Banana Bread Warms the Heart Recipe

I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy.

Ingredients:

• 5 tablespoons butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg at room temperature
• 2 egg whites whipped soft peaks
• 1 teaspoon vanilla
• 1 ½ cup banana puree
• 1 ¾ cup flour
• 1 teaspoon baking soda
• ¼ baking powder
• ½ teaspoon salt
• ½ cup heavy cream
• ½ cup toasted walnuts

Preheat oven to 350 degrees.

Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites.

In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean.

Eat well & Laugh often.

The History of Panera: It’s Bread Time & Kalamata Olive Bread Recipe

I was in Panera Bread this weekend getting my favorite soup & sandwich combo, broccoli & cheese soup with their tasty turkey artichoke panini on focaccia bread. Yummm. As I was enjoying my scrumptious Easter weekend meal with some pals, I began to wonder about the history of the chain cafe. So, this Monday morning I thought we’d explore it together.

Panera Bread is a chain of bakery cafe restaurants popular across the US. Panera specializes in artisan breads, soups, sandwiches, desserts and happy taste buds. The word ‘panera’ literally translates to ‘bread time’ in Latin which makes the name quite suitable.

The legacy of Panera began in 1981 in Richmond Heights, Missouri as the Au Bon Pain Company founded by Ron Shaich & Louis Kane. The company prospered around the east coast of the US and internationally throughout the 1980s and 1990s. In 1993, Au Bon Pain Co. purchased the Saint Louis Bread Company, a chain of 20 bakery cafes in the St. Louis area which helped the then Au Bon Pain Co. to prosper and gain respect as a bakery cafe.

In 1997, Au Bon Pain Co. was renamed Panera Bread which now operates or franchises over 850 cafes in 36 states and 17 manufacturing plants to support the cafes. Panera has been recognized by Business Week as being one of their “100 Hot Growth Companies”. Panera is recognized by myself as being one of my “100 Yummy Food Places”.

And now on to the Panera Bread Kalmata Olive Bread Recipe.

Ingredients for the starter:

• 1 cup warm water
• 2 teaspoons fresh yeast
• 1 cup all-purpose flour

Ingredients For the Dough:

• 2/3 cup warm water
• 3 tablespoons honey
• 4 teaspoons fresh yeast
• 1/4 cup plus 1 teaspoon vegetable shortening
• 4 3/4 cups all-purpose flour
• 1 tablespoon salt
• Starter
• 1 3/4 cups kalamata olives, pitted

What’s Next:

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Now you’re ready to enjoy the wonderful wonders of Panera Bread at home.

It’s almost time for dessert, look out for ’The Moistest Chocolate Cake This Side of Heaven Recipe’ post.

Eat well & Laugh often

Allrecipes.com Best Braided Easter Egg Bread Recipe

Having the Allrecipes.com history & news in our pocket, let’s get to the good stuff. Enjoy this delightful braided Easter egg bread recipe from Holly at Allrecipes.com.

Ingredients:

• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

What’s Next:

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.

Enjoy this delectable treat & have a merry Easter this year.

Eat well & Laugh often.

I Know It’s Crazy Nashi Asian Pear Buschetta Recipe

Is your palate screaming for the scrumptious Nashi pear? Well then, try this Nashi Pear Bruschetta recipe on for size, I don’t think you’ll be disappointed.

Ingredients:

• 2 cups Nashi pears, peeled & chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• S & P, to taste
• 1/2 cup cilantro, chopped
• 1 baguette, sliced
• 1/2 cup blue cheese

What’s Next:

Go ahead and preheat your oven to broil. Broil baguette slices until browned. Turn oven off. Set bread aside.

In a medium bowl- mix together chopped Nashi pears, lemon juice, olive oil, S & P & cilantro. Set aside.

Spread blue cheese on each baguette slice. Add Noshi pear mix on top.

You now have a delicious snack, appetizer or even dessert if you’re like me. Enjoy.

Eat well & Laugh often.

Sensual Shallot Bruschetta

This is a most fabulous bruschetta, I’m addicted to it. It does work best if you prepared the tomato mixture ahead and chill for a day.

Ingredients:

• 12 roma (plum) tomatoes, chopped
• 1 tablespoon garlic, minced
• 2 tablespoons shallots, minced
• 1 cup chopped fresh basil
• 1 teaspoon lemon juice
• S & P to taste
• 1/3 cup extra virgin olive oil
• 3 cloves garlic, slivered
• 1/4 cup extra virgin olive oil
• 1 pd Italian bread
• 2 tablespoons Parmesan
• 2 tablespoons Romano

What’s Next:

Set oven to broil.

In a large bowl- toss together roma tomatoes, minced garlic, shallots, basil, lemon juice, S & P and 1/3 cup olive oil. Chill overnight if possible.

In a small saucepan- add 1/4 cup olive oil and slivered garlic and cook for 2-3 minutes on medium heat. Toss garlic in trash, keep olive oil.

Slice Italian bread in small to medium size slices. Brush pieces with garlic-based olive oil. Add roma tomato mix. Sprinkle Parmesan & Romano cheese on top. Place in oven until browned and bubbling, about 2-3 minutes.

Enjoy!

Eat well & Laugh often!

The Much Awaited & Anticipated Broccoli Cornbread Recipe

Ok, I know we lost Homer Simpson to broccoli on an episode of the Simpsons, but I think we need to give it a chance. But if you’re still skeptical, butter down your fears with this no-miss Southern cornbread recipe. Get that banjo pickin’ & come along with me on a broccoli soul train.

Ingredients:

• 2 boxes Jiffy cornbread mix
• 12 oz small curd cottage cheese (Low-fat works too)
• 2 sticks of butter (Or be a smidge healthier and just use one, it’s up to you)
• 4 eggs (Sorry, has to be 4!)
• 1 medium onion, well chopped
• 10 oz frozen broccoli

What’s Next:

Go ahead and heat up that oven to 375. I hope you have that soul music turned up! But not too loud, you don’t want the neighbors coming over- you will not want to share your cornbread it’s that good!

Place the 2 (or 1 if you decided to be a health stickler) sticks of butter in your 8 x 12 pan. Place in the oven, melt completely.

While you’re waiting on the butter to melt, in a large bowl- whisk eggs. Stir in cornbread mix, cottage cheese, chopped onion & broccoli.

Once the butter has melted, remove from oven. Spoon in mixture. It’s going to look a little weird, but don’t worry, you’re doing great.

Place concoction in oven and bake for 25-30 minutes or until browned.

Now, you love it don’t you?! Enjoy.