Artisan Bread

6.5 cups Flour
3 C. Warm water
1.5 TBSP yeast
1.5 TBSP Salt

Mix water, yeast, and salt.
Add the flour and mix JUST until their are no flour clumps.
Put a loose lid over your sticky mixture and let sit for 2 hours.
With floured hands and floured surface fold dough into three balls.
Let rise on a portable surface (i.e. cutting board) that has been covered with plenty of cornmeal for 1 hour.
Heat oven to 450 degrees with a pizza stone on middle rack and a roasting pan (for steaming) on lower rack.
Cut grooves on top of dough for the artisan look.
When oven is at full heat, open oven door, cover oven glass with a dish towel (water drops can damage it) pull out the steamer pan, slide loaf onto pizza stone, pour 1 C. water into steamer pan and quickly remove towel & close door.
Let bake for 25-30 minutes or until bread is a golden brown.

Recipe by Katie Richardson

Gluten Free Banana Bread

4 very ripe bananas, roasted (recipe follows)
1 c. Sorghum flour
1/2 c. Tapioca flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 t. Cinnamon
1/4 c. unsalted butter, at room temperature, plus more for the pan
1/4 c. Coconut oil, softened but not melted (or use all butter)
2 large eggs
2/3 cup buttermilk
2 teaspoons vanilla extract

1. Position an oven rack in the center of the oven. Preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan.

2. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, cinnamon and salt and mix on low speed until blended. Add the butter and coconut oil and continue to mix on low speed until blended. Add the eggs, increase the speed to medium and blend until smooth. Reduce the speed to low, immediately add the buttermilk, and gradually bring the mixer up to high speed. Continue to mix until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl.

3. Stir in the bananas and vanilla just until combined. Scrape the batter into the prepared pan and cover loosely with aluminum foil.

4. Bake the banana bread for 1 hour, 15 minutes, or until a knife or wooden skewer inserted in the center of the loaf comes out clean. Let the banana bread cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan and then carefully turn the loaf onto the wire rack. Let cool for at least 15 minutes before slicing.

5. Serve with softened Kerrygold butter mixed with pure maple syrup. Yum!

To roast bananas

1. Preheat the oven to 350°. Arrange the bananas in a row on the prepared baking sheet. Using a paring knife, make 6 small slits in the top side of each banana peel. Roast until the peels are black and bulging, with juices oozing from the vents you created prior to roasting, about 15 minutes for regular-size bananas. Remove from the oven and let the bananas cool completely on the pan.
(I never wait for them to cool! I'm in too much of a hurry:)

2. Hold one of the roasted bananas over a bowl and begin peeling the roasted banana. The flesh of the banana should fall out seamlessly. Holding the peel of the banana over the bowl, run your fingers or a spoon along the interior of the skins, to extract the caramelized juices. (i just use a spoon since they are usually hot when i extract the juices) Mash the bananas in the bowl with a fork or a potato masher until no large clumps are visible.

Recipe by Tiffany Hagler

Pesto Cream Cheese Spread

4 tbsp. prepared pesto
6 oz. soft cream cheese
baguette

Mix prepared pesto and cream cheese until smooth. Slice baguette into 3/4 inch slices and toast lightly under the broiler. Serve & enjoy!

Zucchini Bread

1 1/4 Cups Sugar
1 egg
1 egg white
1 1/2 Cups Flour
1 1/2 Tbs Vanilla
1/2 Cup Oil
1 Cup Zucchini, grated
1/8 tsp Salt
1/2 Baking soda
1/8 Baking powder
1 1/2 tsp Cinnamon
1 Cup Chocolate Chips

Preheat oven to 350 degrees. Combine all ingredients. Pour into greased loaf pan. Bake from one hour.