Banana Sandwich Bread – In the Bread Maker/Machine

Recently, I thought making bread would be fun. The first recipe I tried, a no-knead focaccia, turned out great. The second, a maple buttermilk loaf, was a heavy, gummy mess that went straight from the oven to the trash can. And so, I realized that the chemistry of bread is a bit frustrating when you put a lot of time and effort and ingredients into something only fit for the trash. Thus, I decided maybe I should try a bread maker. Today, I made my third loaf. They honestly keep getting better. I got this recipe from the King Arthur Flour website, and never want to forget it.

Here’s what you need:

1 cup milk, lukewarm

2 tablespoons butter, cut into 1/4 inch pieces, at room temp

3/4 cup chopped bananas (I used half of a very ripe banana, and half of a small, just yellow banana)

2 tablespoons honey

3 1/3 cups bread flour

1 teaspoon salt

2 1/4 teaspoons yeast

Note: There were nuances to these ingredients that eluded me. I love to cook, but baking has never been my strongest suit, and the world of bread chemistry is new to me. That being said, for the tips and hints, here’s the link to the original recipe (King Arthur’s Yeasted Banana Sandwich Bread).

Here’s what you do:

1. Put all the ingredients into your bread maker, in the order listed.

2. Set your bread maker to basic/standard/white. Size is medium. Darkness should be medium.

3. Turn it on. Let it do it’s thing.

4. Remove and enjoy. Great with some peanut butter.

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