Category Archives: Bread

Cinnamon Bread


This was my first time making any type of bread other than my fail attempted at making naan many years ago. Part of one reason I love baking (other than eating my desserts) is the idea of challenging myself to learn and try new things. Working with yeast and making bread was something new to me and instead of taking a huge leap and trying to make something such as sourdough bread, I decided to start with something a little bit more simple. Although this was a tasty bread, it was more bread than cake and knowing me and my sweet tooth I was a bit disappointed. However, making this cinnamon bread was a fun experience and I hope to use yeast more often in the future. I brought this along our road trip down south as another travel provision. Between LA my friend Emily and I began munching on this, me feeding her as she drove us to Roya’s apartment. Recipe from Joy of Cooking.

Note: Being not the biggest fan of raisins I omitted them.

Dough before letting it rise.

After letting the dough rise for an hour and a half.

Rolling out the dough.

Sprinkling with cinnamon.

Letting the dough rise once more.

Adding a dusting of cinnamon sugar and ready to bake.

Cinnamon bread!


1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons of warm (105º to 115ºF) water
1 cup whole or low-fat milk, warmed to 105º to 115ºF (I used skim)
5 tablespoons of melted unsalted butter
3 tablespoons of sugar
1 large egg
1 teaspoon of salt
3 1/2 – 4 cups all-purpose flour or bread flour

1/2 cup raisins (I omitted)
2 tablespoons granulated sugar
2 teaspoons cinnamon

1 egg
Pinch of salt

1. Mix yeast and water together in a large bowl or bowl of heavy-duty mixer and let stand for five minutes until yeast dissolves.
2. Add the remaining ingredients except for the flour and mix for 1 minute on low speed. Gradually add 3 1/2 cups of flour. If needed, slowly add remaining 1/2 cup flour, 2 tablespoons at a time, until the dough is moist, not sticky. Dough should clear the sides of the bowl but stick to the bottom. Knead for about 10 minutes on low to medium speed until the dough is smooth and elastic.
3. Transfer the dough to an oiled bowl and turn it over once to coat. Loosely cover with plastic wrap and let rise for 1 1/2 to 2 hours or until doubled in volume.
4. While the dough is rising place raisins in a small saucepan with enough cold water to cover by 1/2 inch and bring to a boil. Drain well and let cool. Stir together sugar and cinnamon.
5. Grease an 8 1/2”x4 1/2” loaf pan. Punch dough down. Roll the dough into an 8”x18” rectangle about 1/2” thick. Brush the surface of the dough with 1 1/2 teaspoons of melted butter. Sprinkle all but 2 teaspoons of the cinnamon mixture over the dough and spread the raisins evenly over the surface. Starting from one 8” side, roll up the dough and pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with oiled plastic wrap and let rise until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 375ºF. Whisk egg and salt together and gently brush over the top of the loaf. Sprinkle the top of the dough with the remaining cinnamon mixture. Bake until crust is deep golden brown and the bottom of the sounds hollow when tapped, 40 to 45 minutes (or until the internal temperature reaches 195ºF or above). Remove loaf from the pan onto a cooling rack. While the bread is still hot, brush the top with: 2 teaspoons of melted butter. Let cool completely before slicing.

Grade: B
This was a very delicious tasting bread however I expected the cinnamon bread to be more sweeter and more of a dessert rather than a loaf of bread. However I made stuffed banana french toast the next day and it worked out perfectly!


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Banana Bread


When you have ripe bananas at home, you make banana bread! Duh. Last Saturday we went up to Berkeley to visit one of our favorites, Olga. After hearing about how terrible the desserts were at Cal I decided Olga needed a taste of home and made this bread and oatmeal chocolate chip cookies. Even though it was extremely hot, I had a great time! I have to admit one reason I love the city of Berkeley is because of the food especially the desserts! Yummy. We walked by two crepe stores and drove by an ice cream store with a line half way down the block. I don’t care where I live as long as there’s good food!

Recipe from the usual, All Recipes.

Banana bread batter.

Ready to bake.

All done and cooling.


2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Grade: B+
This was a pretty good banana bread but I’ve had better.

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Sorry for my less frequent post. I’ve been busy lately, doing many things but definitely not studying or homework. My grandpa called and asked if I could bake him something for our weekly Sunday dinners. Since chocolate is an all time pleaser, I decided to go with brownies. I found this recipe on of my favorite sites, All Recipes.

Combining butter and eggs.

Dry ingredients.


Spreading the batter into a spring form pan.

Ready to bake.

Done and cooling.

Brooke’s Best Bombshell Brownies

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Grade: A
Even though these didn’t have the fudgy consistency that you get from the box mix brownies, they were still very delicious! They were more cakey and soft but my mom’s family loved them especially my grandpa!

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Lemon Bread


On Wednesday we all went to Safa’s house for lunch. Connie and I were spies and tried to sneak up to his room. I’ve never seen Safa run that fast but I made it into his room while he caught up to Connie and pushed her away. I think running up to Safa’s room has to be my new favorite sport. So I made this for Mr. Lele. I found some lemons around the house that I weren’t sure if they were real lemons or a hybrid between oranges and lemons because they were so orange. My dear friend Constancia came over to keep me company and take pictures. Recipe taken from William Sonoma.

Creaming butter and sugar.

Adding milk and eggs.

Grating the lemon. Isn’t this picture wonderful? Connie took it even though it took her a while. 😀


Ready to bake.

Cooling off.

Lemon syrup.



1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
1/2 cup milk
1 Tbs. finely grated lemon zest

For the lemon syrup:
1/4 cup sugar
3 Tbs. fresh lemon juice

1. Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
2. In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
4. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
5. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
6. Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.
7. Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely. Makes 1 loaf.

Grade: A+
Wow, this was so delicious! The bread was so soft and moist and tasted just like a lemon bar turned into bread. it was the perfect amount of tart and sweetness. My friend Connie tried to steal some of the bread from Safa during tutorial and Safa even gave this to his teacher!

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Going Bananas for Banana Bread



Banana bread

Banana bread

Hello everyone, 



I have decided to start a food blog where I blog about the foods that I create. Noticing the title, normally I will be baking things that are sweet because I have the biggest sweet tooth ever but occasionally there will be non-sweet things. However today I decided to create banana bread from a recipe from

Normally I’d make my chocolate banana muffins that I have perfected but I thought I’d be healthy today. Here’s the recipe and the changes I made to it.

Banana Bread

1 1/4 cups whole-wheat flour (I didn’t have any whole-wheat flour so I just used 1 1/2 all purpose flour)
1/4 cup all-purpose flour 
3/4 cup Splenda No Calorie Sweetener (granulated) (i 
1 1/2 cups mashed ripe bananas (about 3 bananas) 
1/2 cup fat-free liquid egg substitute (like Egg Beaters) 
1/2 cup no-sugar-added applesauce 
2 tsp. baking powder 
1 tsp. vanilla extract 
1/2 tsp. cinnamon 
1/2 tsp. salt 
Optional Toppings: no-calorie spray butter, Cool Whip Free

Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9″ X 5″) sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS

Rating: B

It was ok, not as good as my normal banana chocolate chip muffins. I think this was because this was a “healthy” recipe and also I tried to use up all our overripped bananas so I may have put more than needed for in this recipe. But hey that’s what you get when you go healthy! 🙂

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