I had never baked a yeast bread with mashed bananas before, so the prospect of this being a first was exciting to me. The texture and aromas of ripe bananas, yeast and vanilla, while kneading, were curious and exhilarating. The aromas from the oven were laced with intoxicating sweetness. This bread is a welcome addition to the collection of sweet breads, perfect for breakfast, brunch or my occasional breakfast for dinner routine. As you can tell, I was so intoxicated that I couldn't let the loaf completely cool prior to slicing it.
In the last few months I have interchangeably been using Red Star Yeast's active dry yeast and its newly launched magical Platinum yeast. I think I couldn't explain the traits of this new Platinum yeast better than explained in this video clip, here, by Gesine Bullock-Prado, a professional baker. The How to Use Platinum Superior Yeast is also a great guide to baking with Platinum. I know when I use Platinum that my bread will rise in the oven. It seems like Platinum has that extra oomph.
|Platinum shopping bag not pictured|
2 strips of Platinum Yeast (6 packets)
Platinum shopping bag
To enter the giveaway:
1. Follow Red Star Yeast on Twitter and Facebook
2. Tweet "Banana Bread and enter to win @RedStarYeast 's Platinum GIVEAWAY @foodwanderings http://tinyurl.com/adewbmy"
3. Share on Facebook or Google + as an alternative or in addition to twitter: "Banana Bread and enter to win @RedStarYeast 's Platinum GIVEAWAY @foodwanderings http://tinyurl.com/adewbmy"
4. To increase your chances of winning, leave up to three comments below that you followed Red Star Yeast, tweeted and shared this post on social media.
5. For an additional fourth chance of winning, follow Food Wanderings on Twitter, Facebook, Google + or on Pinterest. Comment below to let me know. Would also love to know your favorite yeast bread or yeast creation.
6. Comments are open until midnight Tue., March 12. Drawing will be done by random org. The lucky winner will be announced on Wed., March 13.
7. Shipping only to US and Canadian addresses.
This post is part of my continued professional collaboration series with Red Star Yeast. See below for the entire list in the series.
adapted from Red Star Yeast recipe
1/3 cup water*
1/4 cup oil
1/4 cup honey
3 cups bread flour
1 cup whole wheat flour
7/8 cup banana, mashed
3/4 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon Platinum yeast
Combine Platinum yeast, 1 cup bread flour and salt into a mixer bowl and mix well. Heat up water and oil to 120F -130F and add to the flour mixture. Mix on a low speed with a dough hook attachment. Add the egg, honey, vanilla and bananas and mix for approximately 3 minutes. Add the whole wheat flour gradually while kneading on low speed. Add enough of the remaining bread flour and knead until the dough is smooth and elastic, for about 5-7 minutes. Pat with a film of oil and set to rise in a large glass, ceramic or porcelain bowl covered with saran wrap, in a warm place for up to two hours.
Punch bubbles out of the dough and roll out on a slightly floured surface if necessary to a 14x7 inches rectangle. Starting from the shorter side, roll up the dough tightly. Pinch the edges and tuck under. Place in a greased 9x5 loaf pan with the seams facing down. Cover with a kitchen towel and let rise in a warm place for up to two hours. Bake in a preheated 400F oven for 15 minutes. Reduce heat to 375F and bake for 25-27** minutes longer until browned and loaf sounds hollow when tapped on. Let cool on a rack.
*Bananas vary in water content so add a bit more water if dough is a tad dry.
**Oven temperatures vary so watch your bread. I baked at 400F for 15 minutes, and it took me only 25 minutes longer once the heat was reduced to 375F.
Red Star Yeast series:
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
Jalapeño Cheddar Bread
Date and Orange Tea Ring