Cream together the following: (I usually put all of this in the food processor.)

• 1 cup sugar
• ½ cup of shortening
• a little bit of brown sugar… See More
• 2 eggs
• 1teaspoon of vanilla
• 3 mashed bananas
• 4 tablespoons milk
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Add the creamy mixture to this dry mixture (that you have mixed in a bowl)

• 2 cups of flour
• ½ cup of chopped walnuts
• 1 handful of sunflower seeds

If it’s a loaf of bread, then bake in a powdered (with flour) bread pan at 350 F. (177 C.) for about 50 minutes to one hour.

It you make this into muffins, it takes about 20 minutes to bake.

You will know it’s done when you can take a toothpick and insert it anywhere in the bread, and the toothpick comes out clean.

Also note, there is no yeast in this recipe, the sourdough does all rising.

Ingredients

• 12 oz of starter – see Sourdough Starter
• 8 oz whole wheat flour
• 5 1/2 oz white flour
• 3 1/2 – 4 oz water
• 1 tsp salt
• 3/4 oz oil

Instructions

1. In the food processor bowl with the chopping blade mix the flour and salt together.
2. Add the oil to the flour mixture and add the starter mixture while the food processor is running.
3. Keep the food processor running until the dough forms a ball.
4. Keep kneading in the food processor for 3 – 5 minutes (this is important for a good bread).
5. Remove dough and put on a lightly floured board.
6. Knead for about a minute, and form into a big ball.
7. If your dough is a little sticky, add a tiny bit more flour.
8. Ferment 3-4 hours
9. Divide into 2 loaves and round or shape as you like
10. Proof until about double (this may take 1 or more hours depending on your room temperature. Put in refrigerator overnight if you need to)
11. Start baking in a 425° F oven for 15 minutes
12. Reduce heat to 350° F oven and cook until done (hollow sounding when tapped)

Notes

You can use steam for a better crust, simply use 2 bread pans. In one of the bread pans fill with clean rocks about 1/2 way. Punch a couple of nail holes in the other bread pan and stack them. The top pan has holes, and pour water into it. You don’t need a lot, just a cup or so.

Ingredients

• 2 oz flour
• 4 oz water

You will be doing this twice, so it is really double the flour and water

Instructions

1. Mix water and flour into a dough (it will be a little sticky, that is fine)
2. Let sit for 2-5 hours at room temperature
3. Add a second addition of the flour and water and make into dough
4. Wait another 2-5 hours before adding to dough
5. As noted below, you can refrigerate overnight if you are baking in the morning

Notes

You can also put this in the refrigerator when first made up and it can stay overnight. You can do this for either dough addition so you can make this up the day before.

If you double the recipe, save half in the refrigerator for another day.  You also need to feed your starter a little flour every day or so, just mix in a few tablespoons of flour. You do want to use most of it so you don’t have a huge mass of starter, so bake every day or so.

If you don’t have a food processor, you can modify the recipe by adding the flour into the yeast mixture.

French Rolls Cooked

Ingredients

• 1 1/2 cups Water
• 1 Packet yeast
• 2 Tbls sugar
• 2 Tbls vegetable oil
• 1 tsp Salt
• 4 cups all purpose or bread flour

Instructions

1. Heat the water to 110° F and stir in the yeast and sugar, a 2 cup measuring cup is perfect
2. Let the yeast mixture proof, it will look creamy
3. In the food processor bowl with the chopping blade mix the flour and salt together.
4. Add the oil to the flour mixture and slowly add the yeast mixture while the food processor is running.
5. Keep the food processor running until the dough forms a ball.
6. Keep kneading in the food processor for 3 – 5 minutes (this is important for a good bread).
7. Remove dough and put on a lightly floured board.
8. Knead for about a minute, and form into a big ball.
9. If your dough is a little sticky, add a tiny bit more flour.
10. Place dough in a lightly oiled bowl covered with plastic wrap for about 2 hours until doubled in size.
11. Punch the dough down and cut into 12 – 16 equal pieces depending on how big you want your rolls.
12. Form into round balls, and try to make any seam on the bottom of the roll.
13. Place on a lightly oiled and floured baking sheet at least 2″ apart.
14. When rolls have doubled in size (about 1 hour), place in a preheated 400° F oven for about 20 minutes until golden brown.

Helen Marie Griffin rolling dough ©2009 Jon Griffin

Enjoy and let your kids help out, it will be a skill they will be able to use for life!

Yeast Proofing ©2009 Jon Griffin

French Rolls In Food Processor ©2009 Jon Griffin

French Rolls Ready to Punch Down ©2009 Jon Griffin

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs beaten
• 1 Tbls vanilla extract (to taste)
• 2 cups or so of overripe bananas, mashed

Instructions – Traditional

1. Combine flour, baking soda, and salt.
2. Cream together butter and brown sugar in a separate bowl
3. Stir eggs, vanilla, and bananas into butter and brown sugar mixture until well mixed
4. Stir the wet ingredients into the dry
5. Don’t over mix, stir or fold until the flour is just moistened

Instructions – Food Processor

1. With steel chopping blade, mix flour, baking soda, and salt.
2. Move to another bowl
3. Blend butter, brown sugar and then add bananas, eggs, and vanilla
4. Add flour mixture to bowl and pulse until flour is moist, do not overwork the dough

Instructions – Continued

1. Pour mixture into a buttered loaf pan or cake pan, depending how you like your bread.
2. Bake in a preheated 350° F oven for about an hour.
3. You will know it is done when a toothpick or knife inserted into the middle of the cake comes out clean.
4. Let the cake cool for 10 minutes and then turn onto a wire rack, if you can wait to cut it!

Vitals

Servings: 12

Prep Time: 15 minutes

Cook Time: 1 hour

Turkey Stuffing

Ingredients:

• 3-4 loaves of white bread (or 5 if you like leftovers)
• water
• chicken broth
• insides of the turkey
• 2 bunches of celery
• 1 or 2 onions
• 2 TBSP butter
• 1/2 tsp. sage
• oysters (optional)
• mushrooms (option)

Instructions:

1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
2. The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside.
3. Preheat oven to 350 degrees.
4. Chop onion and celery and place into food processor until minced.
5. Melt 2-3 tablespoons of butter in large saucepan.
6. Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you’ve chopped, you may have to saute the onion and celery in two parts.
7. Once cooked, pour the onion/celery mixture directly over the dried out bread.
8. Pour 1/2 tsp. sage over bread/onion/celery mixture.
9. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
10. Mixture thoroughly and smell/taste for perfect stuffing.
11. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
12. If you are using oysters, add them now.
13. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
14. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
15. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
16. Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

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