Today is National Applesauce Cake Day.

I love a really quick and simple loaf bread. If you want an even tastier loaf add some raisins or apple pieces to the batter. Or even better substitute the applesauce with one that is a combination of fruits.
Okay let’s make this!

You need

• 1 1/2 cups granulated sugar
• 1 1/2 cups sweetened applesauce
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 cup sugar
• 1 tsp cinnamon

Preheat your oven to 350 degrees F.  Lightly grease and flour 2 loaf pans.

I think the best things begin with a bowl of sugar.

To it you are going to add your applesauce,

Oil,

Eggs,

And Vanilla.

Beat everything together until smooth.

I think the second best things begin with flour.

And to the flour add your baking soda, salt, baking powder, cinnamon, nutmeg and allspice. 

Mix your dry ingredients together well then pour them into the applesauce mixture.

Just stir this all together until combined.  If you plan to add any extras this is where you can stir them in.

Pour the batter into your prepared pans, till about halfway full.  This bread will rise so don’t try to cram it all into one loaf.

In a small bowl combine the remaining sugar and cinnamon.

Sprinkle this evenly on top of the batter.

Make sure you get in to the corners.

Bake for 40-45 minutes or until tester comes out clean when inserted in the centre of the loaf.  As you can see the cinnamon sugar seems to just sit on top of the bread.  This is a good thing. 

First it helps create a crispy top.  But most importantly when you slice into the bread the cinnamon sugar falls into the cuts and sticks perfectly to the front of the bread.

There is no need for butter here.

Applesauce Loaf

1. Preheat oven to 350 degrees F. Light butter and flour 2 loaf pans.
2. In a large bowl beat together the sugar, applesauce, oil, eggs and vanilla until smooth.
3. In another bowl combine the flour, baking soda, salt, baking powder, cinnamon, nutmeg and allspice.
4. Stir the flour mixture into the applesauce mixture until well combined.
5. In a small bowl combine the 1/2 cup sugar and cinnamon.
6. Pour into prepared pans, sprinkle with sugar/cinnamon mixture and bake for 45- 55 minutes or until tester comes out clean when inserted in the centre.

Today is National Cinnamon Croissant Day.

Ever wonder how they make croissants. Well here it is!!! Warning! A lot of elbow grease needed.

1. Combine flour, sugar, and salt in the bowl.
2. Dissolve the yeast in 1 cup lukewarm milk.
3. Add the yeast mixture to the flour mixture plus the remaining milk, and mix until dough forms a ball.
4. Cover bowl with plastic wrap and allow dough to rest for 1 or 1-1/2 hours, until double in bulk.
5. Punch down the dough and refrigerate it, covered, for 30 minutes.
6. Mold the butter into a block. Remove the dough from the refrigerator. Cut a deep cross in the dough. Spread out the sections of dough so that the centre is the thickest part.
7. Roll it in opposite directions to form a four-leaf clover, keeping the centre thicker.
8. Place the block of butter diagonally in the centre of the cloverleaf and bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.
9. Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable.
10. Roll out into a rectangle approximately 9 by 16 inches.
11. With the 9-inch side in front of you, fold into thirds, starting with the bottom third and folding over the top third.
12. Turn the dough so that the narrow end faces you, keeping the seam on your right (a quarter turn).
13. Roll out the dough into a rectangle approximately 9 by 16 inches, and again fold into thirds. Wrap in plastic wrap and refrigerate for 30 minutes.
14. Pound the dough evenly and again roll out into a 9-by-16-inch rectangle. Fold into thirds again.
15. Turn the dough so that the narrow end faces you, keeping the seam on your right (a quarter turn).
16. Roll out the dough into a rectangle approximately 9 by 16 inches, and again fold into thirds. Wrap in plastic wrap and refrigerate for 50 to 60 minutes.
17. Preheat oven to 400 degrees F.
18. Roll out dough into two rectangles 1/6 inch thick.
19. Cut into triangles and shape into crescents. Put them on a baking sheet and allow it to rise for 20 minutes.
20. Brush each croissant with egg wash and bake for 15 minutes, or until golden brown.

Today is National Sourdough Bread Day.

Sourdough bread doesn’t use yeast to rise. Instead you create your own “yeast-like” starter that over time “sours”, developing into the distinct flavour this bread has. This bread takes a very long time to make but like they say good things come to those who wait.

To make the starter:

1. Blend a cup of warm water and a cup of flour, and pour it into the jar. Keep in a warm place. (70-80 degrees F.)
2. After 24 hours remove half of the starter and add ½ cup water and ½ cup flour. Do this every 24 hours for approx. 3-4 days. When it develops a bubbly froth it’s done.
3. Pour into glass bowl. Add 1 cup of water and 1 cup of flour, stirring well. Set in warm place for several hours. This is your ‘proof’. The longer it sits the more sour the flavor.

To make the bread:

1. To the proof, add the salt, sugar and oil. Mix well.
2. Knead in the flour ½ cups at a time until it’s good and flexible.
3. Loosely cover the bowl with a towel and let it rise in a warm place for a couple of hours or more depending on your dough.
4. To test poke the dough with your finger. If the hole doesn’t spring back then it’s risen.
5. Punch done the dough then knead it a little more.
6. Shape it into a loaf and place in a lightly greased pan. Cover with a towel and let it rise again to twice its size.
7. Place the pan in the oven and turn it on to 350 degrees F. Bake for 30-45 minutes until crust is brown and bottom sounds hollow when tapped with a spoon.

Today is National Banana Bread Day.

Feel free to add a 1/2 cup of pecans or walnuts to this recipe 

1. Cream together the sugar and butter. Add the banana, eggs and vanilla and beat together well.
2. In another bowl combine dry ingredients except chocolate and stir into the first mixture just until moistened.
3. Fold in chocolate chips until well incorporated.
4. Pour batter into greased and floured loaf pan. Bake at 350 degrees F for 45-60 minutes or until toothpick inserted in centre comes out clean.

Do not refrigerate at any time.

Day 1: Receive your starter. If you are starting your own batter then mix 1 cup all purpose flour, 1 cup sugar and 1 cup milk in Ziploc baggie.

Day 2: Squeeze bag.

Day 3: Squeeze bag.

Day 4: Squeeze bag.

Day 5: Squeeze bag.

Day 6: Add 1 cup all-purpose flour, 1 cup sugar, 1 cup milk.

Day 7: Squeeze bag.

Day 8: Squeeze bag.

Day 9: Squeeze bag.

Day 10: Combine in large non-metal bowl; batter, 1 cup all-purpose flour, 1 cup milk. Mix with non-metal spoon or spatula. Pour 3 1 cup starters in Ziploc bags and use one for a new cycle and give the other 2 to friends with these instructions. Write today’s date on each bag to indicate what is Day 1.

To remaining batter add:
1 cup oil
1 cup sugar
1 tsp. Vanilla
3 large eggs
1 1/2 tsp baking powder
1/2 tsp. salt
2 cups all-purpose flour
1/2 cup milk
1/2 tsp. Baking soda
1 box vanilla instant pudding
2 tsp cinnamon
Optional: 1 cup pecans and/or 1/2 cup raisins

Mix together 1 cup sugar and 2 tbsp cinnamon.

Sprinkle half this mixture in 2 greased loaf pans. Pour batter evenly into pans and sprinkle remaining sugar mixture over top. Bake in 325 degree F oven for 1 hour or until golden.

Variations:

Omit cinnamon and vanilla in batter recipe and add 2 mashed bananas.

Omit vanilla pudding and add 1 box butterscotch pudding and 1 cup butterscotch chips.

Omit cinnamon, nuts and vanilla. Use lemon-flavoured pudding; add 1 tsp lemon extract and 2 cups coconut.

Add 1 cup drained crushed pineapple, 1 cup shredded coconut and pistachio pudding.

Add dried apples and caramel instant pudding.

Omit cinnamon and vanilla pudding from batter recipe and add 1 box chocolate pudding, 3 tsp. Cocoa and 3/4 cup chocolate chips. Bake 1 1/2 to 1 3/4 hours.