“Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.”
Yield: one 1½ lb loaf
- instant yeast
- dry yeast
- warm water
- boiling water
- shortening
- sugar
- eggs
- whole wheat flour
- whole wheat flour
- sugar
- baking powder
- baking soda
- veg oil
- buttermilk
- lemon juice
- lemon zest
- diced ruit
- sugar
- flour
- butter
- warm reconstituted powdered milk
- veg oil
- honey or brown sugar
- yeast
- whole wheat flour
- white flour
I used 3 med-large bananas and it came out dense, but quite moist and delicious!
Try adding nuts or chocolate chips. Substitute some of the flour with whole wheat flour and cut the butter in half and add 1/4 cup apple sauce to make it healthier.
- brown sugar
- butter
- baking soda
- all-purpose flour
- mashed overripe bananas
The best sticky bun recipe I’ve ever tried. The dough can be made into yummy rolls as well.
- sugar
- teaspons salt
- instant active dry yeast
- all-purpose flour
- ground cinnamon
- long piece unflavored dental floss
says SimpleDollar – I usually pull out the loaf in the evening from the freezer, then slice pieces in the morning for breakfast. I like it plain – some put butter on it and warm it up. Then just pop it back in the freezer.
- baking soda
- salt
- butter
- brown sugar
TNT by Peg
- vanilla
- packed brown sugar
- low-fat yogurt
- vegetable oil
- egg
- salt
- baking powder
- baking soda
- nutmeg
- tsp.ground ginger
- cinnamon
- whole wheat flour
- all-purpose flour
- raisins
- finely shredded carrot
- TOPPING:
- rolled oats
- oat bran
- instant yeast
- Cornmeal or wheat bran as needed.