Saturday, July 21, 2012
Recently I thought I would use my bread machine - three years or so is a long enough hiatus I think. I don't eat much bread myself usually. I couldn't find the manual that came with it but with a little help from the Mr. we were able to decode the functions by pushing the buttons a few times. My first attempt was a spelt brown bread in which I substituted coconut oil for the canola oil and halved the amount of molasses because I thought it called for too much. It turned out good, nice taste, a dense bread, but not very interesting and I was glad I did not add all the molasses. Since it was to be my test bread I did not bother to take pictures.
After that small success I got a little cocky and thought I would really experiment with a few different ideas I had that would make it healthier and more interesting. I have to say that I am not the bread maker I thought I was going to be because after 3 hours and 40 minutes it was a complete flop. That's all I have to say about that.
It was time to redeem myself while at the same time satisfying the Mr.'s bread-lovin' heart. I found a recipe from a well known flour manufacturer, Robin Hood, for banana yeast bread, and other than using coconut oil instead of canola, followed it to a T. It used more white flour than whole wheat which went against my grain but excluding yeast the ingredients were all organic and that should count for something!
While it's a little misshapen it had a nice light texture and banana flavor though it is not sweet or cake-like as a quick bread would be. It was good toasted and spread with crunchy peanut butter. Since it was my desert day and I had no deserts in the house (not even a cookie I kid you not!) I had two slices. : )