Peoplewhoeat’s Weblog

February 20, 2011

Blueberry Banana Bread

I made this recipe yesterday and found it DELICIOUS, but I thought the directions and ordering of ingredients were a bit confusing. I haven’t made any substantive changes to the recipe, I’ve just rewritten it a bit for clarity.

Makes two loaves of bread, or one loaf and one tray of muffins.

1 egg
1/2 cup white sugar
1/2 cup packed light brown sugar
3 tablespoons vegetable oil
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
3 medium mashed bananas
1/4 cup coconut
1 cup chopped pecans (optional)
2 cups frozen blueberries

In a large bowl, cream together the egg and sugars. Add wet ingredients and mix, then dry.
Add the mashed bananas and mix.
Fold in blueberries, coconut, and pecans if using.
Pour into greased loaf or muffin pans.
Bake at 350* F for about an hour for a loaf, and about 20 minutes for muffins.
Cool slightly, loosen, and turn onto a baking rack to cool.
When cool, wrap in plastic wrap and keep refrigerated.



October 9, 2010

Crabapple Bread

Filed under: Baked items, Breakfast, Dessert — Tags: , , , , , , , — peoplewhoeat @ 7:35 pm

Crabapples are (generally) free, so I went outside and picked a lot of them, and realized that the only thing I knew to do with them was make jelly…except I don’t have the get-up to can things. So after some googling and some experimenting I present to you: crabapple bread! (Be warned, though, coring crabapples is not fun!)

Makes one standard-size loaf.

1/2 cup unsalted butter
1 cup sugar
2 eggs
2 Tablespoons buttermilk
1 cup white flour
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups crabapples, cored, deseeded and roughly chopped

For optional streusel topping:
1/4 cup raw almonds
1/4 cup brown sugar
1 tablespoon butter
Cinnamon, nutmeg (or other sweet spices) to taste

Cream together the butter and sugar. Add eggs and buttermilk. Then add dry ingredients. Fold in crabapples. It will be a goopier texture than many sweet bread batters; don’t worry! I think it’s because the crabapples are themselves a bit watery.

Bake at 350* for a little over an hour, until a knife inserted comes out cleanly.

If you want to add the streusel topping (which I recommend!). Chop the almonds finely (use a food processor), then add the butter, sugar and spices, and continue chopping/mixing until it reaches a sandy/crumbly texture. After a half hour of baking, remove the half-baked bread from the oven, add the topping, and then continue baking.


April 21, 2008

Easing into the wonderful world of breads…

Filed under: Dinner, Vegetarian — Tags: , — peoplewhoeat @ 7:04 pm

When someone says baking, i immediately think of extravagant yet comforting desserts, the scent of vanilla gracing the household and of course, the warm, chewy centre of a perfect fudge brownie. While i knew there was more to this fine art than just sugary delights, i somehow never came around exploring other options until a few days ago.

Originating in central Asia, and now more popularly known as one of the many kinds of indian bread, naan traditionally cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. Its common practice to serve naan with any kind of meat or bean dish that can be scooped up but there are a whole range of variations when it comes to innovating this humble piece of bread from the peshawaari naan (with mixed nuts and raisins), keema naan (stuffed with minced meat) and the aloo naan (stuffed with potatoes) to name a few.

When i stumbled upon this recipe i decided to give it a go as it looked relatuvely simple and required such minimal ingredients. I soon discovered that savoury baking is in fact a possiblity and i would recommend this recipe to anyone who is yet to venture into the wonderful world of breads.. or simply because a good naan should be on your menu anyday! 



2 cups flour

3/4 cup water

2 tbsp cooking oil (any kind)

2 1/2 tbsp yougurt

i tsp sugar

i tsp salt

a pinch of baking soda

i tsp yeast


1. Mix the yeast into the water and set it aside.

2. Measure out the flour and transfer it into a relatively lareg pot/bowl.

3. Stir the salt, sugar and baking soda into the flour.

4. Pour in the cooking oil, mix thorouhly and repeat this with the yogurt. Using your hands would be ideal for this as the dough gets pretty sticky from this point on and trying to handle it with utensils can be really annoying.

5. Add in the water and yeast mixture and work the dough untill everything is completely incorporated Rub your hands with a little bit  of oil at this point as it makes kneading the dough much easier.

 6. A few minutes of kneading will result in a homogenous blob of goodness and you have now created the perfect dough! Cover the bowl with some cling  and leave the dough to rise for about 3-4 hours.

 7. Now, the dough should have doubled in volume and we are now ready to roll out the naan. I deally, we should use a rolling pin for this but i highly doubt most university students, with our “state of the art” kitchen facilities would own one. What we often do have lying around however, are used glass bottles, with smooth, cyndrical surfaces. This will serve as a perfect substitute.

8. Preheat the oven to about 220 degrees celcius. 

9. Divide the dough into 8 equal parts. 

10. Dip each ball in flour before rolling them out.

11. Roll them out in any shape you fancy, but remember that they should be at least about 1/4 of an inch thick.

12. Depending on the size of your oven/baking tray, use your discretion to determine how many naans you want to bake at any one time. Keep in mind that they will puff up slightly.

13. Bake the naans for about 7-8 minutes, or until they look gorgeously tanned in most areas.    

14. Once out of the oven, brush each piece with a thin layer of butter, ghee or even margerine if thats what you have. The spread will melt beautifully, leaving the naan glistening with goodness.. and you can now serve it with any curry/chutney/dish of your choice!


Eat well…. because life’s too short not to !


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