Banana Feather Loaf
DOUGH STARTER
1/2 cup plus 1 tbs flour
125ml water
1 tbs honey
1/4 tsp yeast
FLOUR MIXTURE
1 1/2 cups flour
3/4 tsp yeast
2 tbs dry milk
4 tsp unsalted butter, softened
3 very ripe bananas, mashed
1 tsp salt
1/2 tbs butter, melted
To make dough starter
- Place flour, water, honty, and yeast in bowl and whisk until smooth. Cover and set aside.
To make flour mixture:
- Combine flour with yeast and dry milk. Sprinkle mixture over top of dough starter. Cover with cling wrap and stand for 24 hours
- Add butter and mashed banana to bowl and mix with dough hook. Cover with cling wrap and rest for 20 minutes
- Sprinkle with salt and knead until smooth and shiny.
- Transfer dough to an oiled bowl, lightly spray top of dough and cover with cling wrap and allow to rise 2 hours
- Place dough on floured surface and press down to form a rectangle. Fold dough back into container. Again oil top of dough and cover. Let it rise for another 2 hours
- Again place dough on floured surface and shape into loaf. Place in buttered loaf pan. Cover loosely with cling wrap and let it rice for 1 1/2 hours
- Preheat oven 230C 1 hour before baking
- Bake bread for 5 minutes.Lower heat to 190C and back for 15 minutes. Again turn down heat to 180C and bake another 10 minutes
- Remove bread from oven and set on wire rack. Brush with melted butter
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