the dough form a ball, sprinkle with some water on the dough, cover and proof until the dough double it size.
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.
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)
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.
the oven to 210C bake the bread with lid on for 35mins. Cool completely before slice the bread.
time and temperature of baking depends on the capacity of your oven.
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.
I followed the instructions almost to a T (I suck at reading instruction manuals)– and some combination of ingredients, a push of a few buttons plus four hours later, I have a crusty soft loaf of bread just in time for the world cup finals
The last time I baked Banana Muffins was for a gathering with my classmates. bananas. bananas. I really love this recipe but unfortunately I didn't have time to take a picture or have a blog post on that