ZUCCHINI BANANA NUT BREAD

I love baking with olive oil. It has natural emulsifiers that result in very moist and delicious cakes and quick-breads like this one... 

Sometimes I have a toasted, generously buttered slice of this bread for breakfast, or sometimes I make an open-faced sandwich with sliced apples or kiwi fruit. Irresistible!

Zucchini Banana Nut Bread

Makes: 1 9 in. x 4 in. loaf

- 1 cup unbleached all-purpose flour

- 1 cup cake flour

- 1 tsp. cinnamon powder

- 1 tsp. baking soda

- 1/2 tsp. baking powder

- 1 tsp. salt

- 1/2 cup olive oil (or grapeseed oil or melted coconut oil)

- 3/4 cup demerara sugar (or regular white granulated sugar)

- 2 eggs

- 2 medium over-ripe bananas

- 2 small zucchini, shredded

- generous splash of vanilla extract

- 1/2 cup almonds (or walnuts/any other nuts) - optional

- 2 tbsp. unsweetened shredded dessicated coconut - optional

1. Preheat the oven to 350 F/180 C.

2. Grease and flour a 9 in. x 5 in. loaf pan.

3. In a bowl, mix together the flours and other dry ingredients except the sugar and reserve for later.

4. In a large bowl, using a spoon mix the oil and sugar till the mixture is creamed - it will feel thickened.

5. Add the vanilla extract and break the eggs directly into the bowl.

6. Mix well till the eggs are completely mixed-in.

7. Peel and dice the bananas - I dice them directly into the mixing bowl.

8. Mix well and mash up the bananas coarsely against the wall of the bowl. Over-ripe bananas should easily mash up.

9. Add in the shredded zucchini and the dry ingredients. Also add in the nuts and coconut if using.

10. Mix well into a batter.

11. Pour into the greased, floured loaf pan.

12. Bake at 350 F/180 C for 1 hour.

13. Remove from the oven and insert a skewer or thin knife into the center of the loaf to check doneness. When the skewer or knife comes out dry, the loaf is done.

14. Let it rest and cool for 15 minutes in the loaf pan.

15. Loosen the sides with a knife and invert the loaf pan over a plate to remove the loaf. 

16. Put the loaf right side up on a cooling rack and let it cool completely, about an hour.

17. Enjoy!

Notes:

1. If you don't have cake flour, you can make it! Here's how: Measure out the all-purpose flour that you’ll need for your recipe. For every cup of flour you measured out, take out two tbsp. of flour and return it to the flour bin. Replace the two tbsp. of flour that you removed with two tbsp. of cornstarch. Sift the cornstarch and flour 4-5 times so that the cornstarch is well mixed with the flour. Et voila! Cake flour!

PAGACH: SLOVAK CABBAGE-STUFFED BREAD

Part of the Abbecedario Culinario - Slovakia in February!

Pagach: Slovak Cabbage-stuffed Bread

makes: 2 loaves (7 inch x 10 inch)

Dough:

- 2-1/2 cups all-purpose or bread flour (not whole wheat; please get your fibre from fruits and vegetables!)

- 1-1/2 tsp. yeast

- 1 tsp. salt

- 1 tsp. sugar

- 1-1/2 to 2 cups (or more as needed) lukewarm water (not hot or the yeast will die and the dough won't rise)

1. Mix 1 cup warm water, 1 cup flour, and the yeast. Set aside for 20 min. to 1 hr. It should be frothy.
2. Add the remaining flour and mix. Add water 1/4 cup at a time and mix until the dough comes together without being sticky. If the dough is too sticky add flour 1 tbsp. at a time and incorporate into the dough until the dough stops sticking to your fingers. Knead into a smooth, pliable dough and put in a large bowl.
3. Put the bowl in a draft-free place (usually in an unheated oven or a cabinet). Allow the dough to rise for 1 hr. our until doubled in size.
4. Preheat the oven to 350 F/180C.
5. Take the bowl of dough out of its resting place and push the dough down till it deflates. Divide the dough into 4 parts.
6. Generously dust 2 baking trays with flour and using your fingers, push the dough into an approximately 1/4 in. thick rectangle. The size of the rectangle will vary depending on the amount of dough and how well you shape it, but the thickness should be no less than 1/4 in. or the bread will stick to the tray during baking because of the wet filling.
7. Spread the filling (recipe below) within 1/2 in. to 3/4 in. of the edge of the rectangle.
8. Using a second piece of dough, in the other baking tray, make another rectangle large enough to fit on top of the rectangle with filling. Press the edges to seal (since the dough is fresh there's no need to wet the edges to seal). If desired, top with caraway seeds, onion (nigella) seeds, or any other topping of choice.
9. Bake at 350 F/180 C for 20 - 30 minutes or until the bread is lightly browned and sounds hollow when tapped.
10. Remove from the oven, let it sit for 15 minutes, then cut and serve.
11. Repeat with the other 2 portions of dough.

Cabbage Filling:

- 1/2 head of a medium cabbage, cored and shredded
- 1 small yellow onion, diced
- 1/2 green or red capsicum, diced
- 1 tsp. caraway seeds
- 2-3 tbsp. chopped fresh parsley
- salt and pepper to taste
- 1 tbsp. olive oil
- 1/4 cup water
- 1 tbps. crushed red pepper (optional)

1. Heat olive oil in a pan until hot but not smoking.
2. Add caraway seeds and turn heat to medium. After the caraway seeds sizzle, add the onion and capsicum and sauté until the onion starts to soften. Add cabbage, stir to mix, and allow to cook for 2-3 min.
3. Add the 1/4 cup water to the pan and stir so the vegetables don't stick to the pan. Let the cabbage cook - it will reduce in volume and you will have approximately 1-1/2 to 2 cups filling. Season with salt and pepper, and crushed red pepper if using.
4. Let the mixture cool completely before spreading it on the dough (as described above).

Notes:

1. If your yeast is old or you're not sure whether it is alive, proof it before mixing the flour to make the dough. Proofing yeast - even the regular non-Rapid Rise kind - is only done to prove that the yeast is alive before preparing a recipe. Proofing is not imperative in baking.

2. To proof 1-1/2 tsp. yeast: heat 1/2 cup water to 80 F/26 C, sprinkle yeast on the surface, let it sit for 10 minutes. If it is frothy, your yeast is alive. If the yeast does not react, it is dead and cannot be used for baking.

KAAS-UIENBROOD (CHEESE-ONION BREAD)

Kaas-Uienbrood (Cheese-Onion Bread)

makes: 2 loaves, approx. 6 in. x 9 in. each

- 4-1/2 cups unbleached all purpose flour

- 2-1/4 tsp. active dry yeast

- 2 cups warm milk (I use goats milk when I have it)

- 1 tsp. salt

- 1 medium yellow or red onion

- 3-4 tbsp. chopped dried/fresh herbs (I used fresh rosemary)
- 2 tbsp. olive oil
- 2 cups grated cheese - gouda, edam, or any other aged cheese

1. If your yeast is old, it may not be alive - proof the yeast as described in the Notes below to check if it is alive.
2. Mix the flour, salt, yeast, and 1-1/2 cups milk in a bowl to make a smooth dough. If the dough is dry/crumbly, add milk and mix until the dough is supple.
3. Allow the dough to rise in a warm, draft-free place for an hour or until doubled in size. I usually cover the dough with a kitchen towel and let it rise in the oven (with the oven off, of course!), or in a kitchen cupboard.
4. While the dough is rising, peel, halve, and slice the onion, and mix in the olive oil and herbs. Also line 2 baking trays with parchment paper (not wax paper).
5. Gently push the risen dough down and shape into a ball. Let it rise in a warm draft-free place again for about 45 minutes or until it has approximately doubled in size.
6. Push the dough down lightly and divide between the baking trays. Using your fingers, form the dough into 3/4 in. thick rectangles. Top with the herbed onions and cheese and allow to rise for 20 - 30 minutes.
7. Preheat the oven to 375 F/190 C. Bake the bread on the middle rack of the oven for 20 - 25 minutes, or until the bottom looks light brown. Transfer the baking tray to the top rack to "caramelize" the cheese and onions. (I usually bake one tray at a time: while the first one is baking, I shape and top the remaining dough and let it rise while the first round bakes.)
8. Take the loaves out and allow to cool in the baking tray for 10 - 15 min. before slicing. Or cool completely and store in an airtight container.

NOTES:

1. Proofing yeast - even the regular non-Rapid Rise kind - is only done to prove that the yeast is alive before preparing a recipe. Proofing is not imperative in baking.
2. To proof 2-1/4 tsp. yeast: heat 1/2 cup water to 80 F/26 C, stir in 1 tsp. sugar, sprinkle yeast on the surface, let it sit for 10 minutes. If it is frothy, your yeast is alive. If the yeast does not react, it is dead and cannot be used for baking.