A real quick post. Yesterday a friend came over and dropped off some super ripe bananas (thanks Cathleen!), so of course it was time to make some tasty banana bread. This is a super simple recipe that is easy to whip up and get in the oven. The brown sugar helps darken the loaf and gives the bread a nice rich flavor. You will notice I don’t add any butter or oil to the bread. It gives it a nice crispy outside (instead of tacky), while retaining the moistness on the inside.
Last night I had some time to myself for a bit, and decided to make some Challah. According to Judaism 101, “Challah is a special kind of bread used for Shabbat and holidays”. I am not Jewish, but the bread looks beautiful and tastes great! This recipe comes from George Greenstein’s book, “Secrets of a Jewish Baker’.
After a great trip to Homestead Heritage in Waco, TX last year, I told my wife, “Man, I sure would like a gristmill!” At Homestead Heritage they had a nice water powered grinding stone where they would grind all sorts of grains. Being a bread baker, I really wanted to try my hand at some freshly ground grains for a change. No less than 48 hours later, my wonderful wife came home with this gorgeous piece of history: Continue reading