I decided to make this bread because I had some extra ripe bananas, and more bread flour than I know what to do with.

My roommate recently bought me a 50 lb. bag of bread flour in effort to encourage me to bake more bread. It's totally working. I plan to post each unique recipe I make with this giant bag. Check out these pretzels!

The Recipe(Condensed)
  • 1/2 cup water
  • 1 cup sourdough starter
  • 2 eggs
  • 3 ripe medium-sized bananas
  • 1 packet instant yeast
  • 1 tsp cinnamon
  • 1/3 cup sugar
  • 1/2 tsp ginger
  • dollup of coconut oil
  • some salt (1/2 tsp?)
  • 5 cups flour, divided
  • I used 2 9x5" loaf pans
  • A KitchenAid Mixer
  • measuring cups/spoons.

Step 1: Yeast, Starter and Eggs.

When proofing yeast, I make a warm bath for my mixing bowl in the sink. I plug the sink and fill it with about an inch of warmish water. I always check how warm the water is by checking it with my wrist. If the water feels hot on your wrist, you'll most likely kill your yeast, which we don't want. Warm to the wrist=perfect.

If you are finicky and want to be perfect, get out a thermometer and get your water somewhere between 110F-115F.

Add a half cup of water to your mixing bowl, and sprinkle your yeast packet into the water. Let stand until yeast is hydrated - about 5 minutes.

Then add 1 cup sourdough starter, and 2 eggs. The first part of this recipe will be mixed with the paddle, then move to the bread hook for kneading in flour.

Mix with paddle for about two minutes on medium speed.
I just started learning how to bake sourdough loaves, this will be my next project. Looks great. Thank you for sharing.

About This Instructable




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