11-oz pkg refrigerated French bread dough
2 Tbsp (1/2 oz) grated Parmesan cheese
2 tsp Italian Seasoning Mix


Preheat oven to 350°F. Lightly spray inside of Scalloped Bread Tube and lids with nonstick cooking spray; place lid on bottom of bread tube. Combine Parmesan cheese and seasoning mix; sprinkle evenly over bread dough. Fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes. Remove bread from tube; cool completely. Cut bread into 1/4-inch-thick slices.


24 slices (1 loaf)
12 servings of 2 slices


Pampered Chef


Calories 70 (16% from fat), Total Fat 1 g, Saturated Fat .5 g, Cholesterol 0 g, Carbohydrate 11 g, Protein 2 g, Sodium 180 mg, Fiber 0 g

11-oz pkg refrigerated French bread dough


Preheat oven to 375°F. Lightly spray inside of Bread Tube and lids with nonstick cooking spray. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes.

Remove bread from tube to Stackable Cooling Rack; cool completely. Cut bread into 1/4-inch-thick slices with Bread Knife.


1 loaf


Pampered Chef


Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

2 cups unbleached flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp nutmeg
1 cup coarsely chopped walnuts or pecans, optional
3/4 cup mini chocolate chips, optional
3 large bananas, very ripe, soft, darkly speckled, well mashed (about 1-1/2 cups)
1/2 cup vanilla yogurt
2 large eggs, lightly beaten
6 Tbsp butter, melted and cooled
2 tsp pure vanilla extract


Preheat oven to 325˚. Grease a large, 9x5 loaf pan and set aside.

Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.

In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.

Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. Spoon the batter into the loaf pan and smooth the surface with a spatula.

Bake at 325˚ until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes. It does take a long time to cook! Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.


12 servings


Penzey's

3 cups bread flour (13 oz)
1 packet (1/4 oz) instant yeast
1-1/2 teaspoons salt
Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex, ceramic or in our house the Pampered Chef Stoneware Deep Covered Baker) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

1 big loaf


New York Times Cooking

3 cups of all-purpose flour
1/2 tsp instant or rapid rise yeast
1-3/4 tsp kosher salt
1-1/2 cups cool tap water


In a large mixing bowl add flour, yeast and salt. Stir the dry ingredients together. Pour in water. Mix the dough together. Do not over mix as this no-knead bread. Cover the bowl with plastic wrap. Let the dough sit for 12-18 hours.

Preheat oven to 450˚F. Once oven is preheated, put your pot and lid in oven to preheat for 30 minutes. Use a pot that holds at least 3 quarts (5-6 quarts is ideal).

Heavily flour a surface. Gently form the sticky mass of dough into a round ball. Flour your hands and gently smooth the dough. Place the dough onto a sheet of parchment paper. The parchment paper is optional, but it makes it easier to lift the dough in and out of the pot. Cover with plastic wrap and let sit while the pots are heating for 30 minutes.

After 30 minutes carefully place the dough into the preheated pot. Place the lid on the pot. Bake covered for 30 minutes.

After 30 minutes remove the lid. Bake an additional 15 minutes with the lid OFF. After 15 minutes, remove the pot from the oven and place the bread on a cooling rack.


1 loaf


Simply So Good

1-1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 Tbsp. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 oz. all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
Cooking spray


1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes (35-40 min for mini load pans) or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.


16 servings


Cooking Light

3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1-1/4 cups whole-wheat pastry flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups blueberries, fresh or frozen


Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.


10 servings


Eating Well


Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

3/4 cup vegetable oil
8-count pkg large refrigerated biscuits, such as Pillsbury Grands
1/2 cup sugar
1/4 tsp ground cinnamon


Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.


8 servings


Real Simple

3 large eggs, beaten until foamy
1 cup oil
2 cups sugar
2 cups zucchini, grated
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1/4 tsp baking powder


Preheat oven to 325˚F.

Mix together first five ingredients. Add remaining ingredients; mix well.

Divide batter into well-greased 9x5x2-inch pans (or mini loaf pans). Bake for 1 hour (45 minutes if mini loaves). Remove from pan and cool on wire rack.


24 servings. 2 large or 6 mini loaves


Family