Piadina Italian Flat Bread

Ingredients

• 3 cups flour
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt (1 1/2 tsp if using Kosher salt)
• 2 teaspoons baking powder
• 1 pinch baking soda
• 1 tablespoon rosemary , chopped fresh
• 1 teaspoon garlic , finely chopped fresh
• 1 cup ice water

Directions

1. In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
2. Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
3. Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
4. Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.

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Pumpkin Chocolate Chip Bread

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Glaze

• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk or whipping cream

Directions

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

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Rosemary and Garlic Foccacia

Ingredients

• 2 cloves garlic
• 3 cups bread flour
• 2 1/2 tsp active dry yeast (.25 oz)
• 2 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup water
• 1 tbsp fresh rosemary, chopped
• additional olive oil and coarse salt

Directions

1. Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.
2. In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine.
   
3. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes).
5. Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.
6. Lightly grease an 8×12-inch baking pan (or a sheet pan) with olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
7. Cover with a clean dish towel and allow to rise for 30-40 minutes.
8. Preheat oven to 400F.
9. Brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt.
10. Bake for 25-30 minutes until bread is well browned.
11. Place bread on a wire rack to cool for at least 20 minutes before slicing.

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Bran Muffins

Ingredients

• 2 cups Kellogg's all-bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup oil
• 1 1/4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Directions

1. Combine cereal and milk. Let stand 1/2 hour.
2. Add egg and oil; beat well.
3. Add rest of ingredients. Beat just until combined.
4. Put into muffin pans sprayed with Pam.
5. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

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Chocolate Chip Banana Bread

Ingredients
6 ripe bananas, mashed
1/2 cup melted butter
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs beaten
1 tsp. salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips (Ghirardelli 60% chips work nicely)

Directions

Preheat oven to 350 degrees F.

Mix together ingredients through baking soda. Add flour and mix until just blended, taking care not to overmix. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about an hour or when a toothpick comes out clean.

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Pumpkin Bread

Ingredients

• 1 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 (15 ounce) pumpkin puree
• 1 3/4 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Topping

• 1 tablespoon butter
• 1/4 cup brown sugar
• 3 tablespoons milk
• 1/4 cup pecans, chopped

Directions

1. In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
2. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
3. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
4. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
5. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

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Banana Bread

Ingredients

• 1 1/4cups sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup margarine, softened
• 1/2 cup fat-free cholesterol-free egg product
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Sift flour, baking powder and salt, then set aside. In another bowl, beat sugar, butter, egg and bananas until creamy. Add dry ingredients, slowly blending well. Using a greased loaf pan, bake in a 350 degree oven for 50 minutes. When done, spread butter on top of bread and cool 30 minutes before slicing.

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