After successful attempt on Red Bean Swirl Bread, my son was begging me to bake again the same bread but this time I had a little twist to the classic swirl bread using condensed milk and banana. Really easy in your bread machine or you can bake it the conventional way.
This works well as breakfast meal or as dessert. Banana adds an elegant and tasty swirl to this gorgeous bread. My family just loves them!.
BANANA SWIRL BREAD
Yield : One loaf
2+1/4 C all purpose flour
1/2 C hot water
1/2 C condensed milk
2 T melted butter
2 T sugar
3/4 tsp salt
1+1/2 tsp instant yeast
2-3 TB flour if needed
2 TB softened butter
2 TB sugar
2 tsp ground cinamon
1/2 C sliced banana
Combine hot water and condensed milk. Add in melted butter.
Place flour, sugar, instant yeast into mixing bowl, stir to combine.
Now add the milk mixture to the dry ingredient, stir in salt. Forms into soft dough. Add extra flour if too sticky.
Knead by hand for 5 minutes on floured surface. Transfer onto greased and covered bowl. Let rise into doubled for an hour.
Lightly deflate dough, roll out into rectangle. Spread with butter, sprinkle sugar, banana and cinnamon.
Starting from the short side, roll up the dough jelly roll style. Put the dough onto loaf pan and let sit for another hour. Towards the end of rising time, preheat oven @ 190C.
Bake for 20-25 minutes until golden brown. Brush with melted butter after removing from the oven.
Cool on rack. Slice to serve.
Linking to Yeastspotting 11-18-11