Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
The lure of bread making
by
Happy Homebaker
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 725 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
FOOD PROCESSOR FRENCH BREAD
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
FOOD PROCESSOR FRENCH BREAD
Garlic and Basil Bread
Bread Stuffing For Turkey (Works Well With Chicken Also)
The Goodness of an old Fashioned Bread in the New-Fashioned Way
Eggplant In The Style Of Modugno (Melanzane A
© 2025 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
%3C/p%3E%3Cp%3EAs%20compared%20to%20store-bought%20banana-flavoured%20loaf%20bread,%20this%20homemade%20version%20has%20got%20only%20a%20slight%20hint%20of%20banana%20fragrant...%20it%20is%20'there%20and%20yet%20not%20there',%20you%20know%20what%20I%20mean?%20Even%20though%20this%20bread%20is%20made%20with%20the%20straight%20dough%20method,%20without%20using%20any%20sponge%20dough%20or%20tangzhong,%20the%20texture%20remains%20soft%20for%20two%20days.%20Yet,%20this%20loaf%20may%20not%20pass%20a%20bread%20making%20test.%20I%20read%20that%20it%20is%20not%20the%20best%20way%20to%20judge%20a%20loaf%20just%20by%20its%20appearance%20and%20texture.%20Although%20the%20texture%20is%20soft,%20and%20the%20holes%20on%20the%20crumb%20appear%20to%20be%20evenly%20spaced%20out,%20lots%20of%20bread%20crumbs%20fell%20off%20as%20I%20sliced%20up%20the%20loaf.%20Evidently,%20I%20must%20have%20over-proof%20the%20dough,%20either%20during%20the%20first%20fermentation%20or%20the%20second%20rise%20:(%3C/p%3E%3Cp%3EI%20guess,%20partly%20because%20of%20my%20repeated%20failures,%20I%20am%20constantly%20lured%20to%20make%20the%20next%20loaf,%20again%20and%20again.%20I%20probably%20won't%20give%20up%20until%20one%20day%20I%20am%20able%20to%20churn%20out%20a%20satisfactory%20loaf%20from%20my%20kitchen.%3C/p%3E%3Cp%3EBanana%20Loaf%20Bread%3C/p%3E%3Cp%3EIngredient:%3C/p%3E%3Cp%3E(makes%20one%2020x10x10cm%20loaf)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EStir%20bread%20flour,%20caster%20sugar,%20salt,%20milk%20powder%20and%20instant%20yeast%20in%20a%20mixing%20bowl.%20Make%20a%20well%20in%20the%20centre,%20add%20in%20mashed%20banana,%20fresh%20milk%20and%20egg.%20Reserve%20about%2030ml%20of%20water%20and%20add%20the%20rest%20into%20the%20mixing%20bowl.%20Mix%20the%20ingredients%20with%20hand%20and%20slowly%20form%20into%20a%20rough%20dough.%20Add%20in%20a%20little%20of%20the%20reserved%20water%20if%20the%20mixture%20is%20too%20dry.%3C/p%3E%3Cp%3ETransfer%20dough%20to%20a%20lightly%20floured%20work%20surface.%20Knead%20the%20dough%20till%20smooth.%20Add%20in%20the%20reserved%20water%20a%20little%20at%20a%20time,%20knead%20well%20after%20each%20addition.%20(This%20way,%20the%20dough%20will%20not%20be%20too%20wet%20and%20sticky).%20Use%20up%20all%20the%20reserved%20water.%20The%20whole%20process%20should%20take%20about%2010mins.%3C/p%3E%3Cp%3EWhen%20the%20dough%20is%20smooth,%20knead%20in%20the%20butter.%20Continue%20to%20knead%20the%20dough%20until%20it%20no%20longer%20sticks%20to%20your%20hand,%20becomes%20smooth%20and%20elastic.%20This%20should%20take%20about%20another%2020%20mins.%20Do%20the%20window%20pane%20test:%20pinch%20a%20piece%20of%20the%20dough,%20pull%20and%20stretch%20it.%20It%20should%20be%20elastic,%20and%20can%20be%20pulled%20away%20into%20a%20thin%20membrane%20without%20tearing/breaking%20apart%20easily.%3C/p%3E%3Cp%3EPlace%20each%20dough%20in%20lightly%20greased%20(use%20vegetable%20oil%20or%20butter)%20mixing%20bowl,%20cover%20with%20cling%20wrap%20and%20let%20proof%20in%20room%20temperature%20(around%2028%20to%2030%20degC)%20for%20about%2050mins%20to%201%20hour,%20or%20until%20double%20in%20bulk.%3C/p%3E%3Cp%3ERemove%20the%20dough%20from%20the%20bowl%20and%20give%20a%20few%20light%20kneading%20to%20press%20out%20the%20gas.%20Divide%20dough%20into%20two%20equal%20portions.%20Roll%20into%20rounds.%20Cover%20with%20a%20damp%20cloth%20or%20cling%20wrap%20and%20let%20the%20doughs%20rest%20for%2025mins.%3C/p%3E%3Cp%3EOn%20a%20lightly%20floured%20work%20surface,%20flatten%20each%20dough%20into%20a%20round%20disc,%20roll%20the%20dough%20from%20the%20centre%20to%20the%20edges%20until%20the%20diameter%20is%20about%209%22.%20Flip%20the%20dough%20over.%20Fold%20the%20dough%201/3%20from%20the%20left%20side%20towards%20the%20centre.%20Fold%20over%201/3%20from%20the%20right%20side,%20to%20form%20a%20long%20rectangle%20(about%209%22%20x%203%22).%20Starting%20from%20the%20shorter%20end%20roll%20up%20swiss-roll%20style.%20Pinch%20and%20seal%20the%20seams.%20Place%20the%20two%20doughs,%20seam%20side%20down,%20in%20a%20well%20greased%20pullman%20tin.%20(See%20illustrations%20below).%3C/p%3E%3Cp%3ECover%20with%20damp%20cloth%20or%20cling%20wrap%20and%20leave%20doughs%20to%20proof%20for%20the%20second%20time%20for%20about%2055mins%20(at%20temperature%2032%20degC)%20or%20when%20the%20dough%20has%20almost%20reached%20the%20rim%20of%20the%20tin.%20Brush%20with%20egg%20wash.%3C/p%3E%3Cp%3EBake%20in%20pre-heated%20oven%20at%20180%20deg%20C%20for%2040%20mins%20or%20until%20golden%20brown.%20Cover%20with%20a%20foil%20if%20the%20top%20browns%20too%20quickly.%20%20Remove%20from%20oven,%20unmold%20immediately%20and%20let%20cool%20completely%20before%20slicing.%20Once%20cooled,%20store%20immediately%20in%20air-tight%20container.%3C/p%3E%3Cp%3ERecipe%20source:%20%E5%A4%A9%E7%84%B6%E3%80%81%E6%97%A0%E6%B7%BB%E5%8A%A0%E7%9A%84%E6%89%8B%E4%BD%9C%E9%9D%A2%E5%8C%85%20by%20%E7%8E%8B%E4%BC%A0%E4%BB%81%3C/p%3E){kind=link}