Archive for December, 2010

     It’s snowing outside. There are already many feet of accumulation, laying on Manhattan as a pure white blanket. Already people have begun clearing the sidewalks. Soon the mass of snow will turn to a gray slush. But for the moment it is spectacularly beautiful. And also a detriment to my plans. I had wanted to use the opportunities of December 26 and 27 sales. But I guess I’ll have to wait a while and pay regular prices. Fortunately, I had no travel plans this week. Perhaps for me, the major drawback of snow is that I have a first floor apartment and can now expect to hear everyone entering the building stamping their feet to remove any clinging snow.

     Meanwhile I’m stuck indoors. Under such conditions, I take advantage of being snowbound by either writing (I have Passover and Purim articles to finish) or I potchke in the kitchen. Last night, I used some overripe bananas for a banana bread. That’s what I do with overripe bananas. (Or make banana muffins.) This past spring, while visiting my parents’ place in Alon Shevut, I was surprised that many Israelis were not yet familiar with this very American practice. I made some banana bread, and served some to their Israeli neighbors on Shabbat. The twin five-year old boys loved it and requested that their mother make some, so I provided a recipe. After the neighbor’s own mother sampled some, she too wanted a recipe. The following week, the same thing happened when I whipped up a carrot cake, and the neighbor (or her mother) had not heard of this American classic either. So now my banana bread and carrot cake are circulating in Gush Etzion.

     Today, I plan on experimenting with either spelt or einkorn flour in a bread. I have both types of flour on hand and I want to judge the differences between these wheat relatives and common bread flour (the type you get in 5-pound bags in groceries), the latter containing much more gluten. The einkorn flour is courtesy of Elisheva Rogosa, an organic farmer and artisan baker (see fedcoseeds.com and growseed.org). But the spelt flour is a little older, so I’ll use it this week and save the einkorn. Perhaps for the next snow.

     Meanwhile, the banana bread recipe follows. I’ll let you know about the spelt bread recipe, once I have actually tried one.

Large Banana Bread

(One 9- by 5-inch loaf)

     Bananas, which are about 75 percent water, provide most of the liquid for this moist loaf.  Nonetheless, its texture is denser and firmer than a banana cake and the bread is less sweet.  You can make it even less sweet by decreasing the sugar to ¾ or even ½ cup.  Make sure the bananas are very ripe (the peel should be covered with black speckles) in order to achieve an appropriate flavor and moistness.  If they are not ripe enough, you can add a little banana extract. Mash the banana – do no puree as that makes the batter to thin and the resulting bread less creamy.

2 cups (10 ounces/280 grams/480 ml) all-purpose flour, measured by dip-and-sweep (or 1 cup (240 ml) all-purpose flour and 1 cup (240 ml) whole-wheat flour)

1 cup (7 ounces/200 grams/240 ml) granulated or packed brown sugar (or ½ cup (120 ml) each)

1 teaspoon (5 ml) baking powder

½ teaspoon (2.5 ml) baking soda

¾ teaspoon (3.75 ml) salt

1 teaspoon (5 ml) ground cinnamon or allspice

½ teaspoon (2.5 ml) grated nutmeg or mace (optional)

1½ cups (3 medium/12 ounces/340 grams peeled/360 ml) mashed ripe bananas

2 large eggs, lightly beaten (6 tablespoons + 1 teaspoon/3.5 ounces/100 grams)

½ cup (4 fluid ounces/120 ml/3.75 ounces/105 grams) vegetable oil or shortening

3 tablespoons (1.5 ounces/45 grams/90 ml) milk or orange juice (or 3 tablespoons water mixed with 1 teaspoon (5 ml) lemon juice or vinegar)

2 teaspoons (10 ml) vanilla extract or 1 teaspoon banana extract

1 teaspoon (5 ml) banana extract (optional)

OPTIONAL ADDITIONS (Add about 1 cup/240 ml any ingredient or up to 1½ cups/360 ml any combination):

1 cup (5 ounces/145 grams) chopped almonds

1 cup (4 ounces/115 grams) chopped dried apricots

1 cup (5.25 ounces/150 grams) fresh or frozen blueberries

1 cup (6 ounces/170 grams) chocolate chips

1 cup (5.25 ounces/150 grams) dried cherries

1 cup (3 ounces/85 grams) unsweetened shredded coconut, toasted if desired

1 cup (5 ounces/145 grams) dried cranberries

1 cup (5 ounces/145 grams) chopped pitted dates

1 cup (7 ounces/200 grams/240 ml) chopped dried figs

1 cup (5 ounces/145 grams) chopped hazelnuts

1 cup (5 ounces/145 grams) chopped macadamia nuts

1 cup (4 ounces/115 grams) chopped pecans

1 cup (8 ounces/225 grams) crushed pineapple

1 cup (3 ounces/85 grams) chopped pitted prunes

1 cup (5 ounces/140 grams) raisins or dried currants

1 cup (5 ounces/145 grams) sunflower seeds

1 cup (4 ounces/115 grams) chopped walnuts

1.  Position a rack in lower middle section of oven.  Preheat the oven to 350 degrees (175 C) [325 degrees (165 C) for glass pan].  Grease the bottom and sides of a 9- by 5-inch (8 cup) loaf pan, line the bottom and sides with parchment paper, and grease the bottom only.

2.  Mix together flour, sugar, baking powder, baking soda, salt, and, if using, cinnamon and nutmeg.  Beat together bananas, lemon juice, eggs, oil, milk or water, lemon juice, and vanilla.  Add to flour mixture, all at once, stirring just to mix.  (Do not stir until smooth or the texture will turn out tough.)  If desired, stir in nuts or fruit.

3.  Pour into prepared pan, tapping to remove any air bubbles.  Bake until lightly browned and wooden tester inserted in center comes out clean (about 1 hour).

4.  Let cool in pan for 10 minutes.  Turn out on a rack and let cool completely. Cover with plastic wrap or foil and store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.