Substitution Sundays - Bananas

There are many different recipes that call for eggs, particularly when it comes to baked goods, but with the rising price of eggs it seems like a good idea to find ways to bake without eggs. There are certainly many recipes that do not call for this "liquid gold" (my mother, referencing the $2.50 she spent on a single dozen), but there are also ways to replace eggs with other binding ingredients. Bananas work really well as a substitute for things like muffins and sweet breads because they enhance the sweetness. Typically one mashed banana can be used in place of one whole egg.

When to replace an egg with a banana:

Use a banana instead of an egg if you don't mind your muffins, breads, or other things tasting like banana in addition to the other ingredients. If you want a very robust blueberry muffin, a banana might take away from the star of the show. However, if you want some nutty bran muffins, the banana might make your breakfast take on a whole new level of awesome. 

When to use the egg:

Use the egg if you are making pancakes. I tried substituting an extra banana for the egg in my banana pancakes and I ended up with a very thin stack of pancakes. I think this may be because the banana just wasn't up to the task of holding together the gluten network that needs to form for pancakes to get fluffy. Also use the egg if you aren't looking for banana undertones in your food. 

Note: I've never tried substituting bananas in cookies... If any of you have, let me know how that turned out! I may need to experiment with that. 

Manchego-Romano Herb Bread

Running out of yeast seemed like an unconquerable problem this weekend, made only

worse by my desire for a grilled cheese sandwich. Sure, I could  have bought some packaged bread from the store, but it wouldn't have been as satisfying. Instead, the Food Network came to my aid with a recipe for parmesan-herb quick bread. No yeast required, but delicious indeed.

The only other problem was that I didn't have parmesan, nor rosemary and thyme. Cue the substitutions. I decided to try out a new cheese last time I was at Trader Joe's and so I used a mixture of manchego and romano in place of the parmesan. Like-wise, oregano and basil work wonders together, just as rosemary and thyme do. I followed the rest of the recipe, minus a few details and ended up with a fragrant and moist bread. I have high hopes for the grilled cheese sandwich(es) to come!

Ingredients:
1/4 c greek yogurt
1/2 c sour cream
1/2 c vegetable oil
2 eggs
1 3/4 c flour
1/2 c manchego and romano (grated or thinly sliced and chopped)
1 tbsp sugar
1 3/4 tsp baking powder
2 tsp fresh basil
1/2 tsp each dried oregano, salt, pepper
1 tsp lemon zest

1 small onion
1 tbsp butter
1/2 clove garlic

Slice your onion and mince your garlic as the butter melts in a saute pan. Caramelize these together over medium-low heat (burner setting of 3-5) for approximately 20 minutes.

While the onions cook, preheat your oven to 350 °F and combine your wet and dry ingredients separately. Whisk together the yogurt, sour cream, oil, and eggs. Set aside.

Measure out your flour and add the cheeses, sugar, baking powder, herbs and seasonings, and lemon zest. Mix these ingredients together. Once the onions are a golden color, mix them into the dry ingredients.

Combine both mixtures, making sure to incorporate all of the flour by gently folding the wet ingredients in. Grease a bread pan and transfer the mixture. Bake for 40-50 minutes, allow to cool, then devour.

Bread Machine:The Human Version

It seems only fitting to begin a blog about my cooking and baking adventures with my favorite thing: bread. When I was younger, my mom taught me how to use our bread machine and before I knew it I was making several loaves of honey wheat, oatmeal, or potato bread each week. During breaks from school, my brother and I would even use the machine to make soft pretzels. Needless to say, the bread machine was in constant use. However, when we moved the machine got packed up with everything else and remains in storage to this day.

If you have ever been accustomed to freshly made bread, I am sure you understand how going back to packaged bread is nearly impossible. So, I decided to learn how to bake bread the old-fashioned way, using my hands to knead and shape the dough. I tried French bread recipes among a number of others, but when my mom found a recipe for Amish white bread, I was hooked.

This is my go-to bread recipe for several reasons. First of all, it is easy enough to make in my college dorm kitchen (which is a priority when time and space are so limited). More importantly, though, is the taste. The bread is soft and moist, with a slightly sweet flavor that pairs well with everything. As a science major, my time tends to be spent in the lab more often than not, but I do make time for this bread. I then use it for sandwiches, toast, and snacks throughout the week. Plus, my suitemates never complain when they come home to the smell of fresh bread!

 Ingredients (1 loaf):

• 1 c warm water
• 1/3 c sugar
• 1 tbsp active dry yeast
• 1/8 c vegetable oil
• 1/2 tsp salt
• 3 c bread flour (*I use all-purpose because what college student wants to buy both?)

Step-by-step:

Dissolve sugar in water. Mix in yeast and allow to stand until foamy as pictured (approx. 10 min.).

Add the oil and salt, mix. Slowly stir in 2-2.5 c flour in approximately half cup increments until the mixture comes together into a dough.

Lightly flour your working surface and turn dough out with a light layer of flour on top. Knead the dough, turning, flipping, and sprinkling with flour as you go. 

Once you have an elastic dough (i.e. it no longer sticks to everything, but is not too dry), coat your bowl with a small amount of vegetable oil. Place your dough in the bowl, and turn to coat. Let it rest until it has doubled in size (about 1 hour).

This is the best part: punch the dough down! Knead the dough just a bit more and then place in your bread pan (don't forget to grease!), shaping if needed. Allow to rise an additional 30 minutes.

Bake 30 minutes at 350 °F and enjoy!