Banana with raisins (bread maker)

Category: Yeast bread
Banana with raisins (bread maker)

Ingredients

overripe bananas 3 pieces
margarine crumpet 125 gram
flour 550 grams
salt 1 teaspoon
sugar 90 grams
dry cream 10 tablespoons
fresh yeast 15 grams
raisins 100g
water 280 gram
banana essence 3 drops

Cooking method

  • put all the products in a bucket according to the instructions for your x \ n
  • I have for 5004 so
  • water - mashed bananas - salt - sugar - margarine - cream-flour - yeast and raisins on signal

The dish is designed for

1kg 300gr

Time for preparing:

4 hours

Cooking program:

sweet bread

Note

raisins soaked in cognac overnight
the sweet bread program lasts 3h50m - not enough in my opinion
in principle, you can interrupt the program before baking and let the dough rise and then turn on the baking for 1h 10m
and the crust should have been exposed on a light one, but I missed something
deliciously aromatic

shade
Peace be with you bakers!
do not pay attention to the number on the photo - forgot to put
Banana with raisins (bread maker)

Banana with raisins (bread maker)
vera100865
I'm still very newbie, Tell me. what is a banana essence, where can you buy it and can you replace it with something?
shade
Peace be with you bakers!
Aromatic food essences in baked goods, drinks (in accordance with the current GOST, the definition of "food essences" has been replaced by the term "food flavorings", or "food flavoring") - these are essential oil essences of various substances that are widely used in cooking in the manufacture of confectionery (cookies, gingerbread, muffins, buns, rum babies, cakes) and desserts (creams, puddings, soufflés). With the help of flavors, they enhance the aroma partially lost during processing in jams, confitures, and preserves. They are consumed only in the smallest dose, just a few drops. For example, for rum women with a final yield of 600-700 g, it is enough to add 2-3 drops to the impregnation (200 ml of liquid). For baking macaroons with a yield of 500-600g, add 8-10 drops of essence to the raw dough. For creams, puddings, soufflés (i.e., products without heat treatment), 8 drops are enough per 1 kg.

I bought a set of 5 perfumes for a long time - now I don't even remember where
but in principle, you can not add it
and add vanillin
vera100865
Thank you, I went to soak the raisins
AlenaI
Hello. The recipe is interesting, but how can I calculate it for the maximum weight of my bread machine - 900g?

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