1.

Turmeric banana bread

 ½ cup (4 oz.) unsalted butter, softened, plus more for greasing pan
 ½ cup (4 oz.) unsalted butter, softened, plus more for greasing pan
 ½ teaspoons ground turmeric
 1 cup granulated sugar
 2 large eggs, at room temperature
 1 ½ cups mashed overripe bananas (from 3 large bananas)
 ½ teaspoon vanilla extract
 1 ¾ cups (about 7 1/2 oz.) all-purpose flour
 1 teaspoon baking soda
 ¾ teaspoon ground cardamom
 ½ teaspoon kosher salt
 ¼ cup lightly toasted pine nut

Preheat oven to 350°F. Lightly grease an 8 1/2- x 4 1/2-inch loaf pan with softened butter, and
line with parchment paper leaving a 1 1/2-inch overhang to use as “handles” later.

Whisk together flour, baking soda, cardamom, and salt in a medium bowl. Stir flour mixture into banana
mixture by hand until no streaks of dry flour remain; do not overmix. Pour batter into prepared loaf pan.
Sprinkle pine nuts evenly over top of batter.

Bake in preheated oven until a wooden skewer inserted into center comes out clean, 55 to 60 minutes.
(Tent with aluminum foil if top gets too dark before cooked through.) Cool in pan 15 minutes; remove
from pan. Cool completely on a wire rack. Serve Turmeric Banana Bread with Golden Turmeric Butter.

2. Flat breads

 2 cups lukewarm water (about 100°), divided

1 teaspoon active dry yeast

• 1 cup warm whole milk, (100°)

• 1 pound plus 11 oz. unbleached all-purpose flour (about 6 cups), divided

• 2 teaspoons coarse sea salt

• 2 teaspoons olive oil

• Cooking spray
Combine 1/2 cup water and yeast in a medium bowl. Pour warm milk and remaining 1 1/2 cups water
into a large bowl. Stir in yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Add 9 ounces (about 2 cups) flour to yeast mixture, stirring in one direction until smooth. Add salt.
Stir in remaining flour, 1/2 cup at a time, until dough is too stiff to stir but still soft. Place dough on a
lightly floured surface. Knead 5 minutes or until soft and smooth, dusting with flour as needed. Place in a
large bowl coated with 2 teaspoons olive oil; cover with plastic wrap. Let rise in a cool place 8 hours.
Punch dough down. Cover; refrigerate overnight. Divide dough in half on a lightly floured surface; cover
one half with a damp cloth. Divide remaining half into 9 (5 1/3-ounce) pieces; shape each into a ball.
Repeat with remaining dough half. Let stand 20 minutes. Place 1 or 2 griddles or cast-iron skillets on
grill; heat to medium. Shape each dough ball into a 9- x 7-inch oval; layer between parchment paper
coated with cooking spray. Cook breads on griddle coated with cooking spray 2 minutes or until golden,
turning once.

3. Simple white bread

 1 teaspoon sugar

1 package dry yeast (about 2 1/4 teaspoons)

• 1 ¼ cups warm water (100° to 110°), divided

• 3 cups all-purpose flour

• 1 ¼ teaspoons salt

• Cooking spray

• 1 large egg, lightly beaten

Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt
to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until
smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
(Gently press two fingers into dough. If indentation remains, dough has risen enough.) Uncover dough,
and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and
let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a
short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side
down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled
in size. Preheat oven to 425°. Uncover dough; gently brush with egg. Bake at 425° for 12 minutes.
Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or
until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

4. Italian Easter bread

 3 cups hot water

 6 tablespoons white vinegar

Food coloring gel (desired colors)

 9 large eggs

1 cup lukewarm whole milk (about 100F)

 ½ cup granulated sugar

• ⅓ cup (2 2/3 oz.) unsalted butter, softened

• 1 tablespoon instant or quick-rising yeast (such as Fleischmann’s Rapid Rise)

• 4 ½ cups (about 19 1/8 oz.) all-purpose flour, plus more for dusting

• 2 teaspoons kosher salt

• Cooking spray

• 2 cups (about 8 oz.) powdered sugar

• ¼ teaspoon grated orange zest plus 3 Tbsp. fresh juice (from 1 orange)

• 3 tablespoons heavy whipping cream

• Rainbow candy sprinkles

Place 1/2 cup hot water in each of 6 small bowls or cups. Stir 1 tablespoon vinegar and desired amount
of food coloring gel into hot water in each bowl until blended. Place 1 egg (in shell) in warm dye in each
bowl, and let stand until entire shell is dyed, about 1 1/2 minutes per side. Transfer eggs to paper
towels, and let stand until completely dry, about 1 hour. Meanwhile, place warm milk, sugar, butter,
instant yeast, and 2 of the eggs in bowl of stand mixer fitted with a paddle attachment. Beat on medium
speed until combined, about 1 minute. Gradually add flour and salt, beating on low speed until a dough
forms, about 3 minutes. Fit mixer with dough hook, and beat on medium speed until dough is elastic and
pulls away from sides of bowl (dough will stick to bottom of bowl), about 5 minutes. Transfer dough to a
large bowl greased with cooking spray, cover with plastic wrap, and let rise in a warm place (80°F to
85°F) , free from drafts, until doubled in size, about 1 1/2 hours. On a lightly floured surface, punch
dough down, and divide into 3 equal portions. Roll each portion into a 28-inch-long rope. Braid ropes
together, pinching ends to seal. Shape braided dough into a round wreath shape, pinching ends together
to seal. Transfer to a large parchment paper-lined baking sheet. Tuck dyed eggs around wreath into
braided dough. Cover with plastic wrap, and let stand until almost doubled in size, 45 to 60 minutes.
Preheat oven to 350°F. Whisk remaining egg in a small bowl. Uncover dough wreath, and brush with egg
wash. Bake in preheated oven until golden brown and cooked through, about 28 minutes. Carefully
transfer wreath on parchment paper to a wire rack, and let cool completely, about 45 minutes. Whisk
together powdered sugar, orange zest, orange juice, and cream in a medium bowl until smooth. Drizzle
over bread, and top with sprinkles.

5. Classic banana bread

 3 ripe bananas, mashed (about 1 cup mashed)

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (6 3/8 oz.) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt Instructions Checklist

Preheat oven to 350°F. Spray an 8 1/2- x 4 1/2-inch baking pan with cooking spray.

Whisk together mashed bananas, sugar, melted butter, egg, and vanilla in a large bowl
until well combined.

Stir together flour, baking soda, and salt in a medium bowl. Add flour mixture to banana
mixture, stirring until combined. Pour batter into prepared pan.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out
clean, 50 to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a
wire rack.

6. Butter crust sandwich bread

 1 tablespoon sugar

• 1 package dry yeast (about 2 1/4 teaspoons)

• 1 cup warm fat-free milk (100° to 110°)

• 2 tablespoons butter, melted and cooled, divided

• 3 ¼ cups all-purpose flour, divided (about 14 1/2 ounces)

• 1 teaspoon salt

• Cooking spray

 Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Stir in 1
tablespoon butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 3
cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a
floured surface. Knead until smooth and elastic (about 8 minutes); add enough of
remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands
(dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let
rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press
two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough
down; cover and let rest 5 minutes.
 Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle
tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam
and ends to seal. Place roll, seam side down, in an 8 x 4 1/2-inch loaf pan coated with
cooking spray. Lightly coat surface of dough with cooking spray, and cover; let rise in a
warm place (85°), free from drafts, 30 minutes or until doubled in size.

Preheat oven to 400°.

Uncover loaf; drizzle surface of loaf with remaining 1 tablespoon butter, gently spreading
with a pastry brush. Cut a (1/4-inch-deep) slit lengthwise down center of loaf using a
sharp knife.

Bake at 400° for 30 minutes or until the bread is browned on bottom and sounds hollow
when tapped. Cool on wire rack.

7. Marble chocolate banana Bread

 2 cups all-purpose flour

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sugar

• ¼ cup butter, softened

• 1 ½ cups mashed ripe banana (about 3 bananas)

• ½ cup egg substitute

• ⅓ cup plain low-fat yogurt

• ½ cup semisweet chocolate chips

• Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and
salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed
until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add
flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe
bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1
cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain
batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool
10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
 8. Irish brown bread

 1 cup all-purpose flour

 2 tablespoons sugar
 1 teaspoon baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 1 ½ tablespoons cold butter or margarine
 2 cups whole-wheat flour
 ¼ cup regular or quick-cooking rolled oats
 1 ½ cups plain nonfat yogurt
 Milk

In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry
blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and
oats. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a
time, just until dough holds together; it should not be sticky. Turn dough onto a lightly floured
board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a
7-inch circle. With a floured knife, cut a large X on top of loaf. Bake in a 375° oven until well
browned, about 40 minutes. Cool on a rack. Serve warm or cool.

9. Zucchini Bread

 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ¼ teaspoon baking soda

• ½ cup egg substitute

• ⅓ cup canola oil

• 1 teaspoon grated lemon rind

• 2 teaspoons vanilla extract

• 1 large egg, lightly beaten

• 1 ½ cups sugar

• 3 cups shredded zucchini (12 ounces)

 • ¼ cup coarsely chopped walnuts, toasted

• Cooking spray

Preheat oven to 350°.

 Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4
ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4
ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add
zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in
walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at
350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10
minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

10. Gluten free Bread

 3/4 cup brown rice flour

 1/2 cup buckwheat flour
 1/4 cup potato starch
 1/4 cup arrowroot starch
 1 1/2 teaspoons xanthan gum
 2 teaspoons gluten-free baking powder
 1 teaspoon baking soda
 1/2 teaspoon sea salt
 1 1/4 cups vanilla soya milk
 1 teaspoon vinegar
 1/4 cup oil
 3 eggs
 1/2 cup caramelized bakers honey or other liquid honey
 1 1/2 cups fresh blueberries

In a large bowl, combine the rice flour, buckwheat flour, potato starch and arrowroot starch,
xanthan gum, baking powder, baking soda and sea salt using a wire whisk. In a separate bowl,
combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey and mix with a wire
whisk. Add the liquid mixture to the flour mixture and fold with a spatula just until mixed. Add
fresh blueberries and mix.

Pour mixture into a greased 9 x 5 loaf pan and bake in a preheated 350 degree Fahrenheit (176.6
degree Celsius) oven for about 70 to 80 minutes or until temperature registers 180 degrees
Fahrenheit (82.2 degrees Celsius) when a thermometer is inserted into middle of loaf. Cool for
10 minutes before removing from pan and then cool on wire rack.