Thanks for the bread, Glenda

16 years ago

Glenda posted a recipe last August that I finally got around to making today. Another winner......just hope I don't overdo it today and pay the price later. lol The bread has a very crunchy crust but it's soft inside. Thanks for the recipe, Glenda.

(I've learned to copy/paste the entire post so I know who to thank when I finally make the recipe.)

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Posted by glenda_al (My Page) on

Mon, Aug 24, 09 at 9:10

It's also HEALTHY, but too much really cleans out your system (trust me, I know, and had to stop eating it)

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Irish Brown Bread

If you can't get to Ireland to savor their wonderful Brown Bread, this is the best recipe using American whole wheat flour:

1 Â¾ cups all purpose flour

1 Â¾ cups whole wheat flour

3 tablespoons toasted wheat bran

3 tablespoons toasted wheat germ

2 tablespoons old-fashioned oats

2 tablespoons packed dark brown sugar

1 teaspoon baking soda

Â½ teaspoon salt

2 tablespoons (Â¼ stick) chilled unsalted butter, cut into pieces

2 cups buttermilk

Preheat oven to 425 degrees F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.

************************************************************

Shirley

BTW, I put peanut butter on a slice...very good.

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gadgets
Original Author

16 years ago

I'm way ahead of you. I've made/eaten the banana bread too, but have to substitute plain yogurt as I can't eat sour cream.

Shirley

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Comments (18)

glenda_al
16 years ago
Ohhhhhh, I'm so envious! Enjoy every single bite and think of me! Ohhhhhhhhhhhhhh! Lucky you!
kayjones
16 years ago
Try her 'Banana Cream Cheese Bread' - I don't have the recipe at my fingertips, but perhaps Sweet Glenda will post it again - I threw away all my other BB recipes and now use hers exclusively - YUM!
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Hey, Gemini ... ... at 40 - where are ya? How'd the banana bread turn out? What recipe were you using? If you were my neighbour and had called me - more'n likely I'd have brought some over ... ... for, maybe a piece (or a piece and a half?) of banana bread. Maybe even without the sweetener, if I were in a good mood. ole joyful
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Glenda, Thank you for the recipe
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So pleased the bread was a hit. To me, it is the best cause it is so moist. I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it. Think I would leave off the topping and just eat it with vanilla ice cream on top. Peanut butter fudge pie 9" pie shell 1/2 cup butter 1/4 cup creamy peanut butter 1/2 cup cocoa powder 2 cups sugar 4 eggs 1-1/4 cups flour 1/2 tsp. baking powder 1 tsp. vanilla 1/4 cup peanut butter 1 cup semisweet chocolate chips 1/2 cup whipping cream 2 Tbsp. peanut butter 3 Tbsp. powdered sugar Preparation: Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell. Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack. ***I think I would leave off the below topping. In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12
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Thanks, Glenda, I used your trick
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Glenda, I haven't tried the salt tip, yet, but I thought of it - too late - when I was making hummingbird nectar the other day. I had a gallon of boiled water in a large pot. I set it over on the counter to add the four cups of sugar. The counter was damp and the pot would not slide. I thought to myself "I should have sprinkled some Glenda Dust on the counter first!" I will do so next time.
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Glenda..wanna' make your 'Bacon Bread'
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Here's the recipe I had: Pull Apart Bacon Bread Time 15-20 minutes Serves 8 Ingredients 12 slices of Bacon, diced 1 (1 lb) loaf frozen bread dough, thawed 2 Tbsp. olive or vegetable oil, divided 1 cup (4 oz) shredded mozzarella cheese 1 (1 oz) envelope Ranch salad dressing mix How to make it In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked. Drain on paper towels. Roll dough out to 1/2 inch thickness and brush with 1 tablespoon oil. Cut into 1 -inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil. Toss to coat. Arrange pieces in a 9 x5 inch square on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled in size. Bake at 350 degrees for 15 minutes. Cover with foil and bake 5 to 10 minutes longer or until golden brown. *** Sharon, my sincerest condolences on your loss.
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glenda_al
16 years ago
:o) It's sour cream banana bread

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

It goes fast, so no need to store in refrigerator.
glenda_al
16 years ago
Shirley, I realized midway thru my Scotland/Ireland trip that I had to cut back entirely on the bread.

My suggestion EAT IN MODERATION!
kayjones
16 years ago
Of course it is Glenda - checked my recipe and that's exactly what it says - sorry for the mis-quote.
erica
16 years ago
You all are making me miss our oven sooooo much! I absolutely love Glenda's Sour Cream Banana Bread - it's so yummy:-) And that Irish Brown Bread sounds delicious, too!
hallngarden
16 years ago
Glenda, my goodness, it never ends. Have already made the brown bread and of course it was heavenly. Will pick up the items for the banana bread tomorrow. Already know that it will be wonderful. You are an amazing cook. Did you help with the cooking when you were growing up. Thanks as always for all the wonderful recipes.
HU-247026594
5 years ago
last modified: 5 years ago
What does this mean in the list of ingredients "Â" ? I am collecting some recipes .. I got four new pans.....FOR BREAD xo
bragu_DSM 5
5 years ago
it's a character that got changed ... consider it a "-" dash or an empty space [ ]
clearwaters
5 years ago
I know what wheat germ is and where to find it in the market. What is wheat bran and where is it kept?
marilyn_c
5 years ago
You might find it on the cereal aisle or in the health foods section.
sephia_wa
5 years ago
last modified: 5 years ago
Found usually in the spice and baking aisle.
hallngarden
5 years ago
Ok folks, I caved in and made the banana bread for dinner last night. It’s so good, noticed I have used Glenda’s recipe for 11 years. Ordered all the ingredients for the brown bread. Haven’t made it in last few months. Trust me, I can live on bread. My 100 pounds has to walk a little extra when there is bread in the house. When I bake bread I use my loaf pain that has four compartments for the loaves. With only two of us, makes it easy to freeze the small ones so I won’t eat all in the same day. Great recipes!!
glenda smith
5 years ago
https://www.tasteofhome.com/article/irish-brown-bread/
clearwaters
5 years ago
Thank you, Glenda.
hallngarden
5 years ago
Glenda, the grands made the brown bread, oh so good. They think Miss Glenda is waaay better than Betty Crocker. You have the best recipes. Thank you for always sharing. It had been a bit since I made the brown bread. Your chocolate cake is a weekly thing in our home. Also our church is starting our Wednesday night meetings. Instead of buffet, they voted to meet outside with coffee and “Miss Glenda’s Chocolate Cake”. You would think these folks know you personally. You are loved by folks that have never seen you.
glenda smith
5 years ago

Thanks for the bread, Glenda

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Thanks for the bread, Glenda

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