Banana Bread with Cinnamon Crumble Topping*

For the bread:
1 1/2 cups all purpose flour
1 cup sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (about 3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water

For the topping:
2 Tbsp sugar
1 tsp ground cinnamon
2 1/2 Tbsp packed dark brown sugar

1. Preheat oven to 350 degrees. Butter and flour a 9 x 5 loaf pan, or you can line the pan with parchment paper, letting the excess hang over the sides. This makes it easy to lift the bread out of the pan without disturbing the topping.

2. In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the bananas, eggs, oil, honey, and water. Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into the prepared pan.

3. In a small bowl, mix togetherthe topping ingredients. Sprinkle evenly over batter. Bake break about an hour, or until a tester inserted into the middle comes out clean. Remove bread from pan and cool completely.

from Completely Delicious

Chocolate Zucchini Bread*

1 1/2 cup (about 1/2 pound) fresh grated zucchini
1 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips

1. Preheat oven to 350 degrees and grease a 9 x 4 loaf pan.
2. In a medium bowl sift together the four, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.
3. In a bown of an electric mixture fitted with a paddle attachment, mix the oil, sugars, eggs, and vanilla together until well combined. Add the dry ingredients in two additions, mixing between each until the batter is just combined. Fold in the chocolate chips.
4. Pour the batter into the greased loaf pan and bake for about 1 hour, or until a toothpick inserted into the middle comes out clean. Let the bread rest for about 10 minutes in the pan, then turn it out and cool completely on a cooling rack.

Classic White Bread

6-7 cups bread flour

3 T sugar

1 T salt

2 T shortening

4 ½ teaspoons regular or quick active dry yeast

2 ¼ c very warm tap water

2 T butter or margarine, melted, if desired

1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7. Slice on a cutting board with electric knife to serve.