Very nice with a tart goat cheese...
Yeast-raised Banana Bread
To my palate, it tastes like what quickbread versions wish they could
be -- sweet and banana and a hint of spice, tasty enough plain, but
not nearly as rich or heavy as the usual supersweet and often oily version.
Whisk or sift together
400 grams hard wheat*, milled fine with
1/2 teaspoon mace pieces
1/2 teaspoon cinnamon bits
2 inches of vanilla pod, chopped
1 teaspoon salt
1 teaspoon instant yeast
1/4 cup powdered buttermilk**
2 ripe bananas
1 tablespoon honey
1 egg
Mash the bananas, honey, egg, buttermilk, and add water to total 2 cups
Mix sifted flour mixture in food processor (regular blade) with
liquids. It will be very soft and wet, not properly kneadable. Stir in
1 tablespoon of cold butter, cut into bits
And when well mixed, stir in
1/3-1/2 cup toasted walnuts, in large pieces
Let it rise until at least doubled in bulk; stir down and scrape into
an oiled or buttered loaf pan, or divide into 6 large muffin pans,
oiled or buttered
Bake at 350F for 50 minutes, to 205F internal temperature, for a
loaf, or at 400F for 25 minutes for large muffins
*If not milling your own flours, use
2 2/3 cups bread flour plus
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
and add 1 teaspoon vanilla extract to liquid ingredients before
kneading into the flour
**Use 1 cup buttermilk in place of the buttermilk powder, and stir it
into the flour
--diane in los angeles
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