Whole Wheat Banana Bread

With a few simple substitutions, this high-fibre alternative offers all the flavour and moistness of the original.

Makes: 1 loaf
Total Time: 1 Hour 15 Minutes
Difficulty: Intermediate

Ingredients

  • 200 g (1⅔ cup) whole wheat flour
  • 2 teaspoons baking powder
  • 135 g (⅔ cup) caster sugar
  • 1 teaspoon salt
  • 1 large egg
  • 55 g (¼ cup) butter spread
  • 80 ml (⅓ cup) skimmed milk
  • 1 teaspoon lemon peel
  • 2 bananas, peeled, halved
  • 65 g (¼ cup) applesauce
  • 80 g (⅔ cup) chopped walnuts

Directions

  1. Preheat oven to 350˚F (180˚C). Spray an 8 1/2-inch x 4 1/2-inch (21.25 cm x 11.25 cm) loaf pan with cooking spray.
  2. Combine flour, baking powder, and salt in a medium-size bowl. Set aside.
  3. Place egg, sugar, butter spread, milk, lemon peel, bananas, and applesauce into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 5.
  6. Blend for 10-15 seconds or until mixed.
  7. Pour batter into dry ingredients and mix gently by hand to combine.
  8. Stir nuts into batter, reserving some to sprinkle on top.
  9. Bake for 60 minutes or until a knife inserted into the centre comes out clean.

 

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Cherry and Golden Raisin Bread

Golden raisins combine with sweet cherries to form this irresistible homemade bread. Drizzle with Lemon Glaze for a lovely addition to a brunch spread.

Submitted By: Vitamix

Dietary Interests: Low Cholesterol, Vegetarian

Makes:  1 loaf (16 slices)

Total Time: 1 Hour

Difficulty: Advanced

Lemon Drizzle

Ingredients:

  • 60 g (½ cup) icing sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice

Directions:

  1. Combine 60 g (½ cup) icing sugar and 1 teaspoon lemon zest in a small bowl.
  2. Stir in 2 teaspoons lemon juice, adding more if needed to reach drizzling consistency.

Bread

Ingredients:

  • 310 g (2 cups) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 240 ml (1 cup) milk
  • 200 g (1 cup) caster sugar
  • 80 ml (⅓ cup) rapeseed oil
  • 1 teaspoon vanilla essence
  • 70 g (½ cup) dried cherries
  • 85 g (½ cup) golden raisins

Directions:

  1. Preheat oven to 350°F (180°C). Spray a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray; set aside.
  2. In a large size mixing bowl, combine flour, baking powder, salt, baking soda and zest by hand.
  3. Place egg, milk, sugar, oil, and vanilla into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10. Cream mixture for 20 seconds or until smooth.
  6. Pour into dry mixture and whisk together just until moistened. With a spatula, fold in cherries and raisins.
  7. Spoon into prepared loaf pan. Bake 45 minutes to 1 hour or until a knife inserted into center comes out clean.
  8. Cool on a wire rack for 10 minutes. Remove from pan. Drizzle with Lemon Glaze. Cool on wire rack.
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Sweet Potato Biscuits

These fluffy biscuits make a wonderful side to any holiday feast and are especially great when paired with honey butter. Be careful not to overwork the dough, though, else they’ll become dense. When patting, be as gentle as possible!

Makes: 14 biscuits

Total Time: 35 Minutes

Difficulty: Intermediate

Ingredients

  • 310 g (2¼ cup) plain flour
  • 1 teaspoon salt
  • 2½ teaspoon baking powder
  • 2 Tablespoons light brown sugar
  • 113 g (½ cup) Butter
  • 225 g (1 cup) sweet potato
  • 175 ml (¾ cup) buttermilk

Directions

  1. Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.
  2. Place flour, salt, baking powder, and brown sugar into your Vitamix container in the order listed and secure the lid. Select Variable 6 and Pulse 5 to 6 times to combine. Stop the machine.
  3. Remove the lid and add the chilled butter and cooked sweet potato. Secure the lid and select Variable 8.
  4. Pulse 10 to 12 times, or until flour looks like wet sand.
  5. Remove the lid plug and continue Pulsing while drizzling in buttermilk through the lid plug opening. Continue to Pulse about 15 to 18 times, or until a dough ball forms and lifts itself off the blades.
  6. Remove the dough from the container to a lightly floured work surface and gently pat the dough down until it is 2.5 cm (1-inch) thick. Using a medium-sized biscuit cutter, gently cut out the biscuits.
  7. Place on prepared baking sheet and bake for 12 minutes, or until golden brown
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Rosca de Reyes

This traditional Mexican bread is prepared to celebrate Día de Reyes and served with hot cocoa on January 6th. Share a homemade version with your family!

Makes: 12 slices of bread

Difficulty Level: Intermediate

Time: 1 Hour 30 Minutes

Ingredients

  • 1 active dry yeast60 ml (¼ cup) warm water
  • 45 g (¼ cup)
  • 45 g (¼ cup) candied lemon peel
  • 45 g (¼ cup) dried figs, diced
  • 35 g (¼ cup) dried cherries
  • 2 Tablespoons light rum
  • 60 ml (¼ cup) milk
  • 150 g (½ cup) melted butter
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt
  • 540 g (3½ cup) plain flour, plus more for dusting
  • 4 large eggs
  • 50 g (¼ cup) caster sugar

Directions

  1. First, soak the fruits in the rum for 20-30 minutes. Next, in a small bowl combine the warm water and yeast. Let this bloom for 5-10 minutes, or until it becomes frothy.
  2. Whisk together all of the dry ingredients in a large bowl, set aside.In the Vitamix container, combine the yeast mixture with 3 of the eggs, and the melted butter. Secure the lid.
  3. Select variable 1 and start the machine. Blend for 30 seconds to combine these ingredients. Stop the machine and remove the lid plug.
  4. Add ½ cup (60 g) of the flour mixture in through the lid plug and select variable 6. Begin pulsing, and continue to add the flour to the lid plug opening, ¼ cup (30 g) at a time, while pulsing continuously.
  5. Once ½ of the flour mixture has been added, stop pulsing and remove the lid. Scrape the dough from the sides of the container, and under the blades. Add the soaked fruit and rum, then secure the lid again.
  6. Select variable 6, and pulse 3-4 times until the fruit is combined. Continue to add the remaining flour, ¼ cup (30 g) at a time while pulsing, until all of the flour is incorporated, and a dough ball is formed.
  7. Remove the dough from the container to a floured work surface, and knead for 3-4 minutes, until the dough is elastic and shiny. Place in a lightly oiled bowl, and cover with a damp kitchen towel. Keep the dough in the warmest part of your kitchen to rise, at least an hour, or until the dough has doubled in size.
  8. Preheat your oven to 350°F (175°C).
  9. Remove the dough from the bowl once the dough has risen, and roll into a long rope (about 3 feet/ 915mm in length.) Bring the ends together to make a circle, and place on a lined baking sheet.
  10. Whisk together the remaining egg with 1 teaspoon of water, and brush onto the dough.
  11. Place in the oven and bake for 35-40 minutes, or until cooked through. Allow to rest 10-15 minutes before eating.
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Perfect Thin Crust Pizza Dough

Make the perfect pizza by starting out with this homemade dough mixed right in your Vitamix.

Ingredients

  • 375 g (3 cups) plain flour
  • 1¾ teaspoon fast-action dried yeast
  • 1¼ teaspoon salt
  • 240 ml (1 cup) hot water
  • 3¾ teaspoon olive oil

Directions

  1. Preheat oven to 220°C (425°F).
  2. Place flour, yeast and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10. Blend for 5 seconds. Turn machine off and remove lid plug.
  5. Select Variable 6.
  6. Use the On/Off switch to quickly pulse about 30 short times in 25 seconds while slowly adding oil and water through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides.
  7. Secure the lid and continue pulsing another 30 times until a ball forms.
  8. After ball has formed, Pulse continuously for 10 to 15 seconds
  9. With floured hands, remove dough and form into a round ball. Place in a greased bowl, tuning over to grease all around. Let rise 10 minutes for a thin crust. Divide dough in two and stretch each ball into a 30 cm (12-inch) pizza crust and top as desired. Bake for 12 to 15 minutes.
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