Introduction: Banana Sourdough Bread
My roommate recently bought me a 50 lb. bag of bread flour in effort to encourage me to bake more bread. It's totally working. I plan to post each unique recipe I make with this giant bag. Check out these pretzels!
- 1/2 cup water
- 1 cup sourdough starter
- 2 eggs
- 3 ripe medium-sized bananas
- 1 packet instant yeast
- 1 tsp cinnamon
- 1/3 cup sugar
- 1/2 tsp ginger
- dollup of coconut oil
- some salt (1/2 tsp?)
- 5 cups flour, divided
- I used 2 9x5" loaf pans
- A KitchenAid Mixer
- measuring cups/spoons.
Step 1: Yeast, Starter and Eggs.
When proofing yeast, I make a warm bath for my mixing bowl in the sink. I plug the sink and fill it with about an inch of warmish water. I always check how warm the water is by checking it with my wrist. If the water feels hot on your wrist, you'll most likely kill your yeast, which we don't want. Warm to the wrist=perfect.
If you are finicky and want to be perfect, get out a thermometer and get your water somewhere between 110F-115F.
Add a half cup of water to your mixing bowl, and sprinkle your yeast packet into the water. Let stand until yeast is hydrated - about 5 minutes.
Then add 1 cup sourdough starter, and 2 eggs. The first part of this recipe will be mixed with the paddle, then move to the bread hook for kneading in flour.
Mix with paddle for about two minutes on medium speed.
Step 2: Bananas, Coconut Oil, Spices & Flour.
I find the best way to mash bananas is with my hands. I know a lot of people like to use mashers, but mashers are a lot harder to clean than my hands. :D
After I mushed 3 bananas, and scraped them into the mixing bowl, I added a small dollop of Coconut Oil, in it's solid state. I mixed it again with paddle until the mixture looked smooth.
I then added a cup of flour, spices, and the salt.
After mixture was consistent and smooth, I swapped the paddle for the dough hook on the stand mixer.
Step 3: Knead It
I added the rest of the flour, and let the machine knead the dough for 10 minutes on low. The dough became stiff, and did not stick to my hands when it was properly kneaded. AVOID OVER KNEADING THE DOUGH!
Oil a bowl with some olive oil, and allow the dough to rise for.......a long time. The dough needs to double.
I like to let my dough rise in a powered-off oven, with the light on.
Step 4: Punch Down and Cut.
Bakers all over the world will fight about the right way to punch down dough. I do it by physically punching the dough, then folding the deflated ball in on itself a few times. I let the folded dough rest for 10 minutes, then sliced it in half, so I could bake it in two loaf pans.
I folded each half another four times, then put each half in a loaf pan.
Step 5: Cover and Rise.
I covered it with plastic wrap, and let it rise. Until it arches over the loaf pan. It took forever. I would try putting it in the fridge overnight next time, maybe even longer.
The top on one of them split, which is fine! It adds character.
Step 6: Baking and Cooling.
I baked the bread at 375 for 40 minutes, or until the tops of both loaves are golden brown.
As soon as loaves are cool enough, pull the from the pans, and cool them on wire racks. Serve with whipped butter, or make french toast. These loaves had both banana and coconut undertones. They lasted about three days in my house with hungry rooomates, and the dog even stole a loaf from the counter!
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