Chocolate Chocolate Chip Sour Cream Banana Bread

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Chocolate Chocolate Chip Sour Cream Banana Bread

Ingredients

    • 1 cup butter, room temperature
    • 2 cups sugar
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 2 1/2 cups flour
    • 1/2 cup baking cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 4 ripe bananas, mashed
    • 1 cup sour cream
    • 1 cup milk chocolate chips

Directions

  1. Cream the butter, sugar and vanilla together.
  2. Then add the eggs and mix.
  3. Then put in the dry ingredients and mix well.
  4. Add the bananas and sour cream and mix.
  5. Then add in the chocolate chips and pour into 3 greased loaf pans.
  6. Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.

 

 

Bread Machine Boston Parker House Rolls

These gorgeous, light, buttery rolls were originally served at Boston’s historic and famous Parker House Hotel, the very same hotel that created the Boston Cream Pie and served these delicious creations to Oliver Wendell Holmes, Henry Wadsworth Longfellow, and Ralph Waldo Emerson.
The Omni Parker House is an incredible hotel and if you’re ever in Boston overnight, I highly recommend staying there.  It’s charming and beautiful.  The rooms are elegant, classic, simple and reminiscent of an old turn of the century hotel.  And do make sure you have room service bring you some Parker House rolls and pie!
 
Parker House Rolls / Bread Machine Version
Ingredients:
3 cups bread flour
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1/2 cup butter, softened, Do Not Use Margarine*
1 large egg (Whisked)
3/4 cup water (120F*)
2 tablespoons water (120F*)

Directions:

1
Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
2
Select dough/manual cycle.
3
Meanwhile, put 1/4 cup butter in baking pan.
4
Melt butter over low heat.
5
Tilt pan to grease bottom.
6
When cycle is complete, remove dough from machine to lightly floured surface.
7
Roll out dough 1/2-inch thick.
8
With floured 2 3/4-inch round cutter, cut dough into circles.
9
Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
10
Arrange folded dough in rows in pan, each nearly touching the other.
11
Knead trimmings together; re-roll and cut more rolls.
12
Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
13
Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
14
Remove from pan and let cool on wire rack.
15
Brush With additional butter if desired.
16
Makes approximately
12-18 rolls

Bread Machine White Breakfast Bread Recipe

Another one of my old favorites from the best bakers ever.  King Arthur Flour.

This always tastes great and is not too overly sweet.  Lovely!  Lovely!

One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
1 1/2 teaspoons salt
1 1/2 tablespoons (3/4 ounce) butter
2 tablespoons sugar
1 1/2 tablespoons Baker’s Special Dry Milk or nonfat dried milk
3 3/4 cups (15 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it’s done, and let cool completely before slicing. Yield: 1 loaf.

Eggplant, Onion & Rosemary Focaccia ~ Bread Machine

I was raised at my grandmother O’Brion’s kitchen counter kneading dough on her (now mine) huge cararra marble slab.  She showed me how to make gorgeous pizza dough and loaves of fresh bread in the traditional way.

Fast forward to me with two babies and grand ideas of making fresh bread for my family.  That lasted about 10 hot seconds!  I quickly discovered that time was limited with two toddlers.

I only own a handful of kitchen appliances, but the ones I do have, I adore and use often.  I bought a bread machine about 9 years ago on Overstock.com for about $60.00 and it was the best 60 bucks I’ve ever spent.  I use it a lot.  I know some people think it’s “cheating” and others think they are difficult to use.  Okay, maybe, just maybe if you’re a purist, it is sorta cheating.  But, I’m more inclined to make a loaf of homemade bread with the machine, than I would if I had to knead bread dough by hand.  Plus, my slightly arthritic hands are thankful.  I love that I can put a loaf of bread together in about 10 minutes and leave it, go out, take a nap or whatevs.  In under three hours I have the best bread.

As far as bread machines being difficult or rather their loaves not coming out very well, here are my thoughts on bread machine usage.  Use good quality yeast like Fleishman’s and a superior bread flour.  I only use King Arthur Flour because I have found that cheap flour results in a poor bread quality.  Follow the instructions I will provide and you should have nothing but gorgeous bread, every single time!

Ingredients:

Scant 1 Cup water ~ lukewarm

1 Tablespoon EVOO

3 Cups unbleached King Arthur Bread Flour

1/2 Teaspoon salt

1 Teaspoon granulated sugar

1 Teaspoon rapid rise active dry yeast

Toppings:

I’ve used EVOO  thinly sliced red onion, eggplant and fresh rosemary and coarse sea salt.  However, there are many lovely vegetables and toppings that you could use.  Summer squash, tomato, ham or pepperoni just to name a few.

 

1. Set the machine to your dough cycle (Either basic dough or pizza dough setting)

2. Lightly oil a flat pan or a round pizza pan.  Depending on the shape you prefer.

3. When the cycle has finished turn your dough out onto a lightly floured surface.

4. Punch the dough down to flatten it slightly.

5. Shape the dough into your pan shape.  Try not to pull and stretch the dough too much and to not over flour the dough.  I find that giving it some time to rest and relax helps to shape the dough.  I usually give it about 20 minutes covered with plastic wrap.

6. Pre~heat the oven too 400 degrees F.

7. Uncover your dough and continue stretching it to form your desired shape.

8.  Poke the dough to create dimples all across the surface and let rise again.  About 10 minutes.

9. Drizzle the surface with EVOO and sprinkle with coarse sea salt and your toppings.  Bake for 20 – 25 minutes till golden.

Serve warm!

TIPS:

Have all of your ingredients out and your measuring tools ready to go.  The idea is to work fast.

I always pre~ measure my flour into a bowl.  That way I am not loosing track of how much I’ve added and so that my liquid does not get too cool.

Put all of your wet ingredients into the bread machine first.  Oils, butters, milk or water.

Make sure, sure that your wet ingredients are not cold, or hot.  They should be lukewarm.  Remember yeast is killed with hot liquid and it will stop the bread from rising properly if it’s not the correct temp.

After you put your wet ingredients in, add your flour.

Make a dimple in the center of the flour.  This is where your yeast goes.

Then add your salt and or sugar separately to a corner.  They should not touch the yeast or each other!  Separate corners for sugar and salt.

Do not stir anything as you are adding it.  Just layer.

If you are adding cheese, herbs, spices etc. I usually just sprinkle those over the whole thing before I hit start.  If however you’re using fruits or nuts there is a special cycle for those types of breads and your machine should give you a warning beep to add them in at a certain point.

Do not delay in starting the machine.  Your liquid will get too cold and your bread will not rise properly.

Do not open the machine when it’s kneading or rising ( well, it’s okay to peek!  But really just a split second) because again you’ll loose heat and it won’t rise properly.

Honestly, after you’ve made a few loaves you’ll get to know how the dough should look and feel.  On an occasion I’ve had to add liquid or flour to remedy overly sticky dough or dough that was too dry.  I have found this only happens when using random recipes on the web I’ve not tested.  It’s never happened when using a good resource such as King Arthur Flour’s recipes online.