Posts Tagged ‘bread’

Decided to start this year off right, with a pan of gooey, sticky cinnamon rolls.  It is a new year, and time for some new beginnings.  New traditions, more fun, and less rules.

I have really missed writing here, and want to resume.  However, I will be taking a new rout this year.  I am no longer focusing on pretty pictures or deep thoughts.  I am not going to kick myself for sharing the nitty gritty of everyday life.  My goal is to find beauty in the everyday things.  Today, it was the joy of my family as they consumed these rolls.  It was the butter and syrup bubbling all around them, as they cooked.  It was Daniel, joyfully dancing around with his first loaf of bread, proudly sharing it with everyone.  These are the beautiful things.   What are the beautiful things in your life?

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To make these rolls, I melted 3 tablespoons of butter in the pan, poured in some corn syrup and sprinkled on some pecans.  Then  rolled a batch of Hop Yeast Bread dough out into a 12″ x 18″ rectangle, buttered it, sprinkled on cinnamon and sugar, then rolled it up into an 18″ long log.  Sliced the rolls and placed them in the pan to rise.  They were baked for about 30 minutes at 350 degrees.  To serve, dump pan upside down onto a sheet of waxed paper and scrap all the gooey topping onto the rolls.  Eat while still warm.


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After harvesting and shelling the peas I really wanted some heavy, chewy bread.  The boys thought it sounded great, so we made this for supper… served with a side of salad.  Dad did not complain one iota!

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Have you ever wondered if there is an alternitive to dry active yeast, besides sour dough?  Are you curiouse as to how a home maker obtained yeast before it was readily avalible on the market?  I was, and I found some answers…

At first I was skeptical.  Aren’t hops for beer?  Yes, and no.  They also make a wonderful fresh yeast that keeps well and makes lovely bread. 

For my recipe, see here…


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As the last loaf was being formed, Benjamin picked up all the little pieces of dough that were stuck to the table.  He carefully placed these tiny scraps, a quarter sized ball, in a jar, adding a bit of water and a dash of flour.  He had an idea, that if he added bread ingredients a little at a time, he could make his own bread. 

Every day for a week he fed the mixture, watching it grow.  Finally he had three quarters of a cup.  He smelled it, and excitedly reported, “I made my own yeast mom!  Now can I make bread?  Can I add lots of flour and water?”

That was yesterday.  I showed him how to make a ‘sponge’ by mixing flour, water, salt and yeast together, and leaving them overnight.  This morning, once chores were done, he added more flour to the mix, until he couldn’t stir it anymore.  Then he put flour on the table, and dumped the whole mess out.  All of his brothers joined in at that point, and kneading began. 

He worked at this sticky mass for most of an hour.  Punching, pushing, pulling, and folding, he worked, throwing all his weight into it.  Finally he was satisfied, cleaned his bucket, and put the dough back, so it could rise.

While he waited for the dough to double in size, he took on a construction project.  He and Adam overhauled the cozy coupes, adding floor boards, so little Gideon’s feet don’t fall through when they push him around the yard. 

He made frequent trips into the house, to check on his bread.  When it had risen sufficiently, he put his tools away, and began shaping the dough.  On the table, three cookie sheets of loaves are rising.  They are all different shapes and sizes, showing his creativity; and, in a jar, is a remnant of dough.  Next times yeast.

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banana cake/bread

Through out the years I have tried many banana cake and bread recipes.  When I started cooking, I was careful to follow one for the item I wanted to make, but then I began comparing recipes, and noticed that there was little or no difference between those specified for bread and those for cake.  This is now the one I reach for when ever there are banana’s to spare.


  • 1 1/2 cups mashed bananas (3-4 ripe bananas)
  • 2 large eggs, slightly beaten
  • 1 1/4 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder recipes


  1. Preheat oven to 350*. 
  2. Grease and flour pan(s).  For a cake use two 8″ or 9″ round pans, or one 9″x13″ pan.  For bread use two 4″x8″ pans, or one 5″x9″ pan.
  3. Cream together the bananas, eggs, sugar, butter, milk and lemon juice.
  4. Add the rest of the ingredients, and mix thoroughly, stirring 3-5 minutes.
  5. Pour into pans, and bake 30-35 minutes for cake rounds, 45-60 minutes for others, or until toothpick comes out clean.
  6. Cool for 10 minutes, then remove from pans, and cool completely.
  7. Frost cakes.

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