Bread Recipes

Spoonbread

4 tbsp. unsalted butter
3 cups milk
1 1/4 cups finely ground white cornmeal
1 tsp. baking powder
1 tsp. fine salt
2 eggs, well beaten

Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside.

In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.

Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.

Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately. Makes 6 servings

Buttermilk Biscuits

7 1/2 cups flour
3 tbsp. baking powder
1 tbsp. sugar
1 3/4 tsp. fine salt
1 tsp. baking soda
3/4 lb. unsalted butter, chilled, cut into small cubes
2 cups buttermilk
1 cup half and half

Heat oven to 375°. Whisk together the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add butter to the flour mixture and use your fingers to break apart butter pieces, while working them into the flour mixture, until pea-size pieces form.

In a small bowl, whisk together the buttermilk and half and half. Pour the buttermilk mixture over the flour mixture and, using a rubber spatula, mix together the ingredients until just combined. Turn the dough out onto a well-floured surface.

Pat the dough into a single mass and gently press it into a 1"-thick disk. Gently roll the dough once with a rolling pin to create a smooth surface. Using a 2 3/4" round cookie cutter, cut out biscuits and transfer them to a parchment paper–lined baking pan.

Arrange the biscuits in the center of the pan so that their edges touch; this will help to keep them moist. Reroll the scraps and cut out more biscuits until all the dough is used. Bake until golden brown, 30–35 minutes. Transfer the baking sheet to a rack; let cool for 5 minutes before serving. Makes 15 large biscuits.

Calico Corn Cakes

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 egg, beaten
1/4 cup milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa

In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.

Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. Makes 4 servings.

Butterhorn Rolls

3/4 cup milk
1/2 cup vegetable shortening, melted
1/2cup sugar
1 tsp. salt
1 7-gram package active dry yeast
3 eggs, beaten
4 1/2 cups sifted flour
3 tbsp. butter, melted

Scald milk by heating in a small saucepan over medium heat until bubbles appear around inside edge of pan and milk is about to boil. Pour scalded milk into a large mixing bowl.

Add shortening, sugar, and salt, stir until sugar dissolves, then set aside to cool until lukewarm, about 2 minutes. Meanwhile, dissolve yeast in 1/4 cup warm water in a small bowl and set aside until foamy, about 10 minutes.

Add eggs and yeast mixture to milk mixture in bowl and stir with a wooden spoon until well combined. Gradually add flour, stirring until dough comes together. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.

Shape dough into a ball and lightly dust with flour. Transfer dough to a large clean bowl, cover with a clean, damp kitchen towel or plastic wrap, and set in a warm spot to let rise until doubled in bulk, about 1 hour.

Lightly grease two baking sheets with some of the butter and set aside. Turn dough out onto a clean surface, divide in half, then shape each piece of dough into a ball. Roll dough balls out into 14" circles, then brush each with melted butter, and cut each circle into sixteenths, making 32 wedges in all.

Starting with rounded edge and working toward pointed end, roll up each wedge. Arrange rolled dough wedges, pointed-end side facing down to keep wedge from unrolling, on prepared baking sheets about 2" apart.

Brush tops and sides with some of the remaining butter, loosely cover with a clean, damp kitchen towel or plastic wrap, and set aside in a warm spot to let rise for 45 minutes.

Preheat oven to 350°. Bake rolls until golden brown and hollow sounding when tapped, about 25 minutes. Set rolls aside to cool for at least 15 minutes. Serve warm or at room temperature. Makes 32

Cheese Bread

1 7-gram packet active dry yeast
1 tbsp. sugar
1 1/2 tbsp. vegetable oil
3/4 cup semihard goats' milk cheese, finely grated
1 1/2 cups gruyère, coarsely grated
5 1/2 cups flour
1 tbsp. salt
4 tbsp. butter, at room temperature, cubed
1 tsp. Tabasco
1 egg white, lightly beaten

Dissolve yeast and sugar in 1/4 cup warm water; set aside until foamy. Meanwhile, grease two 6-cup loaf pans and a large bowl with oil; set aside. Mix 2 tbsp. of the goat cheese and 1/4 cup of the gruyère in a small bowl; set aside.

Combine 5 cups of the flour and salt in a large bowl. Stir in yeast mixture, 1 1/2 cups warm water, butter, and Tabasco. Turn dough out onto a work surface dusted with remaining flour and knead until almost smooth, 15–20 minutes. Transfer dough to greased bowl; turn to coat. Cover bowl with plastic wrap and set aside in a warm spot to let dough rise until doubled in bulk, about 1 1/2 hours.

Knead remaining cheeses into dough on a lightly floured surface. Halve dough, shape into balls, and let rest for 10 minutes. Roll out balls with a rolling pin into 6" × 11" rectangles and let rest for 3 minutes.

Starting with a short end of each rectangle, roll up each into a tight cylinder. Transfer doughs, seam side down, to prepared pans and flatten slightly. Cover pans with plastic wrap and set aside in a warm spot to let doughs rise until doubled in bulk, 1–1 1/2 hours. Preheat oven to 375°.

Bake loaves for 20 minutes. Brush tops with egg white and sprinkle with reserved cheeses. Continue baking until loaves sound hollow when tapped on top and bottom, 25–30 minutes. Tip loaves out of pans and return them to oven for 5–7 minutes to firm crusts. Let loaves cool on a wire rack before serving. Makes 2 loaves

Breakfast Biscuits

6 cups flour, preferably White lily flour
3 tbsp. baking powder
1 tbsp. salt
6 tbsp. cold butter, cut into small pieces
6 tbsp. cold vegetable shortening
2 1/2 cups buttermilk

Preheat oven to 500°. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal.

Add 2 1/4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.

Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1/2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all.

Put biscuits on a parchment paper-lined cookie sheet about 1/2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes. Makes about 20

Corn Meal Fritters

4 cups white corn meal
3 tbsp. sugar
2 1/2 tsp. salt
Vegetable oil for frying

Combine white corn meal, sugar and salt in a large mixing bowl. Gradually add 1-2 cups boiling water, stirring with a wooden spoon, until batter holds together- it will be very sticky, so grease your hands with a little vegetable oil, then pat batter into rounds about 1" thick and 4" in diameter.

Heat 1/2" of vegetable oil in a cast-iron skillet over medium-high heat. When oil is hot, add rounds, 2 or 3 at a time, and fry, turning once, until golden with a thick crust, about 4 minutes per side. Drain on paper towels and serve immediately with butter. Repeat procedure with remaining batter. Makes 10 fritters

Fluffy Rolls

1 1/4 cups milk
1/4 cup vegetable shortening
3/4 cup sugar
1 tsp. salt
1 7-gram packet active dry yeast
2 eggs, lightly beaten
4 cups flour
3/4 cup butter, melted

Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring, over medium heat until sugar dissolves. Remove from heat; set aside to cool. Dissolve yeast in 1/4 cup lukewarm water in a large bowl; set aside until foamy, about 10 minutes.

Pour milk mixture into yeast. Stir in eggs and gradually add flour. Stir with a wooden spoon until dough gets stiff, then use your hands (dough will be sticky, so grease your hands with a little butter).

Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a damp dishcloth on top. Set aside to rise until doubled in bulk, at least 3 hours.

Turn out dough onto a lightly floured surface. Knead until elastic, then roll out to 1/2" thickness. Cut dough with a 3" biscuit cutter, dip each round into melted butter, and fold in half.

Line up, round edges up, sides touching, on a cookie sheet. Cover as in step 3, and set aside to rise, at least 2 1/2 hours. Preheat oven to 350°. Bake until golden, about 15 minutes. Serve warm. Makes about 2 1/2 dozen

Corn Spoon Bread

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup milk
1/2 cup egg substitute
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix

In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, nutmeg and pepper until blended.

Stir in corn and cream-style corn. Stir in corn bread mix just until moistened. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3-4 hours or until center is almost set. Makes 8 servings.

Beignets

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup vegetable oil
1/4 cup sugar
1 egg
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.

Punch dough down. Turn onto a floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar. Makes 4 dozen.

Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.

Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 1 loaf

Sunflower-Wheat Loaf

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 cups whole wheat flour
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon dark molasses
1 teaspoon salt
1/4 cup wheat germ
2 tablespoons cornmeal
1 1/4 cups bread flour, divided
1/3 cup raw unsalted sunflower seeds
1/4 cup dried blueberries
Cooking spray

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge.

Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°. Uncover dough; bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Makes 16 servings

Cheese-and-Onion Cornbread

2 (6-ounce) packages buttermilk cornbread mix
1 cup shredded Cheddar-Monterey Jack cheese blend
1/4 cup chopped green onion tops
1 tablespoon butter
1 1/3 cups milk

Combine buttermilk cornbread mix, cheese, and chopped green onions in a large bowl; set aside. Heat butter in an 8-inch baking pan in a 450° oven 3 to 4 minutes or until melted and lightly browned. Tilt pan to coat bottom with melted butter.

Add milk to cornbread mixture, stirring just until blended. Pour batter into hot pan. Bake at 450° for 18 to 20 minutes or until golden and cornbread pulls away from sides of pan. Makes 9 servings

Peach Cobbler Bread

1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans

Topping:
2 tablespoons chopped pecans
2 tablespoons brown sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.

Pour into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Sweet Potato-Streusel Bread

1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray

Preheat oven to 350°. Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.

Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack. Makes 16 servings

Blue Cheese Biscuits

2 cups self-rising flour
1 (8-ounce) container sour cream
1/2 cup butter, melted
1 (4-ounce) package crumbled blue cheese

Stir together all ingredients just until blended. Turn dough out onto a lightly floured surface. Pat dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place dough rounds on a lightly greased baking sheet. Bake at 425° for 15 to 18 minutes or until lightly browned. Makes 12 biscuits

Naan

1 teaspoon dry yeast
3/4 cup warm water
1/2 cup plain yogurt
2 1/4 cups bread flour, divided
1 cup whole wheat flour
1 1/4 teaspoons sea salt
1 tablespoon olive oil
Cooking spray
4 tablespoons cornmeal, divided

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Lightly spoon flours into dry measuring cups; level with a knife. Add 1/2 cup bread flour and whole wheat flour to yeast mixture; stir with a whisk until smooth. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly, lacy, and weblike).

Stir in salt and oil. Add 1 1/2 cups bread flour (1/2 cup at a time); stir with a wooden spoon (dough will become very difficult to stir).

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

Place pizza stone on the bottom rack in oven. Preheat oven to 500°. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes.

Divide dough into 8 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.

Place 2 dough portions on the back of a pizza peel dusted with 1 tablespoon cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500° for 6 minutes or until lightly browned. Repeat with remaining dough and cornmeal. Serve immediately. Makes 8 servings

Caramel Apple Coffee Cake

3 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups chopped peeled apples
1 cup coarsely chopped pecans

Topping:
1/2 cup butter
1/4 cup milk
1 cup dark brown sugar
Pinch salt

In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate.

In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.) Makes 12-16 servings.

Granola Peach Bread

1 can (15 ounces) sliced peaches
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 to 1/2 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons cold butter
2 eggs, beaten
1 cup granola without raisins

Drain peaches, reserving 1/2 cup syrup (discard remaining syrup or save for another use). Chop peaches; set aside. In a bowl, combine the flour, sugar, baking powder, cloves and salt. Cut in butter until the mixture resembles coarse crumbs.

Stir in eggs and reserved syrup. Fold in granola and peaches. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf

Garlic Cheese Bread

1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon minced green onions
6 to 8 garlic cloves, minced
1 loaf (1 pound) French bread, cut into 1-inch slices

In a bowl, combine the first seven ingredients. Beat until blended. Spread on one side of each slice of bread and place on ungreased baking sheets. Broil 4 in. from the heat for 3 minutes or until cheese is melted and lightly browned. Makes 8-10 servings.

Apple Pinwheels

1/3 cup water
1/3 cup butter
1-1/3 cups sugar, divided
2 tubes (8 ounces each) refrigerated crescent rolls
3 cups finely chopped peeled tart apples
1 teaspoon apple pie spice

In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.

Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side.

Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour reserved syrup over rolls. Bake at 350° for 40-45 minutes or until golden brown. Serve warm. Makes 2 dozen.

Peach Cobbler Coffee Cake

1 cup butter, softened
1 cup Sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sour cream
1 can (21 ounces) peach pie filling
1 can (15-1/4 ounces) sliced peaches, drained

Topping:
1 cup dark brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed

Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

Beat just until combined. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.

For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Makes 12 servings.

Marbled-Chocolate Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at high 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.

Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 1 loaf

Almond Filled Bread Roll

1 package active dry yeast
1/4 cup sugar
2 large egg yolks
About 6 tablespoons butter or margarine
About 1 1/2 cups all-purpose flour
Almond Filling
1 tablespoon milk or water

In a bowl, sprinkle yeast over 6 tablespoons warm (about 110°) water; let stand until soft, about 5 minutes. Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.

To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.

Cover dough with plastic wrap and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour.

With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square.

Spread or evenly dot Almond Filling over dough to within 1 inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay seam down on a buttered 12- by 17-inch baking sheet. Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.

In a small bowl, mix remaining egg yolk with milk. Brush loaf with yolk mixture; discard any remaining. Bake loaf on the center rack in a 325° regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.

Almond Filling: In a food processor, whirl 1 cup unblanched almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon peel.

Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in 1/2 teaspoon vanilla. Let cool at least 30 minutes. Makes one 2-pound loaf

Leek and Walnut Bread

3/4 teaspoon active dry yeast
Biga, at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal

In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm water; let stand until foamy, about 10 minutes.

Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center).

Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water.

With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour. Makes 2 loaves