Wednesday, January 24, 2007

Banana Poppy Seed Bread

Banana Poppy Seed Bread
From More Bread Machine Magic

Hands-on time
: 10 minutes
Total Bread Machine time: 4 hours
Makes 1 loaf (1 ½ lb/ 680 g)

Ingredients – in the following order:
1 ½ cups very ripe bananas, sliced
5/8 to ¾ cup buttermilk ( we didn’t have any so I made some by squirting about a 1tbsp of lemon juice into some skim milk, let it sit for 5 minutes and voila – buttermilk in a pinch)
1 ½ tsp almond extract
3 tbsp oil (I used canola)
2 tbsp honey
1 tsp salt (I used sea salt)
2 cups bread flour (I used all-purpose)
1 cup whole wheat flour
2 tbsp poppy seeds
2 tsp dry yeast (I used the “bread maker” variety in a jar)

1. Place all the ingredients in the bread pan IN ORDER using the least amount f liquid in the recipe (actually, I just used ¾ cup and it turned out fine). Select Light Curst setting (we used Basic with light crust) and press start.

2. Observe the dough as it kneads. After 5-10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining, add more liquid 1 tbsp at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove the bread from the pan, place on a cake rack and allow it to cool for 1 hour before slicing. (We actually made it late in the afternoon to have it ready for breakfast.)

Crust: light
Bake cycle: standard
Optional bake cycles: whole wheat/sweet bread/rapid bake.

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