|Made these with my group of special needs students (note the curried green snake loaf!). There are a variety of fillings - chocolate and tinned peaches, jam and peach and jam and banana.|
200g (or 1 mug) strong white flour
1 or 2 dessertspoons sugar
125ml (or 1/3rd mug) lukewarm water
1 rounded teaspoon fresh yeast
Splash of olive oil (optional)
Homemade chocolate spread
1 (or more!)sliced banana
Brush with a glaze made with 1 teaspoon sugar and 2 teaspoons boiling water.
1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using.
2. Have a little extra water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife. When it gets too stiff for the palette knife, use one hand to turn the bowl round, whilst the other hand begins to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure the dough remains soft. Don’t be afraid to add more water. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up!
4. Now divide the dough into two pieces. Shape them into rounds and roll them out to around 15-18cms, with one (which will be the top) just slightly bigger than the other.
5. Place the smaller round onto your prepared baking sheet and spread chocolate all over, then place the slices of banana on top. Place the second piece of dough over the first and tuck the edges well underneath so that the loaf presents an even finish.
6. Leave to prove until the loaf has appreciably increased in size and bake at 220C, 425F or gas mark 7 for between 15-20 minutes. When the loaf is done it should be a good colour underneath. Place on a cooling rack when it comes out of the oven and brush with the sugar glaze.
|One and a half bananas piled on top of the chocolate spread|
|Brushed with a sugar glaze|
|Sliced in two, showing that lovely, gooey filling!|