Carob Banana Bread

Ingredients:

1. 2 Ripe Banana 

2. 2 Eggs

3. 120 gm Butter (room temperature)

4. 100 gm Carob Syrup

5. 1 pinch of salt 

6. 150 gm Self Raising Flour 

7. A pinch of salt 

Instruction: 

1. Mash Banana with a fork and put aside.  

2. Cream Butter and Carob until combined 

2. Add Eggs and continue to mix until even

4. Add Flour and continue to mix until even

3. Add in Banana and mix until all are mix well. 

4. Pour into a bread baking tin/pan (10x5") and hit on the working top 2 times. 

5. Bake in oven at 170deg for 30 to 40mins. 

6. Let cool and serve with ice cream.

Bread Ingredients

500g bread flour, plus extra for dusting

75g carob syrup

2 tsp mixed spice powder

1 tsp ground cinnamon

1 lemon, finely grated zest only

5g salt

10g fast-action dried yeast

40g butter

240ml milk

1 free-range egg, beaten

200g sultanas

50g finely chopped mixed peel

oil, for greasing

Topping Ingredients

75g plain flour + 50gm water for the cross

2 tbsp honey, for glazing

Method

1）Put the flour, spices and lemon zest into a large bowl and mix together. Move the mixture to mixer,Then add the salt and yeast, placing them on opposite sides of the bowl.

Add the butter,carob syrup and milk to the dry ingredients. And mix well until the dough become soft and smooth.

2）Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Knead with mixer for 10 minutes until silky and elastic and forming a smooth ball.

3）Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

Optional*Knead the dough and proof it again for the second time for about 1 hour or doubled in size. (you can skip the second proofing if you do not have enough time). Double proofing give it a finer gluten structure, resulting in even softer bun.

4）Turn the dough out on to a floured surface and divide into 6 balls. Strecth the balls and fold inward.Line 1-2 baking trays with paper and place the balls on the tray.

Cover the tray with wet cloth. Leave for 40-60 minutes until the buns have doubled in size.

5）Preheat the oven to 220C

6）For the topping, add the flour to a bowl with water. Mix together to make a paste and spoon into the icing bag.

7）When the buns have risen pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown。

8）Dilute the honey,while the buns are still warm, brush the buns with honey water to give a nice shine, before setting aside to cool on a wire rack.

Carob Rolls

Ingredients: (Buns)

•             1 tbsp. dry yeast

•             2 teaspoons sugar

•             55g Carob Powder

•             125 ml warm water

•             600 g bread flour + extra for dusting (can use all-purpose / plain flour)

•             250 ml milk, lukewarm, whole or low fat

•             50 g butter, melted and cooled

•             2 eggs, at room temperature, beaten with fork brushing:

•             1 tbsp salted butter, melted

Instructions:

1.         Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water.

            Leave for 5 minutes until it froths.

2.         Place flour, Carob Powder in a bowl. Mix to combine.

3.         Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, 
            including all froth.

4.         Mix until combined then knead with hands until combined.

Rise #1:

1.         Leave dough in the bowl, cover with a wet towel and place in a warm place (25C) to rise 
            for around 1- 2 hours or until almost tripled in volume.

Forming Balls

1.         Line tray with baking paper with overhang.

2.         Remove towel and punch dough to deflate.

3.         Dust work surface with flour, put dough on work surface. Then mix briefly in the bowl to 
            get rid of  the bubbles in the dough. And weigh the entire ball of dough then 
            divide the weight by the number of pieces you want to bake.* We make 15pieces in total 
           (about 72g each).

4.        Take one piece and press down with palm, then use your fingers to gather into a ball, 
           flip(so smooth side is up) then roll the dough briefly to form a ball. 
           This stretches the dough on one side.

5.        Place the ball with the smooth side up on the tray. Repeat with remaining dough.

           Line them up 3 x 5.

Rise # 2:

1.         Then place cling wrap over the tray.

2.         Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 
            75% (less than double in size).

3.         Partway through Rise #2, preheat oven 180C/350F (fan/convection).

4.         Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre 
            sounds hollow when tapped. The surface color is the best test for this recipe.

5.         Remove rolls from oven. Brush with melted butter.

6.         Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.