NISSUA BREAD

PREHEAT OVEN 350°

Ingredients:

½ cup butter
1 package yeast, active dry
3 TABLESPOONS warm water (lukewarm) Note: 10 seconds in microwave
3 large eggs, beaten
1 cup milk, scaled and cooled
½ cup sugar
¼ teaspoon salt
1 teaspoon ground cardamom
5 cups un-sifted, all-purpose flour

TOPPING:

2 TABLESPOONS sugar, plus more to sprinkle on top
2 TABLESPOONS butter
½ cup coffee

DIRECTIONS:

1) Melt butter and set aside to cool
2) Dissolve the yeas in the lukewarm water, using a whisk, whisk yeast in water until frothy, and set aside.
3) In a large mixing bowl (I use an electric mixer) combine beaten eggs, milk, sugar, salt, cardamom, yeast mixture and butter. Mix. Add flour and mix for 2 to 3 minutes.
4) Knead dough until smooth, on a floured surface or in mixer.
5) Shape into a ball and place in a greased bowl, cover and put in a warm place and let rise until nearly doubled in bulk, about 2 hours.
6) Punch down and divide into 2 equal portions, or 3 for smaller loaves.
7) Divide each equal portion into thirds.
8) Roll each third between hands to form strands (look like long snakes haha) 18 to 24 inches long.
9) Place 3 strands (of a portion) on a smooth surface, crossing in center, and braid out to each end. Form braid into a ring or keep straight (I like it straight easier to work with) Repeat with other portion, form into 3 strands and braid.
10) Cover lightly with wax/parchment paper and let rise in a warm place until nearly doubled, about 2 hours.
11) TOPPING- Meanwhile, prepare the topping by combining sugar, butter and coffee in a small saucepan. Stir until sugar is dissolved and butter is melted. Keep warm, but do not let boil.
12) Place in a preheated 350° oven for about 10 minutes or until light brown-
13) Take Nissua Bread out of the oven, and using a pastry bush, brush the coffee (#11) mixture on the loves and return for another 15 minutes.
14) Remove from oven, sprinkle tops with a dusting of sugar and let cool.

NOTE: It was suggested to add a cup of golden raisins to mixture, or pecans. Alternatively, can sprinkle on top of Nissua Bread

Dianne’s Focaccia Bread

Preheat oven to: 375º

Ingredients:

2 7/8 cups flour
1 ½ Tablespoons instant yeast (or a 23oz packet)
2 teaspoons honey
2 Tablespoons olive oil, plus more for coating the dough (2 different times)
1 ¼ cups cold water
2 teaspoons salt
1 teaspoon dried oregano (can use fresh)
1 teaspoon dried basil (can use fresh)
1 teaspoon dried rosemary (can use fresh)
2 Tablespoons parmigiano cheese

Step 1

In a medium bowl, Combine: flour, yeast, honey, 2 Tablespoons of olive oil and water. Mix: dough for 1 to 2 minutes. Add salt and continue to mix /knead dough, until elastic and smooth. Note: Can add basil, oregano, and rosemary in bread, just do a couple of shakes of each spice. Knead dough vigorously for 5 minutes

Step 2

Remove: Dough from the bowl and place on a lightly floured surface. Knead: the dough vigorously for 2 minutes. Lightly-coat: a bowl with olive. Place: dough in bowl and turn the dough to lightly coat with olive oil. Cover: and let rise for 1 hour at room temperature.

Step 3

Divide: the dough into 2 equal parts and shape each into a 10-inch round disc. Place: each disc on an oiled pan and let rise at room temperature until doubled in thickness, about 2 to 3 hours.

Step 4

Spay: each disc with water and sprinkle with oregano, basil, and rosemary. Make: about 5 indentations in each disc, using your finger. Bake: in a preheated 375º oven for 30 to 35 minutes, or until golden. Remove: from the oven and brush each loaf lightly with olive oil. Sprinkle: with Parmigiano cheese. Serve.

Makes: 2 loaves.

Note: Focaccia Bread can be frozen: wrap in foil after cooking. To re-heat: simply place foiled wrapped bread in the oven until warm.

I put rosemary, basil, and oregano in the dough then mix. * I use a ½ teaspoon of each. Tastes G R E A T

Preheat oven 325º

Needed: 3 bowls & potato masher and/or a large fork to mash ripened bananas & mixer & greased loaf pan

Ingredients:

¾ cup sugar
½ cup oil (can substitute apple sauce for oil)
2 eggs
1 cup ripened mashed banana’s (4 to 5 bananas)
1 3/4 cups sifted bread flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt (*less is optional if not eliminate salt)
1 Tablespoon honey
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon (& more cinnamon to sprinkle on top of batter when putting into oven)

Step 1

1st bowl

Combine: sugar, oil eggs: Mix: vigorously, using a whisk, until frothy. Set aside.

Step 2

2nd bowl

Mash: ripened bananas (4 to 5 bananas) until almost completely liquefied. Add: liquefied ripened mashed bananas into 1st bowl. Blend: together thoroughly, the ingredients from 1st bowl and 2nd bowl. (Don’t need mixer to blend together). Set aside.

Step 3

3rd bowl

Combine: Sift together: flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add honey, and vanilla to sifted dry ingredients. Stir: ingredients together in 3rd bowl. Fold: into flour mixture (3rd bowl) the combined 1st and 2nd bowl mixture. Blend: together all ingredients into the 3rd bowl thoroughly.

Step 4

Pour: batter into a greased loaf pan. Sprinkle: cinnamon on top of batter for added taste. Bake: @ 325º for 1hour & 5 minutes and/or until crust is brown.