Wednesday, January 9, 2013

Banana Sandwich Loaf: for the Bread Machine

Extended Shelf Life for: Bananas

I don't know if you were able to make necessary assumptions, however we had a recent influx of bananas and after I preserved them every way I know how and took a chance on Banana Vinegar, I still had a few 'fresh' ones to use and opted to break out the ole bread maker and do a fine yeast bread.

Before I dish out the recipe, let me tell you that if you own and use a bread machine, you should get your hands on the cookbook: The Bread Lover's Bread Machine Cookbook. Seriously, if you've struggled with baking bread in a bread machine (especially at high altitude) this book will revolutionize your world and make bread machine baking a breeze! It's probably fantastic even if you're not at high altitude...yep, I'm sure it is actually.

Anyway, here is a recipe I made recently from this book (without any high altitude adjustments, however, if you go here, you'll find some helpful tips for high altitude), and it was a winner, especially with my recent Crockpot Apple Butter -- oh the joys of home-made things!

Place the following ingredients into  the bread pan according to manufacturer's directions (mine requires all the wet ingredients to go in first, followed by dry).

1 cup water, 1 Tbsp. Vegetable Oil, 1 ripe Banana (cut into chunks), 3 cups Bread Flour (or all-purpose flour), 1/4 cup dry Buttermilk Powder (or plain milk powder), 1 Tbsp. Vital Wheat Gluten, 1 1/2 tsp. Salt, 2 tsp. Yeast. Set crust to medium and begin Basic Cycle. When cycle is finished, remove from pan, cool and slice! (This is for the 1 1/2-lb. Loaf).

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