There’s little like fresh baked bread. I have an issue of buying way too much fresh yeast when I find it and end up with a freezer with more yeast blocks than food.
Or I have a bread bake-a-thon and end up with a freezer full of bread.
Today I share with you three of my fresh yeast bake-a-thon favourites; a floury farmhouse loaf, a crisp Poppy seed loaf and sweet and sticky banana buns.
Sticky Banana Buns:
Ingredients: Makes 20
- 6 bananas,very ripe
- Tepid water
- 1 kg/8 cups strong bread flour
- 1/2 tsp ground cinnamon
- 30 g/3 tbsp fresh yeast
- 2 tbsp unrefined sugar
- 1 tbsp sea salt
- 8 tbsp agave or pure maple syrup
- Purée the bananas in a blender or food processor, then top up with water until you have 625ml/2.5 cups in total.
- Mix the flour and cinnamon in a large bowl then make a large well in the centre. Pour half the banana mixture into the well, then add the yeast, sugar and salt and stir together with a fork. Add 4 tbsp of the syrup and combine well.
- Using your hands, bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix, bringing in all the flour, making the mix less sticky. Knead the dough by hand or machine with a dough hook for 5 minutes until smooth.
- Return the dough to the bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size in a warm, moist, draught-free place.
- Once the dough has doubled in size, knock the air out of it by squeezing the dough. Divide the dough into 10 balls and place them next to each other in a flour-dusted baking tin and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
- Preheat the oven to 190’C/375’F. Before putting in the oven drizzle generously with the rest of the syrup then bake for 20 minutes until golden. Leave to cool slightly then serve warm.
Based on a recipe by Jamie Oliver.
Ingredients: Makes 2 Loaves, each serving 10 slices.
- 2 tsp unrefined sugar
- 425 ml/1.5 cups+3tbsp warm water (38’C/100’F)
- 20g/2tbsp fresh yeast or 2.5 tsp dried yeast
- 750 g/6 cups strong bread flour, plus extra for dusting (white, spelt or wholewheat)
- 2 tsp sea salt
- 4 tbsp olive oil
- 1 tbsp plain flour
- 2 tbsp poppy seeds
- In a measuring jug, mix the sugar with 125ml/1/2 cup of the warm water and yeast and let stand in a warm place for five minutes until frothy. Pour the olive oil into the remaining water.
- Add the flour and salt to a large bowl. Pour in the yeast mixture and most of the remaining water-oil mix. Mix to a loose dough, adding the remaining water if needed, plus extra if necessary to make a soft but not sticky dough.
- Knead for 10 minutes by hand or 5 in a mixer with a dough hook or until the dough is smooth and springy to the touch.
- Put the dough in a large flour dusted bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size, 1-3 hours.
- When the dough has doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread.
- Preheat the oven to 220’C/425’F.
- Shape the bread into loaves, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger.
- For the Poppy seed bread, mix together the tablespoon of plain flour with a tablespoon of water. Gently brush the loaf with the flour mix and sprinkle with the seeds.
- For a floury farmhouse loaf, add the dough to a large loaf tin and simply dust the loaf lightly with flour.
- Bake for 30–45 minutes. After 15 minutes in the oven, turn the heat down to 200’C/400’F for the remaining time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool before slicing.
Based on a recipe by Rachel Allen.
I like the idea of using the one bread recipe to create two breads, very cool! I can think of a lot of applications for that idea (at least in terms of bread baking), so thank you 🙂
Great Jon, I hope you have fun bread baking! 🙂
Poppy these looks amazing. You have a gift to be able to make these wonderful breads. I seem to be unable to produce such a delight! 🙂 I think I need to just keep trying until I get it right. Love to see it done right!
So kind, thank you. Practice is definitely key, my bread gets better each time so keep at it! It’s such a pleasure to bake bread. 🙂
Hi. You have a very cool site here. I love cooking but baking is not really my forte… I think I suck. Your bread recipe looks good and its eggless(yay!! for me), so Im going to shed my inhibitions and give it a shot this weekend. Will let you know how they came out.:)
Hi Namrata, I’m sure you don’t suck at baking! Give it a go and have fun! Good luck! Poppy 🙂 P.s you’ll find many more eggless recipes here as I’m vegan.
I hope the poppy seed is your favourite 🙂
Oh of course! 🙂
I run away from yeast as fast as possible.. We don’t share a good rapport you see! 😉
Breads looks gorgeous, Poppy! 🙂
I think yeast just needs the rules to be followed, I’ve had moments of killing it with too hot water or salt! It’s just practice!
Thanks Riddhi 🙂
I think I should not lose my hope with yeast yet and keep practicing! 🙂
Reblogged this on Marina's Kitchen.
What brand is your ‘strong bread flour’? I’ve never heard that term.
Hi, I am in the UK and I think we have different terminologies. In the US, I think it is termed ‘hard flour’ or ‘high gluten/protein flour’, basically the opposite of low gluten cake or pastry flour. Here are some examples of US flours suitable by Bob’s Red Mill;
I hope that helps! Poppy 🙂
Yes, two countries separated by a common language. Usually, I can figure it out, but this time I was clueless. Thank you so much for the links! I’m very familiar with Bob’s Red Mill. You rock!
Fabulous, glad Bob’s Red Mill is accessible to you! Yes, I find the same, sometime’s there is a term that is alien to me or something totally unavailable! We don’t have things like pastry flour or white whole wheat flour here, but I just managed to find some online! 🙂
Great adaptions of great cook’s recipes! ,also love Jamie’s & Rachel’ recipes! I have cookies books of them! And of course, you had to use poppy’s seeds! 😊
Me too, they are great chef’s. And yes, of course I had to use Poppy seeds! 🙂
Yum! It looks great as usual! 🙂
Sticky banana buns sound crazy good! I really need to get into bread making again, every time I see homemade bread posts I get some serious bread envy.
They are very good! You need to diarise a bread baking day 🙂
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