Yeasted Banana Sandwich Bread

This post is way over due! Aparna had chosen this be baked in September for the We Knead to Bake Group.But I couldn’t bake it back then.So when the time came to bake for bakeathon,I decided to catch up with the missed bakes.

This bread tastes great as such. I loved it toasted. The kids enjoyed it as french toast.

I used:

Whole wheat flour- 2 cups
All purpose flour- 1 cup
Instant yeast – 2 teaspoons
Honey-1 tablespoon
Lukewarm milk-1/2 – 3/4 cup[see notes below]
Vital wheat gluten- 1/2 tablespoon
Butter,softened – 25 grams
Salt – 1 teaspoon
Banana-2 medium sized / 1 1/2 cup chopped. Puree and use
Oats- 1 tablespoon

Take the flours, salt, vital wheat gluten, salt, yeast in a bowl and mix. Add melted butter, banana puree, honey and mix.
Add milk little by little and knead to get a shaggy dough.

Remove from bowl and transfer on to the counter / board and knead well to get a smooth , elastic dough.
Transfer to an oiled bowl, applying oil on the dough. Cover loosely and let it rise to double the volume.

Transfer the dough onto a surface dusted with a little flour and punch out the air.Flatten it out and fold as a loaf as seen below.Pinch the seams so that they do not open up on baking.

Place the prepared dough inside a loaf tin, seam side down and cover loosely and let it rise till the dough reaches the height of the sides of the tin.
Brush the top with milk and sprinkle with oats. This is optional though

Bake in a preheated oven at 180 degree C for 45 minutes or till the bread sounds hollow when tapped. Once done remove from the oven . After a few minutes take out the bread from the pan and transfer onto a wire rack.

Slice after the bread has completely cooled down.

Note:

The original recipe mentioned 3/4- 1 cup milk but I used a little over 1/2 cup.
You can use bread flour instead of APF. In that case omit the vital wheat gluten