich Bread

 I know a lot of you have been waiting for this recipe, it's so easy, and tastes so much better than store bought, plus it's cheaper!  

Sandwich Bread

Ingredients:

2 Cups Warm Water (About 100-100 degrees)

1 Tablespoon Yeast

2 Tablespoons Honey

2 teaspoons Salt

2 Tablespoons Canola Oil (Vegetable Oil will work too)

4 1/2-5 1/2 Cups All Purpose Flour (White or Wheat, or a mixture of both)

Preparation:

I use my Kitchen Aid Mixer and the dough hook, if you do not have a stand mixer you can mix with a wooden spoon, and kneed by hand for twice as long.

In large mixing bowl combine Yeast, Honey, and Warm Water, let sit about 10 minutes until yeast has bloomed (it should be foamy and bubbly.)

Add in Salt, Oil, and 4 1/2 Cups of Flour.  Mix on low, until combined and not overly sticky (if still very sticky add four 1/2 cup at a time and mix.

Increase speed to to medium and let mix/kneed, for 5 minutes.  

Remove dough to a lightly oiled bowl, flip dough to cover all sides.  Cover and let rise about 1 hour until doubled in size.

Punch down and form into two loaves, place into two large loaf pans.  Cover with a flour sack towel or loose plastic wrap.  Let rise for 1 hour.

Bake at 350 degrees for about 25 minutes, knock on the top and if it sounds hollow it's done.

Immediately remove from loaf pan to cool on a wire baking rack, if desired rub tops with butter.

Store in a sealed container or zippy bag for up to a week in the fridge.  Can also be frozen.

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COOK: Banana Oat Muffins

KC loves granola bars for his work breakfasts, or a piece of The Best Banana Bread.  I've tried several different granola bar recipes but they either fall apart too easily in his lunch box, or are sticky and not great to eat at work.  So, I decided to see if I could combine the two for an easy to eat, yummy, and healthy breakfast on the go!  KC loved them, they are very moist, but he did say that some butter helps bring them "over the top!"

Banana Oat Muffins

Ingredients:

3 Bananas (mashed)

1 Cup Old Fashioned Oatmeal

2 Eggs 

1/2 Cup Milk

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Sugar

1 3/4 Cups Whole Wheat Flour

1/4 Unsalted Butter (melted)

Preparation:

(No need to use a mixer for this recipe, you don't want to over mix the batter because it'll keep your muffins from rising.)

Preheat oven to 375 degrees, spray or put muffin cups into a standard muffin tin.  (12 muffins)

In a large bowl mash your bananas, then add you oatmeal and mix well.  Add your eggs, milk, baking powder, baking soda, and salt.  Mix until everything is combined.  Mix in Sugar.

Add your flour, and then pour your butter on top, mix until everything is wet and you don't see any large lumps.  

Fill your prepared muffin tin, the filling should be almost to the top.  

Bake for 20-24 minutes.  Remove and let cool on a cold burner or baking rack for 10 minutes before removing, let them finish cooling on your baking rack.  

Store in zippy bags or an air tight container in your pantry or fridge.  

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