Fast Bread Sticks

Note: These are very easy and quick to make, and seriously addicting. The dough is fairly light and sticky, so I prefer to use the dough hook on the Kitchenaid instead of kneading by hand.

Source: Kathlene's Family Recipe Blog

3 1/2 cups Flour
1/2 tsp. Salt
2 tbsp. Sugar
1 scant tbsp (one package) quick rise yeast
1 1/2 Cups warm water

Garlic salt
Parmesan cheese

Whisk together all dry ingredients then add warm water. If dough is still sticky, add 1/4 - 1/2 cup more flour. Knead thoroughly, for about 10 minutes. Let the dough rest for a few minutes before rolling.

Melt 1 cube butter; pour 1/2 onto a jelly roll pan. On a floured surface, roll out the dough to the approximate size of the pan. Transfer the dough to the pan by draping/rolling it onto the pin. Roll the dough to the edges of the pan (this can be tricky). Cut the dough to size using a pizza cutter. Use the rest of the melted butter to top the dough. Sprinkle with Parmesan cheese and garlic salt to taste.

Place the pan in an unheated oven and bake @ 375 for 15-20 minutes. While the oven pre-heats, the dough will rise. Or, alternately, let the dough rise to the top of the pan while preparing the rest of the meal and bake the bread sticks in a preheated oven for approximately 15 minutes.

Yield: approximately 18

Chocolate Banana Bread

From: JoyofBaking.com

Chocolate Banana Bread:
1/2 cup (55 grams) walnuts or pecans, toasted and coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
1/2 cup (85 grams) white chocolate chips

Garnish:
Turbinado or Demerara sugar (or brown sugar)

Preheat oven to 350 degrees and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf.