Banana Almond Bread
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Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads. Check out all of Linda's great Bread Recipes for your bread making. Banana Almond Bread
2/3 cup warm water (110 degrees F.)
* I usually add as many ripe bananas I have that I need to
use before spoiling, adjusting the flour in the recipe as needed.
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a
tablespoon at a time). The same is true if the dough is looking dry and gnarly.
Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly
floured surface. Form dough into an oval, cover with plastic wrap, and let rest
for 10 minutes. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal; cover with plastic wrap and place in a warm spot to rise for approximately 30 minutes or until doubled. Preheat oven to 350°F. Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan. Makes 1 1/2-pound loaf.
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Makes a delicious and moist banana bread.