Chocolate Farina Bread Recipe 435

Steps:

• Heat the water, yogurt, butter, sugar, and salt until everything is melted Cool until you can comfortably hold your finger in it - too hot may kill the yeast Sprinkle the yeast into the bowl of your food processor (make sure you're using the dough blade) or stand mixer and pour the warm liquid over it Let sit for about 5" to give the yeast a chance to bloom Mix in the Cream of Wheat, then the flour and chilies, a little at a time If using a stand mixer, let knead for 5-8" until glossy and smooth If using a food processor, pulse until it comes together in a ball and pulls away from the blade Lightly spray or oil a bowl, turn the dough in the bowl to coat, then cover and let rise for 45" to 1' (I tuck mine away in the oven) Punch down the dough, form it into a ball and transfer to a lightly sprayed pie plate, parchment-lined tray, baking stone - whatever you're comfortable with Let rest for 20" or so Bake at 375° for 35-40" Cool completely before slicing

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
• Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
• In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
• Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
• Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
• Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
• Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

Steps:

• Mix together the Farina, flour, sugar, baking powder, and salt.
• In a separate bowl mix egg, milk and oil together.
• Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
• Grease loaf pan and pour batter into pan.
• Bake at 400 for about 30 minutes or until done.

Steps:

• Heat oven to 400 F.
• Line with paper baking cups or grease the bottom only on a 12 muffin pan.
• In large bowl, combine flour, farina, sugar, baking powder, and salt.
• Mix well.
• Add milk, oil, and egg.
• Stir until dry ingredients are moistened.
• Fill prepared muffin cups 2/3 full.
• Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.