anko BM1333A-SA - Banana Bread

12
CARROT BREAD (Use Basic Program)
BRIOCHE (Use the Cake Program)
3/4 cup
Water at room temp. (around 20ºC)
2-1/4 tbsp
Water at room temp. (around 20ºC)
1/4 cup
Plain yoghurt
3/4 tsp
Salt
1 cup
Carrots (grated)
3
Medium eggs, beaten
2 tbsp
Honey
2-1/2 cups
Strong white bread flour
2 tbsp
Molasses (or dark brown muscovado
75g (3oz.)
Butter (chopped into pieces)
sugar)
1-1/2 tbsp
Caster sugar
2-1/4 cups
Strong white bread flour
2-1/2 tsp
Dried yeast
1 cup
Wholemeal bread flour
Note: If you prefer your brioche with a light crust,
1 tbsp
Dried milk
Stop the program 25 min. from the end and remove
1-1/2 tsp
Salt
the loaf.
1/4 cup
Walnuts (chopped)
1-1/2 tsp
Dried yeast
PIZZA DOUGH (Use Dough Program)
1-1/2 cups
Water at room temp. (around 20ºC)
BANANA BREAD
2-1/2 tbsp
Olive oil
(Use Whole Wheat Program set to Light Crust)
4-1/2 cups
Strong white bread flour
2/3 cup
1-1/2 tsp
2-1/2 tbsp
Sugar
1 tbsp
2-1/4 tsp
Salt
1 tsp
Salt
Dried yeast
3 tbsp
Honey
This should be sufficient for three 12” (300mm) Pizza base
1-1/8 cups
Wholemeal bread flour
Roll into circles on a floured surface and pinch the edges
3/4 tsp
Vanilla essence
up to form a rim. Place on a greased baking sheet, cover
1/2 cup
Mashed banana
with the pizza toppings of your choice and bake at Gas
2 tbsp
Butter (chopped into pieces)
Mk.6/ 200ºC/ 400ºF for 15 mins.
2 tbsp
Dried milk
If desired, you can re-prove the dough for 10-20 mins. By
2-1/2 cups
Strong white bread flour
Covering the formed base with a cloth and leave it in a
1 tsp
White sugar
warm place on the greased baking sheet before adding
2 tsp
Dried yeast
the toppings.
TOMATO BREAD (Use Basic or Quick Program)
SWISS BUNS
1 cup*
Water at room temp. (around 20ºC)
When the program is completed, mould into 15 torpedo
2 tbsp
Olive oil
shapes on a greased baking sheet. Leave the dough to
1/2 tsp
Salt
re-prove for 10-20 mins (method as for pizza dough)
3-1/3 cups
Strong white bread flour
DOUGHNUTS
30g (2-1/4 oz.)
Sundried tomatoes
When program is completed, mould into 15 balls and
1/2 tsp
Dried yeast
re-prove for 10-20 mins. Fry in hot oil until golden brown.
Using a wooden spoon, roll the doughnuts in caster sugar
*made up from the water used to soak the tomatoes plus
while they are still ho. Take care not to burn yourself.
fresh water. (see below)
Firstly, soak the tomatoes in a little hot water for 15 min.
Wholemeal (Whole Wheat) Bread Recipes
Drain and chop into pieces, reserving the water.
Here are some tried an tested recipes for making a variety
You can add the tomatoes together with all the
of excellent wholemeal breads
other ingredients at the beginning of the
program. This will give a blended character to
RECIPE 1 (Use Whole Wheat Program)
the loaf.
1-1/3 cups
Water at room temp. (around 20ºC)
1 tbsp
Vegetable cooking oil
Alternatively, you can add the tomatoes midway
1 tsp
Salt
through the cycle. This will retain their individual
3-1/3 cups
Wholemeal bread flour
character and give more flavor to the bread.
1 tsp
White sugar
2 tsp
Dried yeast