BREAD

40 MINUTE HAMBURGER BUNS
2 tablespoons active dry yeast
1 cup warm water, plus
2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 -3 1/2 cups flour


Directions: In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise.Divide into 12 pieces and shape each into a ball. Place 3" apart on greased baking sheets. Cover and let rest for 10 minutes.Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire rack to cool.

• SOUR CREAM BANANA NUT MUFFINS
• 1/2 cup margarine or 1/2 cup butter
  1 cup sugar
  2 eggs
  1 teaspoon vanilla
  1 1/2 cups flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 cup mashed banana
  1/2 cup chopped nuts (omit if you don't like nuts)
  1/2 cup sour cream
  1/4 chocolate chips (optional)
  
  
  Directions:
  Grease muffin tins (or 1 large loaf pan). Cream margarine, sugar, eggs and vanilla. Add dry ingredients, then bananas, nuts and sour cream. Mix well. Bake at 350 F for 25 minutes (1 hour if in a loaf pan).
  http://www.food.com/recipe/sour-cream-banana-bread-9351
  

• BANANA BREAD (Food.com)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 large eggs, beaten
• 2 1/3 cups mashed very overripe bananas
• Preheat oven to 350°. Lightly grease and flour  x 5 loaf pan. In large bowl,   combine flour, soda and salt. In 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. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

ROSEMARY BREAD (Macaroni Grill Copy Cat, Ann Arbor 2nd Ward Cookbook)
1 TB yeast
1 TB sugar
1 c. warm water
2 1/2 c. flour
1 tsp salt
2 TB rosemary, fresh
2 TB butter

Place yeast, sugar, and water in a large bowl or food processor and allow mixture to become bubbly. Mix in 1 TB butter, salt, and 2 cups of flour. Add 1 TB of fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor for about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let the dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape dough into 2 small rounded oval loaves. Sprinkle remaining 1 TB of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Pre-heat oven to 325 degrees. Bake for 15-20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired).