Zucchini Bread

As it has moved into autumn, we have been looking for more recipes that use squash. I found this recipe on FoodNetwork.com (courtesy of Paula Deen). This is a sweet bread that is good for any occasion: appetizer, snack, breakfast or dessert (but it has zucchini in it so it's healthy, right?). So far I have made it twice and it has been a hit with those who try it. Erin shared it with some friends from dental school and they have been asking for the recipe, so here it is...

• 3 1/4 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. ground nutmeg
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups finely grated zucchini
• 1 tsp. lemon juice
• 1 cup chopped walnuts or pecans (optional)
• Cinnamon sugar (optional)

Preheat oven to 350 degrees. Grease two standard loaf pans.

In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix dry ingredients into wet. Fold in nuts. Divide into the two greased loaf pans. Sprinkle the top generously with cinnamon sugar (certainly not necessary, but certainly recommended). Bake for 1 hour, or until a toothpick inserted into center comes out clean.

Tahitian Coconut Bread

This recipe reminds me of Hawaii. In the Tahitian village at the Polynesian Cultural Center they bake this bread and give samples to the visitors. They also pass out the recipe. They divide the dough into about 5 parts, wrap it in aluminum foil and bake it. I have found that all of the dough fits nicely into a bread loaf pan, and makes for a nice loaf of this deliciously simple bread. I use my bread machine to make the dough for me and then put it into a greased loaf pan. Note that it is a not a yeast bread and, therefore, doesn't require kneading or rising.

• 2 cups grated coconut
• 4 cups flour
• 2 tsp. baking powder
• 1 1/2 cups sugar
• 1 1/2 cups water

1. Combine cocounut, sugar and water.
2. Blend flour and baking powder together.
3. Mix all ingredients to a doughy texture, adding a little flour as needed so it's not too sticky.
4. Place in greased bread loaf pan (or divide into 5 parts and wrap in aluminum foil).
5. Bake in 350 degree oven for 60 to 90 minutes, until light brown on top and cooked in the center (a knife or toothpick stuck into the center comes out clean, not doughy).

Roll Recipe (for bread machine)

This recipe is from my parents-in-law. Whenever I've been at their home I'm always impressed with the delicious food they prepare. During this past winter break--I think it was New Year's Eve--my mother-in-law served these rolls with dinner and I thought they were the tastiest I have ever had. She was kind enough to send me the recipe.

I also should say a word about bread machines. My parents-in-law gave me a bread maker for my birthday last month. Erin and I have been using it constantly--the only problem is that there's not enough of us to keep up on all of the bread eating! One of the coolest things about it is that you can put it on the "dough" setting. It will make the dough for you, and then you can use the dough for whatever you want: dinner rolls, breadsticks, cinnamon rolls, pani popo, etc.

• 12 oz. Water, 75-85 degrees
• 4 1/2 T. Butter
• 4 1/2 cup Flour
• 5 T. Sugar
• 3 T. Dry Milk
• 1 1/2 tsp. Salt
• 3 tsp. Yeast

Put all ingredients into bread maker in order listed. Use the "dough" setting. When dough is finished, squeeze into rolls and bake on greased baking sheet at 350 (if you put them into the oven before pre-heating it, they will have some time to rise as it is pre-heating). Baking time: Approx. 15-20 min or until golden brown. Makes ~20 rolls.

Panipopo

Panipopo is a Samoan dessert. Pani means "bread" and popo means "coconut." I first had this treat when I was staying in Hawaii with my great friend Huy. His mother, Alofa Nanai, made them and I fell in love with them right away. She has been kind enough to make them for me on subsequent visits to Hawaii and I always look forward to them! Simply put, they are rolls that are baked in sweet coconut milk. The milk becomes like a syrup making the rolls gooey and delicious. They are very good right out of the oven, but I have to agree with Huy who prefers them after they've sat for awhile and absorbed more of the milk (they can always be re-warmed in the microwave).

Rolls:

Huy's mom makes the dough from scratch. It is sure tasty. I have to admit, though, that I haven't mastered the art of breadmaking (I'm hoping to learn soon). So, for this part, I just cheat and buy the frozen roll dough balls and let them thaw/rise according to instructions on the package. But for those who are gifted in the art of bread-making or want to give it a try, here's the dough recipe (watch out--I think it makes a lot):

• 5 lbs. flour
• 7 pkg. of yeast
• 1 cup sugar
• 1 cup oil
• 1 tsp. salt
• 10 cups warm water

Sauce:

• 8 cans of coconut milk (any brand)
• 3-1/2 cups sugar
• Flour to make the sauce a little thicker (optional)

Put dough balls for rolls in a large greased baking pan (I use 9"x13"). In a large bowl, mix the coconut milk and sugar until sugar is dissolved. (You can add some flour to thicken it up, but I usually don't). When rolls are risen and ready to bake, pour sauce over them so there is a nice layer of the sauce on the bottom of the pan for the rolls to bake in. Bake at 350 degrees till the rolls are nice and golden brown.

Be aware that this recipe makes a lot. I usually make 2 pans worth. One good way of doing this is using the bread maker roll recipe that I have posted. It makes about 2 pans worth, and then I use 2 cans of coconut milk and ~1 cup of sugar for the sauce. Of course, amount of sugar can be adjusted according to your sweetness preference.

Golden Lemon Bread

Erin and I tried this recipe one day and really liked the outcome. It is sweet, but not too sweet. It can be served with a main course or eaten later as dessert. It is from Taste of Home magazine and, according to them, it won 'Best of Show' at the New Mexico State Fair (it was submitted by Marjorie Rose). Erin and I served it when we had my Grandma Jane over for a birthday dinner. Grandma approved!

• 1/2 cup shortening (we used butter-flavored shortening)
• 1 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk

Glaze:

• 1/2 cup powder sugar
• 2 tsp. grated lemon peal (we just used the dry seasoning stuff--I bet fresh would be even better!)
• 2 to 3 T. lemon juice

Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Pour into greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.