Banana
bread as we know it is usually a moist, sweet, cake-like quick bread, that is a
bread that is leavened with baking powder. This month’s bread however is a twist on not
just banana bread but also the classic white sandwich bread.
This
Banana Bread is a yeasted slightly sweet sandwich bread that makes particularly
excellent peanut butter sandwiches. Also try making French toast with it .You
can also make savoury sandwiches with this Banana Bread or serve it on the side
with curries or soup.
This
is a recipe for Sandwich Bread so it’s best to leave it plain. If you would
like to flavour the bread with something though, here are some suggestions for
flavour pairings/ combinations that go well with banana.
Fruit
- Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango,
Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry
Spices
- Cardamom, Cinnamon, Clove, Ginger, Tea
Others
- Caramel, Coconut, Coffee, Dark Chocolate, Hazelnut, Honey, Macadamia, Maple,
Oatmeal, Pecan, Walnuts, White Chocolate
Yeasted Banana Sandwich
Bread
(Adapted
from http://www.kingarthurflour.com/recipes/yeasted-banana-sandwich-bread-recipe)
Ingredients:
3/4
to 1 cup lukewarm milk
2
cups whole wheat flour
1
cup all-purpose flour
1/2
tbsp vital wheat gluten*(optional)
25gm
butter, soft at room temperature
2
tsp instant yeast
1
tsp salt
1
tbsp honey
Method:
*If
you can find bread flour use that instead of all-purpose flour. Otherwise use
vital wheat gluten with all-purpose flour for a more “chewy” textured bread.
You can leave out the gluten if you don’t have it and use just all-purpose
flour as well.
**This
measurement is not critical, though too much or too little banana will affect
the softness of your dough and texture of your bread.
Put all the ingredients except the milk, in
a large bowl or the bowl of your machine. Add 3/4 cup of milk and knead until
you have a shaggy dough. Add more milk if you think your dough needs it to get
this consistency.
Knead further by hand until you have a
soft, smooth and elastic dough that’s not sticky. Shape it into a ball and
place it in an oiled bowl and let it rise for about 1 1/2 hours or 2 hours till
about double in volume.
Gently
deflate the dough and shape the dough into a loaf that will fit into a lightly
greased 8 1/2" x 4 1/2" loaf tin. Loosely cover the loaf tin and let
it rise for about an hour until it is rounded and almost at the edges of your
loaf tin.
Brush with a little milk and top with a
some oats if you like, otherwise leave it plain. Bake at 180F (350F) for about
40 to 50 minutes or till the bread is done, a nice brown on top and sounds
hollow when tapped.
Let
it cool completely before slicing it. This recipe makes one medium sized loaf.
Sending to Bready Steady Go happening @ Jen’s Food and Utterly Scrummy Food For Families
Sending to Bready Steady Go happening @ Jen’s Food and Utterly Scrummy Food For Families
this bread did turn out nice. I loved it though mine didn't taste so sweet.
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