Wednesday, October 27, 2010
Yes, Banana bread, literally. A true kneaded bread.
There “was” no butter or oil in the recipe, but I used some melted butter to coat the dough balls when I put then into the pan, so that they won’t stick to each other.
This is an Angmoh(caucasian) bread. Do not expect super soft, like pillow type of Asian bread. It was soft when fresh from oven, but turns harder quite fast. My kids finished up the pan of bread by dinner time, and it was still ok, not very very hard. As Jamie says, this is a chewy bread. So exercise your gums a bit.
250gm bread flour
1 tsp sugar
Pinch of salt
1 and 1/2 tsp instant yeast
180gm bananas, mashed
2 Tbsp honey
25gm chopped nuts (walnuts or almonds, as you fancy)
Few teaspoons of water if needed
Some melted butter
Some honey for brushing
Some almond flakes for sprinkling
1. Mix bread flour, yeast , salt and sugar together.
2. Pour in mashed bananas and honey, and incorporated everything into a dough.
3. Do not be tempted to put in water too soon, not until you have pressed everything into a dough. It will come together, but it will be hard. If too hard, then add water by the teaspoon until a more pliable dough is achieved.
4. Knead dough until it is smooth and elastic. Put in the nuts and knead until well incorporated.
5. Cover dough and let it proof for 1 hour or until double.
6. Punch down dough and give it another 2 minutes of kneading.
7. Pinch a bit of the dough, about the size of a lime (not calamansi, but if you like it really small, you can make them that size) and roll them into balls. Repeat until all the dough is finished.
8. Line one 8 inch pan with baking paper.
9. Dip each ball of dough into melted butter, make sure all surface is rolled in the melted butter.
10. Arrange the buttered dough balls into the lined pan.
11. Let it proof until double again for about another 45-60 minutes.
12. Preheat oven at 190C (that’s according to JO, but I do it at 170)
13. Generously brush some honey over proofed buns and sprinkle some sliced almonds over it.
14. Bake for 20 minutes or until nicely caramelized.