Mr. Prevention just got back from China. His first work travel since the baby was born. We survived…with the help of my parents for a few days.
As I’ve shared, Shea’s sleep has regressed quite a bit. She’s up no less than 3 times a night and with work the next day…yeah, coffee. And then there’s the dog who is requesting a bathroom break at least once every night. It can make for some long, sleepless nights at times. I’ve gotten to the point where I am half asleep through it all, but it still isn’t quality, restful, rejuvenating sleep.
And, man…I love sleep.
As the work days fly by, I only have 3 weeks left in my current role. It’s so very bittersweet. Mr. Prevention keeps asking me what I’m going to do with “all my free time” and I just stare at him with a look of, “SERIOUSLY?!” (Full-time) working mothers, more power to you! I need a better balance in my life to be a pleasant-ish person to be around. 😉
With my “free time” I plan to, of course, spend much more time with Shea. With spring and then summer heading our way, I’m also looking forward to getting OUT of the house. Gardening, walks, the beach…all of it. I can’t wait. It’s supposed to be in the 40’s next week…weee!
I also hope to spend more time cooking and blogging, especially since I’ll no longer be the beneficiary of delicious food at work and I’ll be eating 3 meals a day at home or packed from home versus just dinner. Don’t get me wrong, free, delicious food at work for breakfast and lunch is glorious…but I can certainly have a bit more control when I’m the one doing the shopping and cooking.
With all that, I hope to reignite my excitement for finding new recipes. A few weeks ago, I asked those on Facebook for some recipe suggestions – share with me something you’ve made recently that really wow-ed your socks off. This Banana Yeast Bread was one that was suggested and it immediately caught my eye.
I’m more of a quick bread gal because I’m generally short on both time and patience, but once in awhile, letting yeast work its magic can result in some pretty knock-out breads. This bread is dense and slightly sweet with a subtle banana flavor that will definitely leave you wanting more. I absolutely loved this bread — thanks, Courtney S. 🙂
- ¾ cup nonfat milk
- ½ cup unsalted butter
- ½ cup sugar
- 3 cups all-purpose flour
- 3 cups white wheat flour or whole wheat pastry flour
- 2 packages (1/4 ounce each) active dry yeast
- 1 tsp salt
- 3 eggs, divided
- 3 medium over-ripe bananas, mashed
- 1 tsp water
- In a large saucepan, heat the milk, butter and sugar over medium heat, stirring often, until butter is melted. Cool milk mixture to 120-130 degrees F.
- Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook, combine 1 cup all-purpose flour and 1 cup wheat flour, yeast, salt, 2 eggs, bananas, and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Slowly add remaining flour, kneading well, to form a firm dough.
- Turn onto a floured surface and knead until smooth and elastic, about 4 to 6 minutes. Place in a
- greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about
- Divide dough in half; shape each into a round loaf. Place on parchment-lined baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
- Beat remaining egg with water; brush over the loaves. Bake at 375 degrees F for 30 to 35 minutes or until golden brown. Allow to cool before slicing and serving.