DIRECTION

Formula

1. Add the warm milk, yeast and water into a mixing bowl and whisk gently to combine.
   Set aside for 10 minutes to allow the yeast to activate.
2. Add the eggs, and whisk gently to break the egg yolks.
3. Add the banana powder, sugar, flour and salt, and mix to form a scraggly dough.
4. With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 – 5
   minutes.
5. Divide the butter into roughly 4 portions. Add the first portion of butter, in
   increments, after the first 5 minutes of kneading. Allow the butter to be mixed
   well into the dough. This should take about 2 minutes.
6. Repeat with the other 3 portions of butter, kneading the dough for about 2 – 3
   minutes after each addition.
7. Once all the butter is incorporated, scrape down the sides of the bowl, and knead
   the dough for 20 more minutes at speed 5 or 6.
8. The dough will have been kneaded enough when it can be lifted fairly cleanly off the
   bottom of the bowl when picked up with the dough hook. It will be very soft and
   tacky to the touch, but shouldn’t stick to fingertips.
9. Carefully pick up the dough ball and place it back in the mixer bowl (or another
   large bowl).
10. Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.
11. Turn the dough out onto a lightly floured surface. Deflate the dough by flattening
    it lightly. Measure the weight of the dough, and then divide it into 6 equal
    portions.
12. For each portion (with the smooth side down), fold in the edges towards the middle.
    Carefully flip the dough over, and using a cupped palm, roll the dough portion on
    your work surface until you have a smooth dough ball.
13. Place the dough balls in the loaf pan in a zig-zag manner. This will likely be a fairly
    snug fit.
14. After arranging the dough balls in the loaf pan, flatten them slightly. Then cover
    the pan with plastic wrap and set aside.
15. Proof the bread in the covered loaf pans for about 2 hours at room temperature, or
    until doubled in size, and almost reaching the top of the pan. Preheat the oven to
    325°F/163°C before baking the loaves.
16. Once doubled in size, brush the tops with an egg wash.
17. Bake in preheated oven until golden brown on top and the internal temperature
    registers 190°F/88°C. This can take about 35 – 45 minutes.
18. Remove from the oven and let the bread loaf cool slightly – about 5 minutes.
19. Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool
    completely. Store in an air-tight container.

INGREDIENTS

Formula

• Wheat flour 52.13%
• White sugar 3.07%
• Banana powder 7.17%
• Eggs 15.37%
• Unsalted butter 8.20%
• Water 6.35%
• Milk 6.35%
• Yeast 0.31%
• Salt 1.02%