Monday, 29 July 2019

Banana Cocoa Yeast Bread

The usual methods of making good use of over-ripen bananas were to add them in cakes or muffins. Another alternative was to add the banana to bread. The sweet mashed banana not only gave the bread the sweetness, but also a nice aroma. Added cocoa powder to about half of the dough, to give the bread a beautiful swirl pattern when cut 😍

The other two recipes of my banana yeast bread trilogy
Click the links to accesss 😊
Banana Butter Yeast Bread

Sugar Crust Cocoa Banana Bun


Pan size: Jamie Oliver Bread Pan 1.5L 21x13x10cm
Baking temperature: 190℃ for 15 minutes, 180℃ for 15 minutes, turn off the power and sit in the oven for 5 minutes.

Ingredients

Ingredient A
225g bread flour
25g top/cake flour
30g raw cane sugar
3g fine salt
3g instant dry yeast

Ingredient B
100g cold milk
20g beaten egg
20g unsalted butter, melted
20g sourdough, 100% hydration *
50g mashed banana
5~10g water, to be added depending on the moisture of the dough

Ingredient C
3g cocoa powder, to be added to the dough later

some beaten egg as egg wash

* 20g sourdough can be replaced by 10g each of bread flour and water

Directions

1. Mix Ingredient A in a big mixing bowl before adding Ingredient B.
Ingredient A

Ingredient B

mashed banana of Ingredient B

Cold milk of Ingredient B

Mix all the ingredients together into a big lump. Cover and rest for 15 minutes before kneading the dough by hands. You can also knead the dough in a stand mixer or bread maker.

Knead the dough till reaching window pane stage.

Shape into a smooth ball.

2. Divide the dough into 283g and 200g portion. The smaller portion will mix with cocoa powder to form the cocoa dough.


Knead into a smooth cocoa dough.

Place the two dough in separate, lightly greased mixing bowls. Spray some water over, cover with lids, and let the dough proof in room temperature for about 70 minutes, or till double in size.

End of 1st proofing.

3. Invert the dough onto a floured work top. Deflate the dough, and roll out into two flat dough of about 1cm thick.

Stack the cocoa dough on top of the banana dough.

Roll up the dough, starting from the shorter end, into a log.


Lower the dough into a bread pan greased with butter.

Spray some water, cover with a tea cloth, and let it proof in room temperature for about 1 hour, or till the dough double in size.

End of 2nd proofing

4. Start to preheat the oven to 190℃ for about 10 minutes. While waiting for the oven, brush some egg wash over the dough.

5. Bake at lower rack of a preheated oven at 190℃ for 15 minutes, 180℃ for 15 minutes, turn off the power and sit in the oven for 5 minutes.

6. Remove the dough from the oven, and invert out the bread immediately onto a cooling rack.



Let the bread cool down to room temperature before cutting. Enjoy 😋





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