Macadamia Banana Bread

Having recently come back from Hawaii I was in need of some Aloha at home.My favorite banana bread recipes is from Martha Stewart. Always moist and it never lasts long. Using this recipe I added some Aloha.

Macadamia Banana Bread

For this recipe I used:

1/2 Cup of Unsalted Butter
1 Cup of Sugar
2 Large Eggs
3/4 Cup of All Purpose Flour
3/4 Cup of Whole Wheat Flour
1 Teaspoon of Salt
1/2 Cup of Sour Cream
1 Teaspoon of Vanilla Extract
1/2 Cup Shredded Coconut
1/2 Cup of Candied Pineapple
1/2 Cup of Macadamia Nuts

Macadamia Banana Bread – The Ingredients

I started by creaming the butter and sugar , with a hand mixer, until light and fluffy and then adding the eggs. Mix well!

Macadamia Banana Bread – Adding the Eggs to the Creamed Butter

I added the flours and and mixed them in until just mixed.

Macadamia Banana Bread – Adding the Flours
I added the sour cream, vanilla,  and bananas and mixed well.
Macadamia Banana Bread – Adding the rest of the wet ingredients

I finished the batter off by hand and then folded in the pineapple and coconut.

Macadamia Banana Bread – Adding the Pineapple & Coconut

After putting the batter in a 9″ x 5 ” glass loaf pan, I topped it with the macadamia nuts.

Macadamia Banana Bread – Ready for the Oven

I baked the Banana Bread for 1 hour and 20 minutes at 350˚.

This was one of those loaves that went to work and I don’t have a completion picture of. I did; however, get to taste the bread. It was pretty great!

Bakers Notes:

  • I would add another 1/2 teaspoon of Baking Soda – may give it a little more lightness with the added whole wheat flour
  • used salted or unsalted Macadamia Nuts both are great for this recipe
  • use the candied pineapple – fresh will leave wet holes in the finished bread
  • When ever you have that one left over banana that is too ripe, peel it and put it into a freezer bag and put it in the freezer. Thaw the frozen banana the night before you need it.

Cinnamon Raisin Brioche Loaf

It’s time to try something new! Cinnamon Raisin Brioche LoafThis recipe is inspired by both cinnamon rolls, a chocolate coffee cake from Martha Stewart, and a great Brioche recipe from Julia Child’s book The Way to Cook.

Cinnamon Raisin Brioche

A bit of a labour of love but worth every second. Make 2 at the same time.. one for the freezer.

See how after the jump…

This makes one big loaf.
For this recipe I used:

2 1/4 Teaspoons of dry-active yeast
3 Tablespoons of Warm Water
2 Teaspoons of Sugar

3 Cups of All Purpose Flour
1 1/2 Teaspoons of Salt
1/3 Cup of Sugar
1 Teaspoon of Cinnamon*
6 Ounces of Unsalted Butter

4 Large Eggs
1/3 Cup Milk

For the filling:
1/2 Cup Sour Cream
1/2 Cup Whey Low Brown Sugar*
1 1/2 Cups of Raisins*
2 Teaspoons of Cinnamon*

I started by gathering all of the ingredients together and cutting the butter into small pieces and storing them in the freezer until needed.

Cinnamon Raisin Brioche – Ingredients
Cinnamon Raisin Brioche – Cut up Butter

I proofed the yeast by sprinkling the yeast over warm water mixed with the sugar and letting it sit for 5 minutes until nice and bubbly. The water should not be over 110 degrees.

Cinnamon Raisin Brioche – Yeast
Cinnamon Raisin Brioche – Proofing the Yeast

I gently whisked together the milk and eggs and set them aside.

Cinnamon Raisin Brioche – Eggs and Milk

I added the flour, salt, sugar, and cinnamon to a sifter and sifted them into a bowl. I added the flour mixture to the food processor along with the well chilled butter and processed them together in pulses until small granules of butter could be seen.

Cinnamon Raisin Brioche – Sifted Flour and Cinnamon
Cinnamon Raisin Brioche – Adding the Butter
Cinnamon Raisin Brioche – Processed

With the food processor running I added the egg/milk mixture to the flour until a ball formed. A ball did not form for me so I must have added the liquid too quickly. I removed the final mixture on to a flour covered counter and kneaded it for 1 or 2 minutes until a silky texture was achieved. I gathered the dough into a nice ball.

Cinnamon Raisin Brioche – Adding the Eggs and Milk
Cinnamon Raisin Brioche – Until just Combined
Cinnamon Raisin Brioche – Turned out onto Counter
Cinnamon Raisin Brioche – After a Gentle Knead

I placed the ball in a glass dish with a towel over it and put it in a warm spot. The warm spot was my oven heated to 170 and turned off. I let the mixture rise for about 90 minutes until it reached 1 1/2 times its original size.

Cinnamon Raisin Brioche – After the Rise

I then flipped the dough onto a floured counter and squished the gas out if it while spreading into a rectangle. I folded the rectangle into thirds and spread the dough out again. I once again folded the dough into thirds and eased the package into a nice ball.

Cinnamon Raisin Brioche – Rolled out
Cinnamon Raisin Brioche – First Fold
Cinnamon Raisin Brioche – Second Fold

I placed the ball back into a glass bowl and covered it with plastic wrap and placed it back in a warm spot for another 90 minutes or so until it had doubled in size.

Cinnamon Raisin Brioche – Ready for the Second Rise

Next I gathered the filling ingredients together and mixed the Whey Low Brown Sugar and the cinnamon together. I lightly sprayed a loaf pan with oil spray.

Cinnamon Raisin Brioche – Cinnamon and Whey Low Brown Sugar
Cinnamon Raisin Brioche – Cinnamon Mixture, Raisins, and Sour Cream

I took the dough and spread it out into a rectangle about 18 x 11.

Cinnamon Raisin Brioche – 18 x 11 Rolled out Dough

I spread the sour cream evenly across the dough followed by the sugar/cinnamon mixture. Next came the raisins*.

Cinnamon Raisin Brioche – Mixtures Spread Out

I rolled the loaf up on the long side being careful to keep the raisins in. Once rolled I bent the log in half then braided it slightly. I put the whole loaf into the loaf pan , covered it with plastic and put it back into the warm place.

Cinnamon Raisin Brioche – Rolling it Up
Cinnamon Raisin Brioche – Bending the Roll
Cinnamon Raisin Brioche – Braiding the Roll
Cinnamon Raisin Brioche – Ready for the Pan
Cinnamon Raisin Brioche – Ready for the Final Rise

It took about another hour for the loaf to rise again. I warmed the oven to 350 and placed the unwrapped loaf pan into the oven to back for 45 to 60 minutes with an internal temperature of 200 degrees.

Cinnamon Raisin Brioche – Risen and Ready for the Oven
Cinnamon Raisin Brioche – It’s Done!
Cinnamon Raisin Brioche – The Oh So Long Cooling Time
Cinnamon Raisin Brioche – Ready to Eat

When the loaf was done I turned it out onto a cooling rack and let it cool for 2 hours.

Light… airy….  yum!

A couple of things I would do different for next time:

  •    Increase the cinnamon in the bread dough to 2 or 3 tablespoons
  •    Increase the brown sugar for the filling to 3/4 of a cup
  •    Increase the cinnamon for the filling to 4 teapsoons
  •    Increase the raisins for the filling to 2 cups
  •    I would spread the extra 1/2 cup of raisins more to the sides of the dough before rolling up. This will produce more raisins at the one end
  •    I would use an egg wash too coat the loaf before baking
  •    I used Chicago Metallic’s Loaf Pullman Pans. I believe are now discontinued, you could easily use their 1.5 lb loaf pan

Happy baking!

Whole Wheat Brioche

We eat mostly Whole Wheat bread at home. Unless there is something special like the raisin cinnamon bread I made a couple of days ago. My better half asked for a whole wheat brioche. So….here goes….When you make this yourself be prepared…this recipe takes two days.

I used the recipe from Peter Reinhart’s Whole Grain Breads – New Techniques, Extraordinary Flavor.

Whole Wheat Brioche

More after the jump…….
For my 4 small loaves of Whole Wheat Brioche I used:

1 3/4 Cups of Whole Wheat Flour
1/2 Teaspoon Salt
1/2 Cup Whole Milk, Scalded and cooled
8 Ounces of Melted and Cooled Butter

1 3/4 Cups of Whole Wheat Flour
1/4 Teaspoon of Instant Yeast
4 Large eggs, Slightly beaten

1/2 cup of Whole Wheat Flour (but up to a 1 cup could be needed)
5/8 Teaspoon of Salt
2 1/4 Teaspoons of Instant Yeast
3 Tablespoons of Sugar
Egg Wash

The night before I wanted the Brioche I started:

I mixed the Whole Wheat Flour, the Salt, the scaled and cooled milk, and the butter together until it was well mixed into a nice ball. I placed the ball in a covered bowl into the fridge overnight.

Whole Wheat Brioche – Ingredients

I then mixed the whole wheat flour, the yeast and the eggs into a nice ball as well. I let is sit for a couple of minutes then kneaded it for a couple of more minutes. I formed a ball and placed it in a bowl and covered it. I placed the bowl in the fridge over night too.

Whole Wheat Brioche – Ingredients
Whole Wheat Brioche – Mixed and Waiting

The next morning I cut up each of the dough balls into 12 pieces with my bench scraper and put them in my mixer with the dough hook. I add the salt, yeast, and sugar to the bowl as well. I mixed everything for 4 minutes on low speed.

Whole Wheat Brioche – Mixture Cup Up and Ready to go

Having never made this kind of bread before I was skeptical that it would all come together…but it did!

Whole Wheat Brioche – In the Mixer

I dusted the counter with flour and stared kneading my hand. Adding more flour as I went along. I incorporated 1/2 cup of whole wheat flour (you may need up to 1 cup) until the dough was cold, firm and slightly tacky.

Whole Wheat Brioche – Waiting to be Kneaded
Whole Wheat Brioche – Kneaded

While the dough was resting, I sprayed 4 small loaf pans with spray oil.

I then formed 4 small loaves and placed them into the pans. I placed the pans on a baking sheet and covered the whole tray with a lightly oiled cover of plastic wrap. Off to the warm place these went for 3 1/2 hours.

After the rising was complete I heated the oven to 425°F – 218° C.

I brushed a light egg wash on each loaf and put them into the oven on the middle shelf for 15 minutes. I then rotated the pans and baked them until they had an internal 195°F – 91°C temperature.

I removed the pans from the oven and emptied the loaves onto a cooling rack for 2 hours.

Then we enjoyed! Best eaten the day it is made!

Happy Baking

More pictures……

Whole Wheat Brioche – Weighing for Dividing
Whole Wheat Brioche – Proofing
Whole Wheat Brioche – More Mixing
Whole Wheat Brioche – Ingredients

Sunday Tea and Banana Macadamia Loaf

Every once in a while I have tea with a great friend. My challenge is to find something to make that is vegetarian (dairy but not egg free). This can be a bit of a challenge as I have not been posed this challenge in my beginning baking years.

I found this recipe on the net and deemed it worthy. It yielded 1 loaf plus 5 small silicon muffin mold size muffins.

For this recipe I used:
4 Large Ripe Bananas
1Cup of Sugar
1/2 Cup of Applesauce
1 teaspoon Vanilla Extract
2 Large Eggs
1 teaspoon Baking Soda
1 Tablespoon Baking Powder
1/2 teaspoon of Salt
1 Cup of All Purpose Flour
1 Cup of 100% Whole Wheat Flour
1 Cup coarsely chopped Macadamia Nuts

It turned out well , I do prefer a dairy version that I make, and I would recommend this vegetarian option.

It was good!

Mash the bananas and let set for 15 minutes with sugar and vanilla.
Cooled, ready & cut.

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