Lightly caramelized onions keep this bread moist and tender, with a deep, naturally sweet flavor that’s perfect with roasted meats or chicken, grilled vegetables, and sharp or smoked cheeses.
Let us have a look at how to make onion pan bread:
Ingredient:
- 3 tablespoons butter or extra virgin olive oil
- 2 large onions, sliced about 1/4 inch thick
- 2 tablespoons brown sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 cup milk
- 1/4 cup neutral oil, like grape seed or corn
Steps:
- Heat the oven to 350°F. Put 2 tablespoons of butter or olive oil in a medium to large skillet over medium heat. When the butter is dissolved or the oil is hot, add the onions and cook, stir them occasionally, until softened, for about 10 minutes.
- Use the remaining butter or olive oil to grease a 9-inch round baking dish, pie plate, or ovenproof skillet. Sprinkle with brown sugar and spread the onions around the bottom.
- Mix together the flour, baking powder, salt, and sugar. Beat together the egg, milk and neutral oil, add to the dry ingredients, and stir together quickly.
- Apply the batter over the onions and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out dry. Let it stand for 5 minutes before cutting into wedges, you can invert onto a plate first if you like; serve warm.
Banana bread:
The best banana bread is a balancing act: It requires a fair amount of fat to keep it moist and lighten the crumb; a little whole wheat flour gives it some substance. And in my opinion the result should be sweet, but not overly so. Though coconut is my favorite secret ingredient, feel free to omit it or add more nuts, raisins, or other dried fruit instead if you like. This bread is better than most quick
breads, though it probably won’t stay for too long.
Ingredient:
- 8 tablespoons (1 stick) butter, softened, plus butter for the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas, mashed with a fork until smooth
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
Steps:
- Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter. Mix together the dry ingredients. With a hand mixer, whisk, or you can also use electric mixer, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it’s okay if there are lumps).
- Gently stir in the vanilla, nuts, and coconut. Put the batter into the loaf vessel and bake for 50 to 60 minutes, until nicely browned.
- A toothpick placed in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moist than others. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
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