Banana Sweet Bread

With a great sweet dough recipe, variations are endless.  You can make raisin bread or cinnamon rolls or even hot cross buns.  All home bakers should have at least one great sweet dough recipe in their repertoire. The Good Housekeeping Illustrated Cookbook is a good place to start. 

Bread is magic and every country has its own way of conjuring yeast and flour and water into nourishment that not only sustains life but also gives many a reason to continue living.  (Thinking of my friend, Carol, here who would probably choose bread if she were only allowed to eat one thing for the rest of her life.)  From the roti canai of Malaysia and the baguette of France to the pão de queijo of Brazil and the aish baladi of Egypt, we have taken bread to heart as we learn to love the places we have called home.  Bread is comfort, from the therapeutic act of kneading the dough and the deep yeasty smell as it rises in a warm place, to the heady aroma while it bakes, drawing the family near.  I guarantee, you’ll never have so many friends as when fresh bread comes out of your oven.

This recipe is adapted from my old standby, Good Housekeeping Illustrated Cookbook, 1980 edition. 

Ingredients
For the bread dough:
1/3 cup or 75g sugar
1 packet active dry yeast (1/4oz or 7g) I use Fleischmann’s Rapid Rise.
1/2 teaspoon salt
2 1/2-3 cups or 315-375g flour
1/2 cup or 120ml milk
1/3 cup or 75g butter
1 egg
1 medium banana

For the filling:
2 medium bananas
3 tablespoons or 45g butter
Good pinch salt
1/4-1/2 cup or 50-100g light brown sugar
1 teaspoon cinnamon

Method
Put your sugar, yeast, salt and half a cup of flour in the bowl of your stand mixer or other bowl if you are going to use hand beaters.

Put the milk and butter in a microwaveable container and heat until it reaches between 120 and 130°F or 49-54 °C.  If you don’t have a thermometer handy, this would feel quite hot to the touch (I mean, put a finger in it.) but you would be able to keep your finger in it comfortably.  The butter doesn’t need to completely melt.

Pour the warm milk mixture into the mixing bowl and beat until combined.

Add in one banana and one egg.   Beat well.

Add one cup of flour and beat well.

Add more flour, a half a cup at a time until you have a soft dough and it’s too stiff to beat in the mixer anymore.   Use a wooden spoon or a sturdy spatula to mix in the last of the flour.

Scrape the dough out of the bowl and onto a floured surface.  Knead well for about five minutes.

Wash your mixing bowl out and spray the inside with a little non-stick spray or rub with butter.

Form a ball out of your dough and pop it back in the bowl to rest and rise.  Ideally, you want it to double in size.  This can take anywhere from half an hour to an hour, depending on your yeast.

Cover with a cloth and if your room is colder than 80-85 °F or °C, put the stopper in your sink and fill it part way up with hot tap water.  Set the bowl in the sink.

While the dough is rising, grease your bread pan and make the filling.

Melt the butter in a medium sized non-stick skillet and slice the two bananas into the pan.  Throw in the pinch of salt.

The butter will start to bubble up and the bananas will caramelize a little.

They are done when the milk liquids have evaporated and only the oily part of the butter is left.  Set it aside to cool.

When your dough has risen sufficiently, punch it down.  Spread it or roll it out into a rectangle (about 12x18in or 30x45cm) on top of a large sheet of cling film on a clean counter top.

Distribute the bananas and butter evenly over the rectangle of dough.

Sprinkle with the light brown sugar.  As the dough is already sweet, I used about a 1/4 cup of sugar but if your family loves things sweet, feel free to use more.  Sprinkle on the teaspoon of cinnamon.

Start rolling the dough up on the short side until you have a neat tube.  Fold the sides of the roll under.

Place the dough seam side down in your greased bread pan.  Sprinkle with a little flour and, use a sharp knife or lame´ to cut some slits in the top of the dough.  Set in a warm place - this could be the kitchen sink with hot water again, if necessary - and allow to rise until doubled.

When it’s getting close, preheat your oven to 350°F or 180°C.

Almost flowing over the sides of the pan! 

Bake for about 35-40 minutes or until the crust is a nice golden brown and the loaf sounds hollow when thumped.  Turn it out on a wire rack to cool a little before cutting.  This stuff is great just as it is but it is even better when slathered with some butter.

For breakfast the next day, assuming there is any left, toast it and apply butter liberally.  Delicious!

Enjoy!

Lemon Poppy Seed Sweet Bread

A tender crumbed slightly sweet bread full of bright lemon flavor and poppy seeds, this lemon poppy seed loaf is perfect with a smear of butter or a wedge of goats' cheese.

We are all about citrus this #SundaySupper!  Our host for this Easter Sunday is the delightful Jen from Juanita’s Cocina and, like me, she would choose lemony desserts over chocolate ones.  Because we are special like that.  When I read the theme for this week, I knew I wanted to bake bread because I am still in Providence visiting my daughters and I can buy fresh yeast at the neighborhood market.  I just love that stuff!  I’ve called this sweet bread because it’s got some sugar, but it’s not cinnamon-roll-sweet-dough sweet, if you know what I mean.  The sugar is just enough to offset the tart lemon juice and zest.  This loaf is delicious with a smear of butter or to accompany a wedge of goats’ cheese.  I wish I could bottle the aroma as it bakes.

Ingredients
1 packet (1/4oz or 7g) active dry yeast or .6oz or 17g cube fresh yeast
3 tablespoons plus 1 teaspoon sugar
3/4 cup or 180ml very warm water
1 teaspoon vanilla extract
3 cups or 375g flour
1 egg plus 1 yolk (We’ll use the white to glaze before baking.)
3 tablespoons lemon juice
1/4 cup or 60g butter, melted then cooled
Grated zest from 1 large lemon
2 tablespoons poppy seeds plus extra for sprinkling, if desired

Method
Put yeast in a large mixing bowl with 1 teaspoon sugar and pour in the warm water. Let stand until foamy, about 5 minutes, then add in the vanilla. (If yeast doesn't foam, discard and start over with new yeast.)

Nice and foamy.  The brown is from the vanilla.

Add in one-third of the flour and the rest of the sugar.  Mix well.

Divide your second egg and save the white in a small bowl.  Add the melted butter, the other whole egg plus the yolk to the batter.  Mix well.

Then add the lemon juice and lemon zest and poppy seeds and mix again.

Add in the last two cups of flour, one at a time, mixing with each addition.

When the dough gets too stiff to use a spoon, turn it out onto the counter top and mix by hand.

Continue kneading until the dough is elastic and supple.

Put in a greased bowl (use butter or canola oil) and let rise in a warm, draft-free place until doubled in bulk, 30 minutes - 1 hour.

Before rising.

After the first rise.

Punch down and divide in half.

Make two sausage shaped rolls with the dough and then twist them together.

Tuck the ends under.

Put your loaf on a greased baking sheet.  Allow to rise again in a warm place until almost doubled – another 30 minutes – 1 hour.   I set mine on top of the oven because I had vegetables roasting in it for dinner.  If you don’t already have something cooking in our oven, when the time is almost up, preheat your oven to 350°F or 180°C.

Whisk your egg white with a fork or small whisk and brush it on the loaf with a pastry brush or clean paint brush.  Sprinkle with extra poppy seeds if desired.  I know it looks like the poppy seeds are showing and extra wouldn't be necessary, but somehow when they bake, the inside ones don't show as much.

Bake your loaf in the preheated oven about 30 minutes or until it is golden brown and sounds hollow when you thump it.

Enjoy!

As you read this, I will be high above you, winging my way back to Dubai, leaving my baby girls behind.  I am sad thinking about it since I won't see them again till graduation time in June. I wish you all many blessings for Easter.  Please pray for traveling mercies, if you are so inclined. 

And make sure to have a look at all the fabulous citrusy recipes the Sunday Supper group have made for you today!

Better with Citrus Breakfasts:
Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:
Honey Lime Dressing from Ruffles & Truffles Lemon Poppyseed Sweet Bread from Food Lust People Love
Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:
Ceviche from Cookistry
Cilantro Lime Rice from Crazy Foodie Stunts
Citrus Ginger Chicken from Kudos Kitchen
Easy Indian Lemon Chicken from Soni’s Food
Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
Orange Chicken from Cindy’s Recipes and Writings
Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:
Blood Orange Sorbet from My Cute Bride
Broiled Oranges with Toasted Coconut from Neighborfood
Clementine Curd from Small Wallet Big Appetite
Creamsicle Cupcakes from The Meltaways
Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
Fresh Lemon Mousse from Comfy Cuisine
Frozen Lemon Dessert from Gourmet Drizzles
Gluten Free Orange Pound Cake from Simply Gourmet
Honey and Lemon Cake from Happy Baking Days
Key Lime Biscotti from Juanita’s Cocina
Key Lime Cheesecake from Flour on My Face
Key Lime Cookie Bars from Supper for a Steal
Key Lime Truffles from What Smells So Good?
Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
Lemon Coconut Cinnamon Rolls from Chocolate Moosey
Lemon Cookies from Basic N Delicious
Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
Lemon Layer Cake from Crispy Bits & Burnt Ends
Lemon Ricotta Cake from The Urban Mrs.
Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
Mini Meyer Lemon Pies from Cravings of a Lunatic
Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
Omiyage California Citrus Cake from Ninja Baking
Orange Cake with Orange Syrup from The Lovely Pantry
Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
Pink Lemonade Pound Cake from In the Kitchen with KP
Sugar-Free Lemon Meringue Pie from Webicurean
Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:
{DIY} Arancello and Limoncello from girlichef
Orange Creamsicle Smoothies from Mama.Mommy.Mom