Prep: 45 mins + rising | Bake: 25 mins | Makes: 24 servings

Ingredients:

2 tsp active dry yeast

1 tbsp plus 1/2 cup packed brown sugar, divided

1 cup warm 2% milk (110-115°)

1 cup mashed ripe bananas (about 2 large)

1 large egg

2 tbsp butter, melted

1 tsp salt

1 tsp ground cinnamon

5 1/4-5 3/4 cups all-purpose flour

2 tsp banana extract, optional

Glaze:

2/3 cup packed brown sugar

1/2 cup half-and-half cream

6 tbsp butter, cubed

Coating:

3/4 cup chopped pecans, toasted

6 tbsp butter, melted

1 1/4 cups sugar

2 1/2 tsp ground cinnamon

1 large banana, sliced

Instructions:

1. In a small bowl, dissolve yeast and 1 tbsp brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. In a small saucepan, combine glaze ingredients; bring juice to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 9×13″ baking pan; sprinkle with pecans.
4. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divided and shape into 48 balls.
5. Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled; about 30 minutes. Preheat oven to 375°F.
6. Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze; serve warm.

Note:

To toast nuts: Bake in a shallow pan in a 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Prep: 35 mins | Bake: 30 mins + cooling | Makes: 1 loaf (16 slices)

Ingredients:

3 large eggs

Assorted food coloring

Bread:

2/3 cup warm whole milk (70-80°F)

2 large eggs

2 tbsp butter, melted

2 tbsp sugar

1 1/2 tsp salt

3 cups bread flour

1 pkg. (1/4 oz.) quick-rise yeast

1 tbsp vegetable oil

Egg wash:

1 large egg

1 tbsp water

1 tbsp sesame seeds or poppy seeds

Instructions:

1. Place the eggs in a single layer in a small saucepan; add enough cold water to cover by 1″. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes.
2. Rinse eggs in cold water, and place in ice water until completely cooled. Drain; dye hard-cooked eggs with food coloring, following package directions. Let stand until completely dry.
3. In bread machine pan, place the first seven bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tbsp additional milk or flour if needed.
4. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15″ rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over the dough; sprinkle with seeds.
5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°F.
6. Bake 30-35 minutes or until golden. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Note:

To prepare dough by hand: In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120-130°F. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 1 hour. Shape and bake as directed.

Yield: 2 loaves (12 slices each) and 1 cup spread

Ingredients:

2 2/3 cup sugar

1 can (15 oz.) solid-pack pumpkin

1 cup vegetable oil

4 eggs

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp ground cloves

1 1/2 cups coarsely chopped walnuts

2/3 cup golden raisins

2/3 cup raisins

2/3 cup dried cranberries

Cranberry Cream Cheese Spread

1/2 cup dried cranberries

1 1/2 cup boiling water

1 pkg. (8 oz.) cream cheese, softened

1/3 cup chopped walnuts

Instructions:

1. In a large mixing bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
2. Transfer to two greased 9x5x3″ loaf pans. Bake at 350°F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

Prep Time: 20 mins | Bake: 50 mins + cooling | Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup mashed sweet potatoes

1/2 cup canola oil

1/3 cup water

Butter

1/2 cup butter, softened

1 can (8 oz.) crushed pineapple, well drained

Instructions:

1. In a large bowl, combine the first seven ingredients. in a small bowl, combine the eggs, potatoes, oil and water, Stir into dry ingredients just until moistened.
2. Transfer to a greased 9×5″ loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
3. In a small bowl, combine butter and pineapple. Serve with bread.

Prep Time: 45 min + rising | Bake: 25 mins + cooling | Yield: 2 loaves (12 slices each)

Ingredients:

1 pkg. (1/4 oz.) active dry yeast

1/4 cup warm water (110°-115°)

1 cup warm milk (110°-115°)

1/2 cup sugar

1/2 cup butter, softened

3 eggs

1/2 tsp salt

5 1/2-6 cups all-purpose flour

1 cup golden raisins

Garnish

1 egg, beaten

2 tbsp sliced almonds

Instructions:

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12″ rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350°F for 25-30 minutes or until golden brown. Cool on wire racks.

Prep: 25 mins | Bake: 55 mins + Cooling | Yield: 1 loaf (12 slices)

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup cold butter

1 egg

3/4 cup orange juice

2 tsp grated orange peel

2 cup chopped fresh or frozen cranberries

1/2 cup golden raisins

Streusel:

1/3 cup packed brown sugar

3 tbsp all-purpose flour

2 tbsp cold butter

Glaze:

1/2 cup confectioner’s sugar

2 tsp orange juice

Instructions:

1. In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8×4″ loaf pan.
2. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350°F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, combine confectioner’s sugar and orange juice until smooth. Drizzle over bread.

Prep Time: 10 min | Bake: 45 min. | Yield: 1 loaf (12 slices)

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

2 tbsp lemon juice (or orange juice)

1 tbsp grated lemon peel (or orange marmalade)

1 1/2 cups all-purpose flour1 tsp baking powder

1/8 tsp salt

1/2 cup 2% milk

Glaze:

1/2 cup confectioners’ sugar

2 tbsp lemon juice (or orange juice)

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 8×4″ loaf pan. Bake at 350°F for 45 minutes or until a toothpick inserted near the center comes out clean.
3. Combine glaze ingredients. remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.

Ingredients

3/4 cup (195g) milk, warmed

1/2 cup (118g) water, warmed

2 tbsp sugar

2 tbsp butter, melted

1 tbsp olive oil

1 1/2 tsp dry active yeast

4 cups (480g) Jovial all-purpose Einkorn flour, plus more for dusting

1 1/4 tsp sea salt

Instructions

1. In a large bowl combine the milk, water, sugar, butter, oil and yeast.
2. Add flour and sprinkle the salt on top.
3. Mix until the flour is absorbed by the liquid. The dough will be very wet and very sticky, but do not add flour. Cover the bowl with plastic wrap and let rise for 45 minutes.
4. Dust your work surface and the dough with a few tbsp flour. Shape the loaf and place in buttered 8 1/2″ x 4 1/2″ loaf pan. Cover the pan with buttered plastic wrap and let rise for 30 minutes.
5. Preheat the oven to 400°F. Remove the plastic wrap and place the loaf in the oven. Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
6. Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

Notes

If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.