A8 Food January 13 – 19, 2011 The Epoch Times Cinnamon Oatmeal Bread By TERRY MORGAN Do you enjoy making your own bread by hand from scratch? This recipe yields two loaves of delicious bread. BEAVER CLUB’S BANANA BREAD: A ﬂavorful banana loaf made with buttermilk. susan hallett The Beaver Club’s Famous Banana Bread By SUSAN HALLETT If any old-timers were to return to the Montreal of 200 years ago, they would certainly have heard about the wild goings on at the Beaver Club. The Scots and English had arrived in what was virtually a French settlement. The Beaver Club was founded in 1785 with 19 members—all of whom had explored the Northwest. While most of the members were of French or Scottish descent, several distinguished Americans such as Benjamin Franklin, John Jacob Astor, and Washington Irving attended many of the club’s ﬁrst meetings. The fur traders themselves, including explorers, woodsmen, and trappers, made their headquarters at Beaver Hall, several blocks from the Fairmont Queen Elizabeth where the Beaver Club, revived in 1958 by Queen Elizabeth, is to be found today. Here, then, is a sampling of what is served today in the renowned Beaver Club Restaurant: banana bread Makes two loaves Ɓ 1 pound very ripe bananas, peeled Ɓ 2 1/4 cups sugar Ɓ 3 1/4 cups ﬂour Ɓ 7 teaspoons baking soda Ɓ 1/4 teaspoon salt Ɓ 4 eggs Ɓ 1/2 cup oil Ɓ 1 cup buttermilk Preheat oven to 275 degrees F and place the rack in the middle. Line two 8x4x3-inch loaf pans with butter and ﬂour. Combine bananas, sugar, and blend at high speed in an electric blender for one minute. Pour Ɓ Ɓ Ɓ Ɓ Ɓ Ɓ Ɓ Ɓ Ɓ Ɓ 2 packages active dry yeast 1/2 cup warm water 2 cups milk, scalded 3/4 cup sugar 1 tablespoon salt 1/3 cup shortening 5 1/2–6 cups sifted ﬂour 1 1/2 cups raw oats 1/4 cup butter, melted 2 tablespoons cinnamon Preheat oven to 375 degrees F. Sprinkle the yeast over the warm water and let stand until dissolved. Heat the milk in a saucepan to scald. Put one-quarter cup sugar in a large bowl and add the salt, shortening, and scalded milk. Stir until well blended. Stir in one cup of the sifted ﬂour, beating smooth. Add the softened yeast and the raw oats. Stir in enough more ﬂour to make a soft dough. Turn the dough out on a ﬂoured board and knead until smooth and satiny, about 10 minutes. Round the dough into a ball and place in a greased bowl, turning once to grease all over. Cover and set the bowl in a warm spot to double in bulk. Punch the dough down, turn out on a board, cover and let rest 10 minutes. Divide the dough into two parts. Roll out each half to form a 15x8-inch rectangle. Brush each half with the melted butter. Stir the cinnamon and a half-cup sugar together; then sprinkle half over each buttered rectangle of dough. Roll each rectangle up from the short side like a jellyroll and place in a greased 8-1/2 x 4-1/2 x 2-inch loaf pan, with the seam side on bottom. Brush each loaf lightly on top with melted shortening. Cover and let rise in a warm spot until nearly double in size, about 45 minutes. Bake for 45–50 minutes or until the loaves have a hollow sound when rapped with the knuckles. Remove the loaves from the pans to wire racks to cool. Brush with melted butter if desired. Cool. Wrap the loaves well to store. Makes two loaves. Terry Morgan invites you to sample many more (300+) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Permission to reprint article given by Creativehomemaking.com. mixture into a bowl and mix in the eggs, one at a time. Mix together ﬂour, baking soda, and salt, and add the ﬂour mixture alternately with the buttermilk and the oil and beat for two minutes or until smooth and well blended. Pour batter into the prepared loaf pans and bake for 2 1/2 hours. Note: For a rich banana ﬂavor, it is important to use very ripe bananas and bake for the full 2 1/2 hours. For information about the Beaver Club and the enticing menus, go to www.fairmont.com. Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review among many others. E-mail: [email protected] A EOHQGRIFRROPLOGÀDYRUVQH[WWRDQH[SORVLRQRI¿UHDQGVSLFH $QHQRUPRXVYDULHW\RIFRORUVDQGWH[WXUHV $OOEURXJKWWRJHWKHULQDGHOLFLRXVPpODQJH DEVROXWHO\XQLTXHWR7KDLGLQLQJ $5 off RYHU GLQQHURUGHU Take-out | Catering | Full Bar Walnut Hill Shopping Center 16533 South Frederick Ave, Gaithersburg, MD Phone: 301-519-9278 or 301-519-9480 Lu S nch pec ial 5 9 $7. " "!!! THEEPOCHTIMES.COM The Epoch Times Online