Wholemeal Bread with banana filling
Wholemeal Bread with banana filling
Ingredients
(A)
400g high protein/high gluten flour
100g wholemeal flour
11g (1 pkt) instant active yeast
65g caster sugar
1/4 tsp salt
(B)
1 egg (B)
120g water
60g butter, soften
Filling
200g mashed banana/steam pumpkin
1egg for brushing
Roll oats for topping
Method
1) Attached dough hook. Put ingredients into mixer bowl using speed 1 to mix well. Change to speed 2 and add egg.
2) Contiune on speed 2 then add water spoon by spoon. Then add butter and mix well.
3) Beat for another 15 minutes until dough elastic . Shape into a ball and cover with damp cloth.
4) Prove for 1 hour or tll double in size.
5) Divide into 2 dough. Roll into oblong shape and spread filling and roll up. Put onto loaf tin.
6) Rest until double in size.
7) Brush egg wash and sprinkle roll oats on top.
8) Bake at 190 c for 25-30 minutes or until cooked.
The banana can mix together with the dough.
KitchenAid Artisan Mixer KSM150
Ingredients
(A)
400g high protein/high gluten flour
100g wholemeal flour
11g (1 pkt) instant active yeast
65g caster sugar
1/4 tsp salt
(B)
1 egg (B)
120g water
60g butter, soften
Filling
200g mashed banana/steam pumpkin
1egg for brushing
Roll oats for topping
Method
1) Attached dough hook. Put ingredients into mixer bowl using speed 1 to mix well. Change to speed 2 and add egg.
2) Contiune on speed 2 then add water spoon by spoon. Then add butter and mix well.
3) Beat for another 15 minutes until dough elastic . Shape into a ball and cover with damp cloth.
4) Prove for 1 hour or tll double in size.
5) Divide into 2 dough. Roll into oblong shape and spread filling and roll up. Put onto loaf tin.
6) Rest until double in size.
7) Brush egg wash and sprinkle roll oats on top.
8) Bake at 190 c for 25-30 minutes or until cooked.
The banana can mix together with the dough.
KitchenAid Artisan Mixer KSM150
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