Decided to try Jamie Oliver's book again even tho my first recipe King of Puddings from his book was a disaster , partly because I did not follow the recipe exactly I think!
Made Banana Honey Yeast bread from Jamie Oliver's book; Happy Days with the Naked chef.
I halved this recipe! (my measurements in brackets)
otherwise this would make so much......I have left the recipe as Jamie did it except I made it in a bowl , he made it on a table using the well technique, not for me! way too messy tho would be fun if one had kids to help with this......love some of his terminology.
6-8 cups bread flour(4 cups)
2 cups warm water banana mixture(1 cup)
8 TBSP runny honey divided in half( 4 TBSP. honey)
3 pkgs dry yeast( used 2 pkgs)
2 tablespoons sugar(1 TBSP sugar)
2 level tablespoons sea salt(1 TBSP sea salt)
6 very ripe bananas(2- 3 bananas)
extra flour for dusting
Put the flour into a large bowl.
Using 6(3) bananas Peel your bananas then purée them in a blender. Pour it into a measuring cup, then top up with water until you have 2(1) cups.
Pour half your water into the well, then add your yeast, sugar,add half the honey and salt and stir with a fork.
Continue to add the flour in until you get a stodgy, porridgey consistency – then add the remaining water.
Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.Oil the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it,divide the dough into 12 balls, pack these next to each other in a flour-dusted baking pan 13x9 where they will prove together .
and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 375ºF5 for 20 minutes.
Jamie says" Allow to cool for a little while, but it's best served still warm with lots of butter and a glass of milk for breakfast while you read the paper.
Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream."
Also returned to my favourite cookbook to make Ina Garten's Breakfast Fruit Crunch from Barefoot Contessa at Home.
Doubled this recipe and added 1/2 cup cranberries.
1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
Vanilla yogurt
Fresh fruit of choice, blueberries , raspberries, strawberries, pineapple, whatever you have on hand.
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined.
Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown,
about 20 minutes. Remove the granola from the oven and allow to cool, stirring once.Store in air tight container.
Using vanilla yogurt layer with fruit of choice into tall glasses.
Over all rate this a good breakfast; the bread tastes very bananay ( is that even a word ) but is too heavy for my liking..I agree about it making a fantastic bread pudding..... maybe later this week if I make bread pudding would add some cinnamon , raisins and nutmeg. The Crunch is fantastic........ Love it, love it, love it!tho calorie wise with the oil not low cal........
Brittany loved it all!
Brianne also!
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