Banana yeast bread

Another home grown yeast. This time with my favourite fruit, Banana! I used a very ripe banana and it was ready in 4 days, which was the shortest compared to my other yeast. (have you seen my raisin yeast and lemon yeast?)

In fact it was so quick that even on day 2 I could see some bubbles and smell that distinctive aroma. On day 4, as soon as I took the lid off the strong smell of banana hit my nose. And there was me thinking... "Hum, this is good. Very promising. ;) "

So, the yeast was done. Now the bread. The dough took about a day to rise and after I bake it, it came out looking nice and soft. It had a good texture and was nice toasted with butter or cheese. I think this dough will also work well with some sweet filling like custard or cream cheese, or even cinnamon roll might be a good idea too... Next time I'll experiment a bit more. :)

Banana yeast

Water 400ml

Banana 1 (cut into 5-6 pieces)

1. Sterilize the jar which you are going to put the water and banana.

2. Place water, banana in the jar. Put on the lid and give a little shake. Place in a room temperature.

3. Shake the jar a couple of times a day and each time open the lid to give it a fresh air.

4. After a few days, the banana starts to come up to the top, and you'll start to notice some bubbles around the banana as well as "wine-like" smell.

5. When all the banana has come up to the top, and you hear "pop" as you open the lid, that's the sign of done!

**NOTE**

If you noticed any strange smell or mould in the jar, unfortunately it's gone off..., so start again... Make sure that you sterilize everything you use including spoons or measuring cups.

Banana yeast bread

Flour 250g

Banana yeast liquid 180g

Butter 20g

Oil 30g

Egg 1

Sugar 30g

1. Combine all the ingredients and mix until it becomes a dough.

2. Place the dough on a floured surface and kneed for 10 to 15 minutes until the surface of the dough is smooth.

3. Place the dough in a clean bowl and cover. Leave it until the dough has become twice the size of the initial size. (it might take more than a day depending on the yeast and temperature.)

4. Take out the dough on a floured surface, and punch it to get the air out.

5. Reshape the dough and place it in a baking tin. Cover the bread and leave it in a warm place. Prove until the bread has become twice the size of the initial size.

7. Preheat the oven to 200º. Bake for 45 minutes.