Candice (girl_next_dork) wrote in hyp0glycemia,

Oh, recipes are cool.

I have been baking my own bread for several months now, and it's a really fun way to get more acquainted with my blood sugar. For times when I've been eating too many carbs, I add more nuts, or even protein powder, to the dough. But right now, I've been getting too much protein, so I've been playing with banana (and even avocado - no, trust me) breads.

By the way, has anyone had trouble baking with stevia? I just bought some and feel like it's killing yeast. I can't find anything about this online. Anyway. On with the bananas.


1 packet Fleischmann's active dry yeast <3
1/4 cup fruit juice
1 3/4 cups warm water (~100 F)
2 bananas

Mush the bananas to the best of your ability, mix 'em all in a big bowl, and let the yeast fizzle for a while (about 5 minutes). Then add...

1/4 cup nutritional yeast
a few hearty whacks of cinnamon (enough to make you wonder if it's too much cinnamon)
then some more cinnamon
3/4 cup olive oil
1 egg
6+ cups whole wheat flour
1 teaspoon salt

Slowly add in the flour a cup or two at a time and knead. KNEAD LIKE YOU HAVE NEVER KNEADED BEFORE. Try to take down the banana lumps with your fingers and really mix it into the dough. It'll take a lot of flour - and then more flour - to take away the stickiness, but keep going! Keep adding flour until you can handle it and come back with clean hands.

Set the oven on its lowest temperature, turn it off, then put the dough in and let rise for 70 minutes or so.

Punch the dough down, add any nuts you might want, then seperate into two loaf pans. Set the oven to 375, put the bread in for about 40 minutes, until the crust is a nice brown, then slice and enjoy.
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