Banana Bread in Cast Iron

This simple approach results in a banana bread that is moist, flavorful and done in about 25 minutes.

No loaf pans required.

3 ripe bananas, mashed

1/3 cup melted butter

1/2 scant cup sugar

1 teaspoon baking soda

1 egg

1 1/2 cups of flour

1/8 teaspoon salt

Preheat oven to 350 degrees. Mix the ingredients together and pour into a buttered cast iron pan. Check after 25 minutes by inserting a butter knife into the center.  If it comes out clean, it’s done. Let it cool for just a bit and then enjoy!

-tsp

Homemade Bread

This is new for me.  This past month I’ve started baking bread.  A simple loaf for sandwiches or to serve along side dinner. I’m not saying this is the best bread I’ve ever eaten, or that suddenly I am a bread making pro.  But as a newbie, I’m very happy with the outcome and my family loves it. I’m learning how to tweak things (i.e more flour, less sugar), and each time, my bread’s a tad better then before.  For the most part, I’ve stopped buying bread from the store (unless it’s pumpernickel). This dough takes only minutes to prepare.  I let it rise once or twice depending on when I want to serve it.  Either way has worked just fine.

3+ cups of flour (I start with three and add more until I get a consistency that feels good).

1.25+ cups of warm water (I put in a little at a time until the dough feels smooth and workable)

1 packet yeast (I add it to the water first to dissolve)

Bit of sugar (I use 2 large pinches)

Bit of salt (I use 1 large pinch)

I prefer to work the dough by hand.  That way I know exactly how much flour vs water I need.

After placing the dough in a bowl to rise, I leave it be for at least an hour.  If I’m not in a hurry, after the first rising, I’ll work the dough back into a ball and let it rise one more time.

I rub it with a little extra virgin olive oil and sprinkle with a touch of kosher salt.  A few slits across the top and it’s ready to bake.

I use a baking sheet lined with parchment.  My oven is set for 375 and the bread cooks for about 40 minutes.  It’s not a large, fancy loaf. And the shape is not perfect. But it makes my home smell amazing (and it tastes good too).

pie

Apple pie, to be exact. When I want to create a warmth that fills every nook of my home, this is what I bake.

I don’t worry about making a perfect looking pie.  The edges are rough and uneven. It doesn’t matter. Trust me. When I pull this simple pie from the oven, no one comments on the edges. It’s all about the aroma that fills our home, and of course, the first mouth watering bite.

I don’t let myself get caught up in perfection.  Perfection ≠ serenity.

My pie crust recipe is very basic:

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 1/2 sticks unsalted butter (chilled)
• scant 1/2 cup cold water

Some recipes call for vegetable shortening. I do without. I found I could cut out shortening and still have a crust that worked. Not everyone may agree. It’s job is to make the crust flaky and light.

I’m happy with the texture of the crust sans shortening.

The good news is there is no shortage of apple pie recipes. Find the one that works for you.

tsp