CAVENDISH TOASTING LOAF

3 cups All-Purpose Flour (360g)

1 Tbsp sugar (14g)

1 1/2 tsp salt (9g)

1/4 tsp baking soda

1 Tbsp instant yeast

1 six-inch ripe banana, pureed

2/3 to 3/4 cup milk

1/4 cup water (57g)

2 tablespoons vegetable oil or olive oil (25g) cornmeal, to sprinkle in pan

Measure the flour and whisk together with the sugar, salt, baking soda, and instant yeast into the bowl of a stand mixer.

In a microwave-safe measuring cup add the pureed banana and add enough milk to bring it to the one cup level; add the water and oil to the cup and then stir. Place the cup into the microwave and heat for 60-90 seconds to between 120°F and 130°F (no higher so you don’t kill the yeast). Pour the warmed liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.

Using the flat beater, beat at high speed for 1 minute; the dough will be smooth and soft. If you don’t have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.

Lightly grease an 8 1/2” x 4 1/2” loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise at room temp, till it crowns over the rim of the pan. about 1/4 inch; about 45 minutes to an hour. While the dough is rising, preheat the oven to 400°F.

Remove the cover, and bake the bread for 25 to 30 minutes, till it’s golden brown and its interior temperature is 190°F.

Remove the bread from the oven. After 5 minutes turn it out of the pan to cool. Let the bread cool completely before slicing.