Thursday, June 23, 2016

Yeasted Banana Bread!

Today's recipe is nice for those summer days when you're hungry for something tasty and homemade, but don't want to spend a lot of time in the kitchen prepping .....(but isn't that almost EVERY EZ DOH recipe? Tee-hee!)  It's great, too, because it's a twist on a popular favorite - banana bread! I always have ripened bananas on hand at the Perkins' homestead.....I just throw those too-ripe bananas into a bag in the freezer and pull them out to thaw when I'm hungry for banana bread (or for the banana sweet rolls that I've blogged about in the past...) And, as an added bonus, this bread makes super-duper toast!! Especially if you decide to add the "optional" toasted walnuts......Yummm!   Hmmmmm.......I'm also thinking that a substitution of a cup of white whole wheat flour would also be QUITE good in this bread......I just may have to make it again.......very soon! 

Yeasted Banana Bread!

1 Tbsp./packet Red Star Platinum yeast
¼ Cup warm water
¼ Cup milk, warmed
3 Cups unbleached, all-purpose flour 
3 Tbsp. butter, softened
1/3 Cup sugar
1/2 tsp. salt
½ tsp. baking soda
1 egg
2/3 Cup ripened banana, mashed
½ Cup chopped toasted walnuts (optional)

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, clean the hook,  spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled. 

Remove dough from bucket, shape into a loaf and place in a greased 9x5” loaf pan (you may also "free form" this loaf as a round loaf - no loaf pan required. Cover with a clean tea towel and let rise until doubled. Bake at 375 for 30-35 minutes or until the loaf tests done. Remove from pan and let cool on a wire rack.


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