Breads, Loaves & Muffins

BREADS, LOAVES & MUFFINS

BA-NANA'S MUFFINS

FRENCH BAGUETTE

PUMPKIN LOAF

SWEET BREADS

BA-NANA'S MUFFINS
Submitted By: Taite K. (grade 4)
Sugar-free

INGREDIENTS:
1 c all purpose flour
1 c whole spelt flour
1/2 tsp baking soda
2 tsp baking powder
3 tbsp wheat germ (optional: can substitute with flour)
1/3 c softened butter (salted)
1/2 c maple syrup
1 tsp vanilla
2 eggs
1 c mashed banana

Prep time: 15 minutes     Cook time: 18 minutes      Serves: 12

DIRECTIONS:

• Preheat oven to 350°F
• Cream butter and maple syrup
• Add in lightly beaten eggs and mashed bananas
• Mix first 5 dry ingredients together
• Fold dry ingredient mixture into wet ingredients
• Grease muffin tray or use paper muffin baking cups
• Fill each muffin cup approximately 3/4 full
• Bake for 18 minutes or until a toothpick comes out clean

Baker's tip: Great breakfast, lunch or after-school snack with no sugar! You can add nuts, chocolate chips, or dried fruit if you like. Makes 12 regular sized muffins. By adapting cooking time, you can make mini-muffins, banana bread, mini-

FRENCH BAGUETTE
Submitted by: Emma R. (grade 5)

INGREDIENTS:

1/4 c cake and pastry flour

2 1/4 c all purpose flour

1 tbsp raw sugar

1 1/2 tsp yeast (instant quick rise)

1 c water (luke warm, 100°F)

1 egg

salt

DIRECTIONS:

• Preheat oven to 350°F.
• Mix all dry ingredients.
• Add water and form into coarse ball.
• Transfer coarse dough to floured work area. Knead smooth.
• Spray bowl with cooking spray and transfer doug ball into bowl. Let rise 25 minutes.
• After 25 minutes, salt dough and evenly knead salt through.
• Let rise 1 hour.
• Once doubled in size, transfer dough to floured work area.
• Roll dough into 18"x12" rectangle. Cut in half to produce two 9"x12" rectangles.
• Roll each piece into tight logs. Put cut marks on top of dough every 3".
• Let rise 45 minutes.
• Brush top of loaves with egg wash.
• Bake in 350°F oven for 20-25 minutes.

PUMPKIN LOAF
Submitted by: William & Lucy S.T. (grades 4&6)
Nut-free

INGREDIENTS:
3 c pumpkin puree
4 eggs
1 c butter
2 c sugar
3 tsp vanilla
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 c chopped mix peel (optional: can substitute dried fruit or nuts)
3.5 c all purpose flour
1 tbsp baking powder

Prep time: 20 minutes     Cook time: 2 hours     Serves: 12-14

DIRECTIONS:

• Beat butter and sugar with electric mixer until creamed
• Add eggs and beat 1 minute
• Add pumpkin, vanilla and spices and beat 1 minutes
• Add mixed peel (or substitute, if using)
• Add flour and baking powder, mix
• Pour into buttered bundt pan (or 2 loaf pans)
• Bake 1 hour in 325°F oven; 1 hour longer in 300°F oven
• Cool in pan, loosen and turn out

SWEET BREADS
Submitted by: Hijab D. (JK)
From: Eritrea, Africa

INGREDIENTS:
1 lb white flour
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp kalonji
2 tbsp oil
salt
2 eggs
water

Prep time: 1.5 hours    
Cook time: 30 minutes    

DIRECTIONS:

• Combine ingredients and cook at 350°F for 30 minutes.

Special note: We love this recipe because we eat it with tea, coffee and snack. It is a common bread in my country.