Banana Sandwich Loaf

Name: Banana Sandwich Loaf
Ingredients: 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 1 ripe 8-ounce banana, cut into chunks; 1½ tablespoons vegetable or nut oil; 1½ tablespoons vegetable or nut oil; 1⅓ cups water; 2 teaspoons salt; 1 tablespoon plus 1 teaspoon gluten; ⅓ cup dry buttermilk powder; 4 cups bread flour; 3 cups bread flour; ¼ cup dry buttermilk powder; 1 tablespoon vegetable or nut oil; 1 ripe 6-ounce banana, cut into chunks; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1 tablespoon gluten; 1½ teaspoons salt; 1 cup water; 1 tablespoon vegetable or nut oil

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The subtle sweetness in this bread comes from the ripe banana. Don’t worry that you add chunks of banana to the bread pan; they will get mashed during the kneading. Treat this loaf just like French bread; it is best the day it is made. There is no better bread for a peanut butter and jelly sandwich.

Ingredients

1½-Pound Loaf

1 cup water
1 tablespoon vegetable or nut oil

Vegetarian
Bread

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.