Yogurt Banana Bread 香蕉优格面包
Awayofmind Bakery House
Awayofmind Bakery House
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  • 1/2 tsp dried instant yeast
  • 1/8 tsp salt
  • 1. Place all ingredients into the mixing bowl
  • 2. Let the dough form a ball, sprinkle with some water on the dough, cover and proof until the dough double it size.
  • 3. Flour the work surface with bread flour, punch out the air in the dough, divide the dough into two and let it rest for 15 mins.
  • 4. Flatten the dough into long shape, roll up swiss roll style, flatten the dough again into long shape and gently roll up swiss roll style. (repeat it on the second dough)
  • 5. Place the bread dough into the greased toast tin, place them close to each other. Sprinkle with some water, and close the toast tin, let the dough proof for the second time for around 60 mins or until it is 90% reaching the edge of the toast tin.
  • 6. Preheat the oven to 210C bake the bread with lid on for 35mins. Cool completely before slice the bread.
  • 1. The time and temperature of baking depends on the capacity of your oven.
  • 2. Depends on the flour you used, if the dough texture is too dry, you may need to add a bit milk or water. If the dough texture is too wet, you may need to add more flour.



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