Sourdough Banana Nut Bread, page 288, August 13, 2015

I will be seeing my cousin, Mandy in a few days, so I gave her the choice of two different sourdough breads; whole wheat sourdough or orange sourdough with cranberries, pecans and golden raisins.  She said they both sounded good, but I later realized I was out of some ingredients for each of those. This one will come as a complete surprise.  (Well, unless she reads this post.)

Ms. Hensperger describes this as a “nice sweet and sour bread with lots of goodies in it.”  She also writes that it is good for PB&J, smoked turkey or black forest ham sandwiches, or just as toast.  I was also thinking this could make a good French toast.

I have been continually feeding my sourdough starter since the loaf I baked the other day, so it was ready to go.

Into the bread machine pan went: 1/2 cup sourdough starter, 1/4 cup water, 1/2 cups sliced ripe bananas, 1 large egg, 2 tablespoons of hazelnut oil, 1 1/4 teaspoon salt, 2 1/2 cups bread flour, 1/2 cup whole wheat flour, 1 tablespoon dry buttermilk powder, 1/2 cup hazelnuts, 3 tablespoons chopped dried figs, 2 tablespoons light brown sugar and 1 3/4 teaspoons SAF yeast.  The machine was set for the 3 hour Basic Bread, Medium Crust cycle.

I know that sometimes sourdoughs take longer to rise, often requiring more time than standard yeast breads.  Because of this, I checked my bread machine manual and discovered that if I check the machine after 2 hours, I have the option of stopping the process to allow for additional rise time.  I can then use the bake only cycle to finish the bread when it has risen enough.  I set an alarm for 1 hour and 50 minutes and will check the bread at that point to see if more rise time is required.

I decided to let it rise a while longer, I gave it another hour and by that time it had risen sufficiently.  I then set the machine to the bake only cycle, which automatically times for 1 hour which is the same as the baking time for the basic bread cycle.

As this is baking, the banana scent is really coming through.  Along with the sourdough aroma, this is really nice.  Through the window on the top of the machine, the crust is smooth, light brown and speckled.

The bread is done.  The crust is a little dark, not burned black or anything, but darker than I am used to for one of my sourdough breads.  This could be from the ingredients, or from the baking.  Either way, it still looks and smells delicious.  I will try and post photos before I wrap it for delivery.  I will also ask Mandy and her husband, Rick to let me know what they think of it.

I just heard back from Mandy:

“The bread is amazing I just had some toasted with butter. I loved it.”

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