I know you have all been missing me. I was visiting my mom and while I loved using her bread machine, I hated using her computer so I am going to post all the recipes I made, now. (By the way, I didn’t think to take my usual photos.)
This first loaf is in the “Daily Breads” chapter of the cookbook. The author recommends treating this one like a French bread, in that it is best served on the day it is made. One thing that impressed me about this loaf is that there is no added sweeteners, the sweetness comes from just one banana.
Into the bread machine, I placed 1 cup water, 1 tablespoon vegetable oil, 1 ripe banana, cut into chunks, 1 1/2 teaspoons salt, 3 cups bread flour, 1/4 cup dry buttermilk powder, 1 tablespoon gluten and 2 1/2 teaspoons bread machine yeast.
This is a fairly simple, and straightforward recipe, using the medium crust and basic cycle settings. I imagine that this would be good with nuts added, as well.
This loaf rose nice and high, with a rounded top. It baked to a lovely golden brown. The banana smell was very subtle, but it was there. We tried slices toasted, with peanut butter, and it was delicious. It was tender and slightly chewy, just the way I like my bread. I imagine it will make tasty French toast as well. As this is a loaf I can eat, I left half with my mom and brought the other half home. It may have been best on the day it was baked, but was quite good on the next day as well.