pumpkin seed and banana bread

When I made this loaf of pumpkin seed and banana bread, the dough rose so much that I had to use a 10" x 7" loaf pan instead of my usual 8" x 5" loaf pan. Alternatively, you may like to use two smaller loaf pans (eg. two 8" x 4" loaf pans) if you do not want a large loaf of bread.

Due to the inclusion of yoghurt in the dough, the bread remained soft even on the 3rd day without refrigeration.

INGREDIENTS

200g plain yoghurt
1/2 cup low fat milk
2 1/2 tbsp castor sugar
1/2 tsp salt
1 egg (lightly beaten)
2 tbsp butter (softened)
1 large overripe banana (mashed)
1/4 cup pumpkin seeds (crushed)
4 cups bread flour
2 1/2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and the yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times.

6. Place the dough in a 10" x 7" loaf pan that has been greased and lined with baking paper. Spread out the dough.

7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 180 degrees celsius for 35 minutes.