Crumpets

 Ingredients

• 150g (1 cup) white flour
• 200ml (3/4 cup + 1 tbsp) warm water
• 1/4 tsp salt
• 1/2 tsp white sugar
• 1 tsp baking powder

Yeast Mixture

• 1 tsp yeast
• 1 tbsp warm water

Cooking:

• 2 tbsp unsalted butter, melted (or vegetable oil)

Crumpet Batter:

• Place flour, water and salt in a bowl and whisk for 2 minutes.
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds.
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

Cooking Crumpets:

• Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• Brush non stick skillet lightly with melted butter then place rings in the skillet.
• Turn stove on medium high (medium for strong stoves) and bring to heat.
• Pour 1/4 cup batter into the rings.
• Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• Remove rings (you might need to run knife around to loosen).
• Then flip and cook the other side for 20 to 30 seconds for a blush of color.
• Transfer to write rack (golden side down) and fully cool.

From here - go to post for more tips and a video.

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Honey Oat Bread

3 cups old-fashioned oats (2 3/4 cups oat flour)

1/2 tsp salt

3/4 tsp baking soda

1/2 tsp baking powder

3/4 cup milk

1/2 cup honey

2 eggs

Blend 3 cups of old-fashioned oats into fine powder (flour). Then add remaining dry ingredients, then mix in wet ingredients. Let sit for 5 minutes.

Pour into greased loaf pan. Bake at 350 degrees for 40-45 minutes.

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Sandwich Bread

 2 cups (11 oz) bread flour

6 Tbs. (2 oz) whole-wheat flour

2 1/4 tsp. yeast

1 1/4 cups warm water (120 degrees)

2 Tbs. unsalted butter, melted

1 Tbs. honey

In a mixer with a paddle attachment combine dry ingredients, then add wet ingredients. Mix on low until combined, then on medium for 2 minutes. Scrape down bowl, and mix for 2 minutes more. 

Remove bowl and paddle from mixer (leave paddle in dough), scrape down, cover with plastic, and rise in warm place until doubled (about 20 minutes).

Dissolve 3/4 tsp. salt in 2 Tbs. warm water.

Return bowl and paddle to mixture, add salt-water mixture to dough, and mix on low until combined, about 40 seconds. Increase speed to medium and mix 1 minute. Place dough in a greased loaf pan. Cover and let rise 15-20 minutes; uncover and let rise 5-10 minutes more, until center of dough is level with the edge of the pan.

Beat 1 egg with 1 tsp. water and a pinch of salt. Gently brush top of loaf with egg mixture. Bake at 375 degrees for 40-45 minutes. Loaf should reach a temperature of 208-210 degrees.

Release bread from pan, brush with melted butter if desired, and let cool on rack.

From America's Test Kitchen cookbook.

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Rosemary Focaccia

Biga 
1/2 cup (2.5 oz) all-purpose flour
1/3 cup (2.66 oz) warm water (110 degrees)
1/4 tsp. yeast

Dough
2 1/2 cups (12.5 oz) all-purpose flour
1 1/4 cups (10 oz) warm water (110 degrees)
1 tsp yeast

Finish
kosher salt
4 Tbs. olive oil
2 Tbs. chopped fresh rosemary leaves

Combine ingredients for the biga; cover tightly and let stand at room temperature for 8-24 hours.
After biga has rested, combine the biga with the dough ingredients. Cover and let rise for 15 minutes.

Add 2 tsp. salt to the dough, fully incorporate, cover, and let rise at room temperature for 30 minutes.

Fold dough over itself by lifting and folding the edge with a rubber spatula (sprayed with vegetable oil), folding it towards the middle. Turn bowl and fold again; repeat for a total of eight folds. Cover and let rise for 30 minutes.

Repeat above (fold eight times and rise 30 minutes).

Repeat a third time (fold eight times and rise 30 minutes).

Preheat oven to 500 degrees with baking stone (or upside down baking sheet) for at least 30 minutes.

Divide dough in half and shape into two 5-inch rounds (you'll need to use flour!)

Coat two round cake pans with 2 Tbs. olive oil each. Sprinkle each pan with 1/2 tsp. salt.

Place dough in pan, top side down, slide around to coat with the oil, then turn over. Repeat with other dough. Cover and let rest for 5 minutes.

Use fingers to poke/press dough out towards the edges of the pan. Then use a fork to poke the entire surface of the dough, popping any big bubbles. Let rest for 5-10 minutes.

Place pans on preheated baking stone or sheet and lower oven to 450 degrees. Bake 25-28 minutes. 
From America's Test Kitchen cookbook.

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Babka

Dough (Makes two loaves -  cut ingredients in half for one loaf)

1 - 1 1/4 cups (227-283 grams) water, 110 degrees

2 eggs

6 1/4 cups (751 grams) all-purpose flour

1/3 cup (37 grams) nonfat dry milk

2 Tbs. yeast

1/2 tsp. cinnamon

1/2 cup (99 grams) sugar

2 1/2 tsp. (15 grams) salt

10 Tbs. (142 grams) unsalted butter at room temperature

1 Tbs. (14 grams) vanilla

Combine all ingredients, starting with 1 cup of water and mix until everything comes together/is moistened (add more water if needed). Cover the bowl and rest for 20 minutes.

Knead/mix dough until soft and smooth. Cover and let rise 1 1/2-2 hours.

Deflate dough, divide in half, and set aside.

Make chocolate and/or cinnamon fillings by combining ingredients below (stir in melted butter last).

Chocolate Filling (enough for two loaves - cut ingredients in half for one loaf)

1/2 cup (99 grams) sugar

1/2 tsp. cinnamon

1/3 cup (28 grams) unsweetened cocoa powder

4 Tbs. (57 grams) unsalted butter, melted

1 cup (170 grams) mini chocolate chips

Cinnamon Filling (enough for one loaf)

1/2 cup (106 grams) brown sugar, packed

4 tsp. (11 grams) cinnamon

1 Tbs. flour

4 Tbs. unsalted butter, melted

2 tsp. water

Shape each dough half into thick rectangle. Spread with filling(s). 

Roll each rectangle into a log, starting with short end. Cut log(s) in half lengthwise. Exposed-filling side up, twist to pieces into a braid and tuck ends underneath. Place each log into a 9x5 loaf pan. 

Brush each loaf with an egg glaze (1 egg, beaten with pinch of salt)

Combine topping ingredients below until crumbly, and sprinkle over loaf.

Chocolate Topping (enough for two loaves, cut ingredients in half for one loaf)

4 Tbs. (57 grams) butter, melted

1/2 tsp. cinnamon

2/3 cup (74 grams) powdered sugar

1/2 cup (57 grams) flour

Cinnamon Topping (enough for one loaf)

2 Tbs. (28 grams) flour

1 Tbs. brown sugar, firmly packed

1/2 tsp. cinnamon

pinch of salt

1 Tbs. unsalted butter, cold

Preheat oven to 300 degrees. Bake for 35 minutes, then tent pans with tinfoil and bake an additional 15-25 minutes, until golden brown. Loaves should have an internal temperature of 190 degrees. 

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Challah

1/2 cup (113 grams) water

6 Tbs. (74 grams) vegetable oil

1/4 cup (85 grams) honey

2 eggs

4 cups (482 grams) all-purpose flour

1 1/2 tsp. (9 grams) salt

1 Tbs. yeast

Combine all ingredients in large bowl and knead (by hand or mixer) until soft and smooth.

Cover bowl and let rise for 2 hours.

Divide dough into 6 equal pieces. Roll each into a 20" rope.

Braid rope.

Place loaf on parchment paper-lined pan (or lightly grease pan), cover with lightly greased plastic wrap, and rise for about 1 1/2 - 2 hours (until puffy) at (a cool) room temp.

Preheat oven to 375 degrees, place baking sheet on top of a second baking sheet, and brush loaf with a glaze of 1 egg beaten with 1 Tbs. cold water.

Bake loaf in lower-third of the oven for 20 minutes. If it's a deep golden brown (if not, then bake 10 minutes more), tent loaf with tin foil and bake an additional 10-15 minutes. (Bread interior needs to be at least 190 degrees.)

Cool bread on rack.

 From here.

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No-Knead Bread

 4 1/4 cups (453.5 grams) bread flour or all-purpose flour

1 1/2 cups (340 grams) warm water (110 degrees)

1/2 Tbs. (9 grams) salt

3/4 Tbs. (7 grams) yeast

Mix ingredients together in a large bowl. Cover and let rise at room temperature for 2 hours. Then refrigerate for at least 2 hours (or up to 7 days). 

When ready to make bread the bread, remove dough from the fridge, flour your hands, and form into a loose round and set on floured parchment paper to rest at room temperature for 1-2 hours.

In the meantime, preheat dutch oven (with the lid) in a 450 degree oven for about 30 minutes.

Remove dutch oven from the preheated oven, coat bottom with olive oil, and place dough into dutch oven. Slice the top of the loaf with a sharp knife. Place lid on pot, and bake for 20 minutes.

After 20 minutes, remove lid, and bake an additional 5-10 minutes, or until bread is golden brown.

From here.

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Best Cinnamon Rolls

Dough
1 cup milk (warm, 105-110 degrees F)
1/2 cup + 1 TBS sugar
1 TBS yeast
2 eggs (room temp)
6 TBS butter, melted
1 tsp vanilla
4 - 4 1/2 cups all-purpose flour
1 tsp salt
1 tsp cinnamon

Filling
1 cup brown sugar (packed)
2 1/2 TBS cinnamon
6 TBS butter, softened

Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

1. Combine warm milk, 1 TBS of sugar, and yeast; sit until foamy.
2. Combine milk mixture with the sugar, butter, eggs, and vanilla; stir until combined.
3. Add flour, salt, and cinnamon; combine until large ball is formed.
4. Knead until smooth and elastic.
5. Place in greased bowl in a warm place to rise an hour, or until doubled.
6. While dough is rising, combine filling ingredients using a pastry cutter until it resembles a coarse meal.
7. After dough has risen, punch down, and roll the dough into 12x24 rectangle. Spread the filling to cover the dough, leaving about 1/2" around the edges.
8. Roll up dough and cut into 12 pieces.
9. Place buns in 9x13 baking dish or on cookie sheets.
10. Cover and let rise until nearly doubled, about 30 minutes.
11. Bake at 350 degrees F for 18-20 minutes.
12. While buns are baking, make frosting. Beat together ingredients; spread on warm cinnamon buns.

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Cinnamon Roll Twisted Buns

DOUGH:

•  4 1/2 cups (22.5 ounces) all-purpose flour
•  2 tablespoons instant yeast
•  1/3 cup (2.5 ounces) granulated sugar
•  1 1/2 teaspoons salt
•  4 large eggs (7 ounces)
•  1 1/4 cup hot water
•  8 tablespoons (4 ounces) butter, melted

FILLING:

•  4 tablespoons (2 ounces) butter, melted
•  1/2 cup (3,75 ounces) granulated sugar
•  1 1/2 teaspoons ground cinnamon

GLAZE:

•  1 cup (4 ounces) powdered sugar
•  1 tablespoon melted butter
•  2 tablespoons milk, plus more if needed
•  Splash of vanilla extract

INSTRUCTIONS

1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed.
3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
4. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
5. Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
6. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle/knot. Place on baking sheet.
7. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
8. Bake at 375 degrees F for 12-14 minutes until just barely golden on top
9. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Let the rolls cool for 5 or so minutes before drizzling with glaze.

From here

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Sourdough Start

1 cup flour
1 cup water
1 Tbs yeast

let sit for 1-2 weeks on counter

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Lion House Crescent Rolls

2 cups warm water
2 Tbs. yeast (+1 Tbs. sugar)
1/3 c. shortening or butter, melted
1 egg
2/3 c. powdered milk
1/2 c. sugar
2 tsp. salt
5-6 c. flour

Mix yeast and water; allow to sit for 15 min.  Add to other ingredients except flour.  Add flour a cup at a time and knead until well combined.  Put in a greased bowl and let rise until double, about 1 hour.  Punch down dough, divide in half and roll dough into circles on floured surface.Cut and roll dough into crescent shapes.  Place on baking sheet and let rest for 20 min.  Bake in a 375 degree oven for 9-11 min.  Brush with butter when done.

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Giant Cinnamon Roll

CAKE

• 2 and 3/4 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package yeast (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup water
• 1/4 cup milk
• 3 Tablespoons unsalted butter
• 1 large egg, at room temperature

FILLING

• 3 Tablespoons unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup granulated sugar

Glaze

• 1 cup confectioners' sugar, sifted
• 1 Tablespoon milk or cream
• 1 teaspoon vanilla extract

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
4. Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
5. Using a very sharp knife or a pizza cutter (I used a pizza cutter - it's easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.
7. After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
8. Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted confectioners' sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.

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Glazed Doughnut Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze 3 tablespoons butter; melted 1 cup confectioners' sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Dip in glaze a second time.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

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Pretzel Bites

Texas size Rhodes Frozen roll dough

coarse salt 

parmesan

garlic

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  

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Pumpkin Cinnamon Rolls

Roll Dough:
1/4 cup warm water
1 package (2 1/4 teaspoons) yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup canned pumpkin
1 Tbs melted butter
3 1/4 cups flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (I didn't have, so I didn't use)

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice (I didn't have, so I just used milk instead)
2-3 cups powdered sugar

Combine yeast and warm water; let activate. Add 2 cups flour and remaining dough ingredients. Beat for 2 minutes. Gradually add remaining flour until it's stiff enough to knead. Knead dough until smooth and elastic (either by hand or using the dough hook on Kitchen Aid). Keep dough in bowl and let rise for 1 hour, or until double.

Punch down dough and roll out into long rectange on a floured surface. Combine filling ingredients and spread over dough. Roll dough into a log the long way. Slice the log into 12 slices. Place into either greased 9x13 pan or two greased round cake pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 20-30 minutes.

For frosting, beat all ingredients except powdered sugar until smooth and combined. Beat in powdered sugar 1/2 cup at a time, until desired consistency.

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Veda's Rolls

Melt 1/2 cup butter with 1 cup milk. Mix 1 pkg (2 1/4 tsp) and 1 Tablespoon sugar with 1/4 cup water in another bowl. After the yeast has activated, add the cooled milk mixture, 3 eggs, 1/2 cup sugar and 1 tsp salt. Add 4 cups flour.

Let sit on the counter overnight (or for several hours). Roll the dough out into a circle (you may need to add more flour). Cut into 16" wedges and roll into crescent rolls. Let rise several hours.

Bake at 350 degrees for 15 minutes.

For cinnamon rolls:
Roll dough into a rectangle. Cover with butter, sugar and cinnamon. Roll up into log; cut into circles. Continue as follows above.

From Veda Leavitt

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Bran Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Anne Sherry's Sugar Topped Muffins

1 C flour (1/2 white and 1/2 whole wheat) I always just use white flour1 C rolled oats
3/4 C brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 egg
3/4 C milk
1/2 C chopped nuts I never add nuts1/3 C oil

Mix dry ingredients. Mix wet ingredients. Mix both together. Sprinkle each muffin with cinnamon and sugar before baking.

Bake at 375 degrees for 12-18 minutes.

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Crepes

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

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Banana Bread

Two Loaves

1 cup shortening
2 cups sugar

5 large ripe bananas
4 eggs
4 cups flour
2 tsp baking soda
1 tsp salt

One Loaf

1/2 cup shortening

1 cup sugar

2 large ripe bananas

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

Cream together shortening and sugar. At bananas and eggs, cream together. Add dry ingredients. Pour into well-greased loaf tin(s).

Bake at 250 degrees for 90-120 minutes.

From Olive Fagg

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