Emerils Banana Bread Recipe 45
EMERIL'S BANANA BREAD RECIPE - (4/5)
Provided by DJCurtis83
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts if desired. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
BANANA BREAD (BY EMERIL LAGASSE)
Banana Bread (by Emeril Lagasse)
Provided by BigOven Cooks
Categories Bread
Time 1h
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs, and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablesspoons of butter and mix on medium-low speed until blended; about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch; about 65 minutes. Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 8222 calories, Fat 262.565007077196 g, Carbohydrate 1301.0331175 g, Cholesterol 2469.66770831706 mg, Fiber 25.5913006954268 g, Protein 177.067807916602 g, SaturatedFat 103.710062329446 g, ServingSize 1 1 Serving (2385g), Sodium 3179.11149995642 mg, Sugar 1275.44181680457 g, TransFat 26.8551880829037 g
BASIC ITALIAN BREAD BY EMERIL LAGASSE
Recipe from Foodnetwork.com. I'm going to try this in my bread machine dough only cycle and make rolls out of it.
Provided by Kerena
Categories Yeast Breads
Time 1h26m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
- Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
- Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
- Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
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