Lately I've just been obsessed with making bread in this antiquated bread machine I nabbed from my parents' room-of-lost-and-forgotten appliances. I made banana bread last night and the dough did some crazy rising, mushrooming over the top of the baking bucket thing. I think the two ripe bananas (instead of 1/3 c mashed banana) made the dough extra gassy and I only mixed up two of the bread machine recipe book's recipes.. a sweet butter bread and banana bread. One calls for 1/2 c water, the other wants 1/4 c water; since I didn't notice that until it was too late (1/2 c water was the first ingredient in), I thought I'd add an additional 1/4 c flour. I also didn't add the full 1 1/4 tsp active dry yeast 'cause I didn't want to open another packet of yeast just for the 1/4 tsp. That didn't seem to affect the bread at all.
Tastes great and it's not like any moist banana bread you'd get at a store. It's not dense or heavy. It's airy, moist and very banana scented. I can't think of a bread texture that this reminds me of.The curry bread still sits relatively untouched in my fridge. I don't think that the woodland creatures near me would be interested. I should let it dry out and crumble it to make something else...
