Yeast Banana Bread Culinary Labz Instant yeast 3 4 1 tsp. banana puree 100 gm. olive oil 2 tbsp. milk plus water 200 240 ml. method: mix flours, salt and yeast in a big mixing bowl. add the banana puree and mix well. now add the honey to the milk water mixture and stir. add this to the flour mixture and knead it gently using the stretch and fold method. Temperature: yeast is very s ensitive to temperature. it gets activated at around 10 degrees celsius. it is more active between 21 27 degrees celsius and gets ineffective after 49 50 degrees celsius. so, always use lukewarm water for proofing yeast. hot water will instantly kill the yeast.
Yeast Banana Bread Culinary Labz Remember that bread baking is all about the technique, judgement (especially the proofing time), quality and quantity of ingredients used and so on. there is nothing special in a recipe. a bread proofed for a longer time using lesser yeast tastes far better than a bread with more yeast and a faster rise. treat each bake as a learning experience. Preheat the oven to 350 degrees while the bread rises. (optional) beat an egg with a tablespoon of water and use it to brush the top of both loaves. bake the loaves at 350 degrees for 30 to 35 minutes, until well browned. remove from the oven and turn out onto a cooling rack. cool bread completely before cutting. For a stand mix, knead for 5 minutes. if using your hands, knead for about 8 12 minutes, depending on how much you can knead during that time. place dough in a container or bowl, cover and rest for 1 hour. during this time, grease a 7 x 3.25 inch loaf pan. if using a larger loaf pan (8.5 x 4.5 or 9 x 5), double the ingredients. Place the dough in a lightly greased 8 1 2" x 4 1 2" loaf pan or 9" x 5" pan (for a wider loaf), cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it feels puffy to the touch. bake the bread in a preheated 350°f oven for 35 to 40 minutes, until an instant read thermometer inserted into.
Yeast Banana Bread Culinary Labz For a stand mix, knead for 5 minutes. if using your hands, knead for about 8 12 minutes, depending on how much you can knead during that time. place dough in a container or bowl, cover and rest for 1 hour. during this time, grease a 7 x 3.25 inch loaf pan. if using a larger loaf pan (8.5 x 4.5 or 9 x 5), double the ingredients. Place the dough in a lightly greased 8 1 2" x 4 1 2" loaf pan or 9" x 5" pan (for a wider loaf), cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it feels puffy to the touch. bake the bread in a preheated 350°f oven for 35 to 40 minutes, until an instant read thermometer inserted into. In a measuring cup, combine the milk, sugar, butter, and salt, and heat to 115 °f. with the mixer running, add the milk mixture to the flour mixture. then add mashed bananas, 1 egg, and 1 egg yolk (reserve the white for brushing over the loaves.) beat at low speed until combined, then beat at medium speed for 3 minutes. Smooth out the top of the batter within the bread pan. bake in the oven for 65 70 minutes at 325 degrees f or until golden brown. take out of oven and let the banana bread cool down in the bread pan for 10 minutes. use oven mitts. do not remove the banana bread from the bread pan during this 10 minute cool down period.
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