Auntie Ann’s Banana Bread

This recipe comes from my auntie Ann who spent a lot of time in America over the years and has picked up some really great US inspired recipes. This banana bread is deliciously moist and is extremely easy to throw together. I add a little sliced banana on top before it goes into the oven, but if you want you sprinkle some nuts on top or even stir some chopped ones through.

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Sofie’s Rocket and Feta Cheese Bread

This is a really healthy tasty bread with a really different filling. It makes a fantastic addition to any picnic basket and is wonderfully moist.

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Irish Brown Yeast Bread

This has to be one of the easiest bread recipies in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich. For anyone hooked on white bread this is a really healthy alternative and you can also add rolled oats sprinkled on top for an extra crunch. Makes one loaf 450g of wholemeal flour. 1 teaspoon of salt. 1 7g sachet of dried yeast. 1 teaspoon of treacle. 15 Fl Oz of warm water. A small handful of mixed seeds Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in the warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture. Turn the mixture into an oiled and floured loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 mins. Cook in the oven for about 45-50 mins at Gas Mark 7/ 220oC. You will know when the loaf is done when you tap the bottom and it sounds hollow. The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.

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Chunky Garlic Bread

You can use any bread for this really, but try and pick a loaf with a chunky crust. The bread on the inside will stay nice and soft and you will be left with a crunchy crust. I love garlic and have used four cloves here, but reduce the amount if don't want to be warding off vampires for the next week! Serves 4 1 loaf of wholemeal bread 5 tablespoons of butter at room temperature 4 cloves of garlic, finely chopped A large handful of freshly chopped parsley A pinch of sea salt Preheat the oven to 200oC/390oF/Gas 6. Slice the bread into slices being careful not to cut the whole way through and set aside.  The slices should all still be joined at the bottom.  Mash the butter, salt, garlic and parsley together on a chopping board with the back of a fork.  When the ingredients are combined scoop up the garlic butter and slather the slices on the inside.  Don't be afraid to get messy here, if there's butter on the crust all the better! Wrap the loaf in tinfoil leaving the tops of the slices exposed.  You can also sprinkle the tops of the slices with a little grated Parmesan cheese at this point. Place the wrapped loaf in the oven and bake for 10-15 minutes or until golden and crisp on top. Serve piping hot!  If you can't get through a whole loaf in one go, freeze the slices individually and pop them in the toaster when you want to reheat them!

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