Banana Bread has defied the test of time. From how much it is used, you can say a favorite recipe and this recipe is one I resort to over and over again. In fact, for making this bread, I always purchase bananas expressly, impatiently waiting for their skins to turn brown and their flesh to become soft and… Read More »
America’s most popular cookie is the Chocolate Chip Cookie. Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts, invented it in 1930. The story goes that she wanted one day to add to her cookie dough little chunks of a Nestle’s Semisweet Yellow Label Chocolate bar. For her clients, the ‘chocolate chip’ cookies became… Read More »
Pound Cake: Preheat your oven to 180 degrees C (350 degrees F) and put the middle of the oven on the oven rack. Butter or spray a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with a non-stick vegetable spray. With parchment paper and butter, line the bottom of the sheet, or… Read More »
Pizza Dough is a yeasted Dough which needs dynamic dry yeast. Make sure to the check the expiry date of the yeast bundle! You can use all reason flour rather than the bread flour that’s called for within the formula, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza. Cup estimations can vary depending on how you’re scooping the flour, I suggest employing a kitchen scale to degree out the flour sums by weight. Typically as this way you’ll get a reliably exact estimation.… Read More »