Adapted from a friend's home recipe, made with mashed bananas. Very moist and light interior.
Used Trader Joe's white whole wheat flour for the first time. Couldn't tell the difference between KA and TJ flours.
KA $5.99, TJ $2.99.
090515 follow-up observation:
This sandwich loaf was still extremely pillowy soft (without toasting) 4 days after it was baked. This was the most long lasting softness I've ever experienced among all the sandwich loaves I've baked. Must be the enzymes in the banana doing the trick. No more report on this loaf since the last slice was gone.
http://www.flickr.com/photos/33569048@N05/sets/72157617984673373/
| 100% White Whole Wheat Banana Sandwich Bread | |||
| The use of mashed banana significantly extends the keeping time of the loaf | |||
| Adapted From KO's home recipe | |||
| Water Roux Starter | |||
| any amount is fine as long as | bread flour (or whole wheat flour to make 100% WW) | 50 | g |
| the 1:5 ratio is followed | water | 250 | g |
| Whisk both until well mixed | |||
| Heat it up on stove, keep stirring | |||
| until temperature reaches 65 C or 149 F | |||
| (Yippee uses the microwave, about 4 minutes, stir halfway.) | |||
| (Final product should leave a trail when stirred.) | |||
| Put a plastic wrap directly on top to prevent forming a 'skin'. | |||
| Must be cooled to at least room temperature before use. | |||
| Refrigerate up to 3 days. | |||
| Do not use if turns grey. | |||
| Makes 1 twin loaf (530g) plus about 4 - 5 rolls at 60g each | |||
| A. | whole wheat flour | 332 | g |
| sugar | 50 | g | |
| salt | 1 / 2 | tsp | |
| yeast | 8 | g | |
| vital wheat gluten | 2 1/4 | TBS | |
| B. | whole eggs + milk | 137 | g |
| water roux starter | 106 | g | |
| mashed ripe banana | 50 | g | |
| C. | unsalted butter | 25 | g |
| Knead: | Combine A. and B. until a ball is formed. Adjust by adding either flour or water | ||
| in small increments (1tsp ) to form the dough | |||
| Add C. and knead until the dough passes the windowpane test. | |||
| 1st Fermentation: | About 40 minutes at 28 C or 82.4 F, 75% humidity | ||
| Divide: | 265g x 2 for the twin loaf, rest for rolls | ||
| Relax: | 15 minutes at room temperature | ||
| Shape: | twin loaf: | ||
| Deflate | |||
| Roll into an oval | |||
| With the long side facing you: | |||
| Fold 1/3 from top to bottom, press to seal | |||
| Fold 1/3 from bottom to top, press to seal | |||
| Turn seam side down | |||
| Roll and elongate the dough to about 30cm or 12 " | |||
| Upside down and roll into a cylindrical shape | |||
| Seam side down, into the loaf pan | |||
| Final Proof: | About 40 minutes at 38 C or 100.4 F, 85% humidity | ||
| Bake: | 350 F, 35-40 minutes | ||
| (Yippee applies whole egg wash before baking) | |||
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We don't have those in Iowa. We're supposed to be getting a Whole Foods in our largest city, but it hasn't happened yet. I'm actually very jealous of all you people with Trader Joe's access because I've heard so many great things about their stuff.
and the recipe sounds intriguing. My husband is a PB & J nut and I bet this would make a great sandwich. Would you share the recipe?
PS : Love your avatar..who is the cutie?
Betty
Enjoy!
Yippee
Betty
I got curious so gave this one a go today. I tried to follow your steps as close as possible. I used WW for the water roux starter; I didn't have any unsalted butter so I used Becel. Instead of milk I used whey from my milk kefir. That made a difference when it came to the moisture in the dough. I had to add additonal 3-1/2 T of WW flour to make a dough that was tacky but not sticky. Just for the heck of it I thought I would add sesame to the loaf. The loaf turned out good but heavier than my regular sandwich breads. It's pretty sweet so will be used for toast with my strawberry jam. Lovey bread! Thanks Yippee!
althetrainer:
You're welcome. I'm glad that you've explored another new recipe. Sometimes it takes a lot of courage to try something you're not familiar with. I hope this will add another healthy and delicious variation to your choice of breads for your family.
Next time, you may hold back a portion of the whey and add it gradually as the dough is kneaded. Stop when the dough has reached the consistency you think is right. By doing it this way, you may avoid adding extra flour.
You may also decrease the amount of sugar used if hubby doesn't like it sweet. I up the sugar to cover up the bitter after taste.
Last but not least, was this loaf dense or it's just heavy in weight? Try holding back the liquid as I suggested above. Hope it will turn out even better next time. To me, this was THE most airy and fluffy toast loaf I've ever made.
Yippee