Banana & Orange Bread

By jjadin

Really delicious, but didn't cook because it was too much volume. Recommend cutting recipe by a 1/4 to make a much more bakeable loaf.

Ingredients

• 4 1/2 cups white bread flour, plus extra for dusting
• 1 tsp salt
• 1 tsp superfine sugar
• 1 tsp active dry yeast
• 3 tbsp butter, diced
• 1 large ripe banana
• 3 tbsp honey
• 4 tbsp orange juice
• cant 1 cup lukewarm buttermilk
• vegetable oil, for brushing
• milk, for glazing

Preparation

Step 1

Sift the flour and salt into a bowl and stir in the sugar and yeast Add the butter and rub in with your fingertips. Mash the bananas in another bowl with a fork and add to the mixture with the honey. Mix well and make a well in the center. Pout in the orange juice and buttermilk and stir well with a wooden spoon until the dough begins to come together, the knead with your hands until it leave side side of the bowl.

Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If necessary, knead in a little more flour if the ripe bananas have made the dough very sticky.j Brush a bowl with oil. Shape the dough into a ball, put it in the bowl, and put the bowl into a plastic bag or cover with a damp dish towel. Let rise in a warm place for an hour, or until the dough had doubled in volume.

Brush a 9X5X3 inch loaf pan with oil. Turn out the dough onto a lightly floured surface, punch down with your fist, and knead for 1 minute. With lightly floured hands, shape the dough into a rectangle the same length as the pan. Flatten slightly, fold it lengthwise into 3, and place in the prepared pan, seam side down. Put the pan into a plastic bag or cover with a damp cloth and let rise in a warm place for 30 minutes, until the dough has reached the top of the pan.

Preheat the oven to 425F. Brush the top of the loaf with milk, and bake for 30 minutes, until it has shrunk from the sides of the pan, the crust is golden brown, and it sounds hollow when tapped on the bottom with your knuckles. Turn onto rack to cool.