Banana Almond
Bread
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Check out Linda's Bread Making Hints: Quick Breads, Bread Machine Breads, Secrets to using the bread machine, About Yeast in Bread Making, and Sourdough Starter.
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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).
Lightly dust your work surface with all-purpose flour or bread flour. Place a small mound or a measuring
cup of flour near the work surface as you will use this flour to
sprinkle over the dough as you knead to prevent sticking. Also lightly dust your hands with flour to keep the dough from
sticking to you.
Gather the dough into a rough ball and place on your floured
work surface.
When you knead, you will use only the heels of your hands. Push
down on dough with your hand heels.
Fold the dough in half. Turn the dough about 45 degrees and
knead with your hand heels again. Continue to knead, fold and
turn the dough for the required length of time or to the
consistency suggested. I usually knead the dough around 5
minutes. Well-kneaded dough should feel smooth and elastic.
Press your fingertip into the dough; it should spring back.
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. Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor. Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread. 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.