I baked a banana walnut bread - yes, it is a loaf bread but definitely not cake-like. Full flavored and dense - just the way I like it...
But I was still not satisfied. I wanted to bake REAL bread - those that needed yeast and rising. And so...
Another one day...
I baked another bread... the apricot bread. This time, the entire process took me 3+ hours but i am so happy with the results.
Banana Walnut Bread (adapted from Women's Weekly)
- 400-460 g mashed banana (overripe bananas)
- 180 g brown sugar (original recipe called for 220 g)
- 2 eggs, lightly beaten
- 40 g melted butter
- 125 ml plain yoghurt (original recipe called for buttermilk)
- 90 g mulberry molasses (original recipe called for treacle)
- 225 g plain flour
- 150 g self-raising flour (i used cake flour)
- 2 tsp mixed spice (i used cinnamon)
- 1 tsp bicarbonate of soda
- 80 g walnuts, toasted and chopped (not in original recipe)
- preheat oven to 180DegC. Grease 14cmX21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides
- combine banana, sugar, eggs, butter, yoghurt and molasses in a large bowl. stir in sifted dry ingredients (do not over-mix). spoon mixture into pan.
- bake for 1 hour. stand bread in pan 10 mms before turing, top side up onto a wire rack for cooling
Apricot Bread (adapted from Good Housekeeping)
- 450 g bread flour, plus extra to dust
- 1 tsp salt
- 25 g unsalted butter, diced and plus extra to grease
- 75 g dried apricots, chopped
- 2 tsp instant dried yeast
- 2 tbsp mulberry molasses
- milk to glaze
- put flour in a large bowl
- add b the salt and rub in the butter.
- stir in the apricots and yeast
- make a well in the middle and gradually work in the molasses and about 225ml hand-hot warm water to form a soft dough. Knead 8-10 min until smooth and then transfer dough into a greased bowl.
- cover and leave to rise in a warm place for 1 1/4 hrs until double in size
- punch the dough to knock back, then divide in half. shape each portion into a small, flattish round and put on a well flour baking sheet.
- cover loosely and leave to rise for another 30 min
- preheat oven to 220degC and put a large baking sheet on the top shelf to heat up
- using a sharp knife, cut several slashes on each round and brush with a little milk (i must be so hungry that i totally forgot this step and went immediately into step 10.)
- transfer the two doughs onto the heated baking sheet. bake for 15 min, then reduce temperature to 190DegC and bake for a further 17 min until bread is risen and sounds hollow when tapped underneath. cool bread on a wire rack.