Category Archives: bread

Mrs. Hockmeyer’s Banana Bread

I am baking banana bread right now. My plan was to use my usual Funny Fruit Bread recipe but I couldn’t quite figure out if I would need the boiling water since I was using bananas rather than dates or prunes. Instead of guessing, I googled Banana Bread Recipe and found this recipe page. Maybe it’s premature posting the recipe since I haven’t taken the bread out of the oven yet but I have a feeling it’s going to be good mainly because it was so simple to make. (UPDATE! IT’S DELISH!)


Mrs. Hockmeyer’s Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Date and Nut Bread

3/4 c. chopped nuts
1 c. chopped dates
1 1/2 tsp. baking soda
1/2 tsp salt
1/4 c. shortening
3/4 c. boiling water
2 eggs
1/2 tsp vanilla
1 c. sugar
1 1/2 c. sifted all purpose flour

Combine nuts, dates, soda and salt in a mixing bowl. Add the shortening and boiling water. Allow this mixture to stand for 15 minutes. Stir to blend, beat the eggs slightly, add the vanilla. Stir in the sugar and the sifted flour. Add to date mixture. Do not over mix. Place in greased 9 x 5 x 3′ loaf pan. Bake fo 1 hour at 350 degrees. When done, toothpick inserted in the center wil come out clean. Cool before removing. Loosen sides with a spatula. For perfect slicing, allow the load fo cool several hours. -Fran Pollack

Paska

1 package yeast
1 small can of evaporated milk, warm
1 stick of butter, warm
1 cup warm water
cup sugar
2 egg yolks beaten
6 cups flour

Mix yeast in warm water and T sugar.
Mix flour and sugar. Add milk and better and eggs and yeast. Then water as needed. Knead until smooth. Let raise. Punch down. Good for Babalki or cabbage bread etc

Futchkey / Bobalky

Bobalky

1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded

Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). Divide the dough into two – four portions. Toss lightly on floured board, knead, and roll out flat. Sprinkle generously with poppy seeds. Roll dough jelly roll style. Cut into pieces about 1/2 – 1 inch in diameter. Place on cookie sheet. Let raise in warm place for 10 or 15 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, place in bowl and pour boiling water over bobalky. Let sit until soft but not soggy. Drain. Place in bowl and drizzle with honey.