Hi. I'm new to this forum, and I want to learn to make the perfect sandwich bread. I completed lessons 1 & 2, and the crusts came out very crunchy and thick. I didn't use a loaf pan.
I would like to share my recipe for Banana Bread Recipe. It is a never fail, easy recipe and rates A+ for my family. Enjoy!
"Buttermilk is the secret ingredient in this moist, nutty loaf. This bread freezes well."
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
3 mashed ripe bananas (approx. 1 + cups)
3/4 cups white sugar
1/4 cup brown sugar
My wife found a recipe that made the perfect loaf in her bread machine. All was fine until the bread machine died. The model she had was no longer available so we bought a new one from the same manufacturer. With the same recipe and what seem like equivalent settings, the loaf comes out dry. The manufacturer will not describe the differences between the cycles in the two machines. How can we make a loaf more moist? More liquid? less bake time? different baking temperature? more kneading? different rising/resting times? more yeast? Help!
This is what I did tonight while waiting for my sourdough to be ready for it's second stretch and fold. Never been so excited about a cookie before.
Recipe is at the link. Try it and tell me what you think. I need to convert the cups to weight, but I was just throwing it together.
Hello,This is my fist post to this site, I just found it :)I have been making my own bread for about 2 months, my question is: Is there something I can add to it to make it moister? I was thinking sour cream but I am not sure...
Any help would be great!