Tidings Magazine

I deliberately buy too many bananas so I always have a few extra in the freezer for this bread. When bananas are just past the point of ripeness, peel and chop, then freeze them in a freezer bag or container. Be sure to use within two months. This recipe calls for sour cream or plain yogurt, which both happen to be staples in my fridge. They keep well and can be used for many other recipes as well. Plain yogurt is particularly delicious as a dessert when drizzled with honey.

The sweet-and-sour taste of cranberries works well in a traditional sourdough loaf.

This sandwich is said to be what Cubans eat for lunch, although I tasted my first Cuban panino in a restaurant in Atlanta. I use a ridged cast-iron skillet and a heavy square cast-iron sandwich press to make panini. Heat the sandwich press in a 500˚F oven for about 30 minutes before using.

I use a ridged cast-iron skillet and a griddle press to make panini sandwiches out of just about anything in the fridge. Caponata is an eggplant appetizer. If you can’t find it, substitute basil pesto or roasted sliced red peppers.

 

Home-grown crops can be the ingredients for many good things, including loaves of bread.