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1 stick butter, melted
½ cup sugar
2 eggs
2 bananas, peeled and mashed
1 teaspoon vanilla essence
1½ cups/225g self-rising flour, sifted
1 teaspoon grated lemon rind
½ cup/125ml milk
1. Using the beater attachments, select
speed 6 and cream butter and sugar in
a mixing bowl until creamy and fluffy.
2. Gradually add the eggs, mashed banana
and vanilla essence.
3. Add alternately the milk, flour and
lemon rind.
4. Reduce to speed 3 and beat for 5 minutes.
5. Pour into a lightly greased 9 inch (23cm)
loaf pan.
6. Bake in a moderate oven 350°F (180°C)
for 25-30 minutes or until golden brown.
7. Cool in pan for 5 minutes, turn out and
cool on rack.
1 cup/250ml water
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon sugar
2L cups/350g bread flour
1 teaspoon bread improver
1 tablespoon milk powder
1¼ teaspoons active dry yeast
Extra flour, for kneading
1. Place the water, oil, and then all the dry
ingredients into a mixing bowl.
2. Using the dough hook attachments,
select speed 1 and mix for 1 minute.
3. Remove the dough and place onto a
floured surface to knead. Knead to a
pliable dough.
4. Insert the dough into a lightly greased
bowl, cover with plastic wrap and place
in a warm position until the dough has
doubled in size.
5. Remove the dough and knead to de-gas,
reshape and place into a lightly greased
9 inch x 4.5 inch (23cm x 12cm) loaf pan.
6. Cover the dough lightly and place the
pan into a warm position until the dough
has doubled in size.
7. Bake in a moderately hot oven 400ºF
(200ºC) for 25-30 minutes.
If the dough is too dry add an extra 1-2
teaspoons water, if too sticky add an
extra 1-2 tablespoons of flour.
BHM500XL_IB_A10.indd 22 17/09/10 11:07 AM