banana corn bread

This lovely loaf of bread is the result of a trial and error session. I usually use cornmeal to bake muffins. This time, I decided to add some cornmeal to bread dough. The end result was a very soft loaf of bread with a slightly crunchy texture.

INGREDIENTS

1 large overripe banana (mashed)
1/4 cup warm water
3/4 cup warm milk
2 tbsp butter (softened)
2 1/2 tsp honey
1 egg (lightly beaten)
3/4 tsp salt
3/4 cup cornmeal
2 1/2 cups bread flour
1 1/2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and 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 5 times.

6. Spread out the dough in a loaf pan that has been greased and lined with baking paper.

7. Cover the loaf pan with a dry 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 30 minutes.

TIP

This loaf of bread is very soft. As such, I would advise that you wait till the bread cools thoroughly before attempting to slice the bread.