Looks Aren't Everything Loaf

I don't like to make breads that require a double rise.  They sometimes taste like cheese to me!  I do not eat cheese and it freaks me out if something reminds me of it!  I will cut out the rise before shaping step everytime and it all works out fine!

Normally, I don't even try to make a "loaf" of bread that is gluten free.  The dough is not kneadable... ever.  I generally make rolls or something that I just shape with my hands.  

The benefit of baking in a loaf pan is that you get a nice golden crust all around the loaf.  Where there is golden goodness, there is buttery flavor!  While this loaf is not very tall, it is a dense and sweet bread with good texture.

2-1/2 cups GF baking mix

2 tablespoons sugar

1/4 teaspoon salt

1 package active dry yeast

1 cup hot Soymilk (110 degrees)

1-1/2 tablespoons oil

Preheat oven to 350.  Pour a little vegetable oil in a loaf pan.  Coat the pan using  your fingers or pastry brush.  Remove access oil with a paper towel. 

Put the baking mix, sugar, salt and yeast in mixer bowl.  Heat the soymilk until 110 degrees.  Add the oil to the milk.  Pour into dry ingredients.  Dough should be moist and slightly sticky. Add a bit more baking mix if necessary.

Press into loaf pan and allow to rise until doubled in size (20-30 minutes).  Bake for 25 minutes.  Cool a few minutes in the pan.  Turn out onto cutting board.  Cut with serrated knife.

Break Up Banana Cake With Peanut Butter & Bacon Frosting

I am hoping this is a remedy for a broken heart.  I would be glad if it is just a temporary distraction. Comfort in the form of food can't be wrong!

I think this is the sort of dessert Bub will really enjoy too.  I mean, come on? Bacon... and peanuts, and bananas!

Banana Cake

3/4 cup of sugar

1/3 cup softened margarine

3/4 cup (2 medium) over riped smashed bananas

3 tablespoons Very Vanilla Soymilk

1 tablespoon Coke

1-3/4 cup GF baking mix

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chopped peanuts

Grease and flour 8" square pan and preheat oven to 350. 

I was able to mix the cake with a spatula in a medium bowl,  leaving my mixer clean for the frosting!

Cream the margarine and sugar until light and fluffy.  Add the smashed bananas, Soymilk and Coke and mix well.  Add the baking mix, baking powder, baking soda and salt.  Mix well to combine.  Stir in the chopped peanuts.

Pour into prepared pan and bake 20-25 minutes or until knife in center comes out clean.

Cool completely while you make the frosting!

Peanut Butter Frosting

1/4 cup margarine

1/2 cup creamy peanut butter

2 to 2-1/2 cups powdered sugar (Trader Joes is corn free)

Very Vanilla Soymilk
5 strips of crispy bacon, cooled and chopped and divided

In your mixer, with whisk attachment, cream margarine and peanut butter.  Add one cup of the powdered sugar. Mix well to combine.  Add more powdered sugar until frosting is firm.  Drizzle in a tiny amount of Soymilk until the frosting is of spreading consistency.  Stir in half the cooked bacon and reserve the rest for garnish.

Eat away the hurt and lick your fingers when you are done!

Zyliss strikes again!

I used the Julianne peeler on carrots today! They are like carrot noodles! I decided to toss them with melted margarine and a little Bragg's and bake at 350 for 20 minutes.

Sweet and tender! They will go well with mashed potatoes tonight (and roasted chicken leg quarter for hubby).   I may just eat them all before he gets home!

Monday Morning Monkey Bread

No work today? No problem! A bonus day to spend in the kitchen. I'm not feeling the greatest this weekend. I think this will be all I have the energy for today. That and laundry which never ends. Like I always say... If you are not doing the laundry naked, the laundry is not done!

I used my Basic GF Dough for pizza or sweet rolls recipe (duplicate pasted below). I added a bit more baking mix so I could roll the dough into balls with my hands.

Grease an 8" square cake pan. Preheat oven to 350. This is typically made in a Bundt pan but this is just enough for 2 to enjoy with no left overs!

Combine 1/2 cup sugar and 1 tablespoon cinnamon in a gallon sized ziplock bag.

Dough

2-1/4 to 2-3/4 cups GF baking mix
1 teaspoon sugar
1 package active dry yeast
1 cup Very Vanilla Soymilk
2 tablespoons oil

In large bowl combine 1-1/2 cups of baking mix, sugar, salt and yeast.  Heat soy milk in microwave until very hot (120 degrees).  My microwave takes 1 minute and 11 seconds.  You can also do this on the stove top.  Pour oil on top of milk.  Pour soy milk and oil in dry ingredients.  Mix for about 2 minutes  Slowly add in more baking mix a 1/4 cup at a time until it just barely pulls away from side of bowl. Add enough baking mix so you can roll the dough with your hands but also making sure it is still soft.

Roll the dough into balls and drop into the cinnamon sugar.  Shake and toss gently to coat.

Place dough in prepared pan in an even layer. Cover and let rise until double in size (15-20 minutes).

While dough is rising, make the caramel sauce.

Caramel Sauce

1/4 cup margarine
3/4 cup sugar
2 tablespoons maple syrup
1 teaspoon Very Vanilla Soymilk

Combine the above in small saucepan and stir until all melted together and gets to a low boil. Pour boiling liquid over the bread. Tilt pan slightly to get the sauce in all the spaces between bread balls.

I really should call this Tumblr is Making Me Fat Bread. So many photos of doughnuts, cinnamon buns, cakes, cookies, tarts, pies...!

Bake at 350 for 20-25 minutes.  Over turn out onto serving dish and let the caramel sauce drip down the sides of the bread. Mmmmmmmm.