tag:blogger.com,1999:blog-8798347790289310925.post2894456440314213564..comments2023-07-18T04:53:27.314-07:00Comments on one acre homestead: BBA Unite!!!Dr. Whitehttp://www.blogger.com/profile/13794020810034768392noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8798347790289310925.post-46774475940116184212008-12-16T21:24:00.000-08:002008-12-16T21:24:00.000-08:00Of all the years I have been making Banana Bread I...Of all the years I have been making Banana Bread I have never thought to stash over-ripe nanners in the freezer. Another one of those: "Now why didn't I think of that" moments! I like that idea- alot! Also, I like the sounds of your recipe. Mine calls for oil but I like how yours calls for butter. I think I might have to try your recipe next time!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8798347790289310925.post-18046025342012792052008-12-14T07:14:00.000-08:002008-12-14T07:14:00.000-08:00Oops.....I should've shared the yeast deal with yo...Oops.....I should've shared the yeast deal with you, I thought you knew! Discovered that when I was doing research years ago....we feed yeast to fruit flies, so we had the big packs all the time! Keep it in the freezer (even after it's opened---put it in a ziploc in the freezer) and it will be fine a lot longer than if you keep it in the fridge. ;-) Just to be on the safe side, I usually "proof" my yeast when I make bread (mix water, sugar or honey and yeast first to make sure it gets foamy---that way, if the yeast is dead, you didn't waste the other ingredients). Haven't had to throw anything out so far unless I got my liquids too hot.The Hillshttps://www.blogger.com/profile/16367218862060995637noreply@blogger.com