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Rwandan Honey Bread with Banana Jam

INGREDIENTS

Honey Bread

  • 1 packet active dry yeast
  • 1 egg
  • 5 cups plain flour
  • 3/4 cup lukewarm milk
  • 1⁄2 cup honey
  • 3⁄4 cup lukewarm water
  • 6 tablespoons melted butter
  • 1 tablespoon ground coriander
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground cloves

Banana Jam

  • 1 3⁄4 cups granulated sugar
  • 1⁄2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 ripe bananas

INSTRUCTIONS

Making and baking the bread

  1. Put the lukewarm water into a jug and sprinkle the yeast sachet on top. Leave for 2 minutes, then stir the mixture thoroughly.
  2. Leave the mixture to stand somewhere warm for 10 minutes, the mixture will have expanded a little and bubbles will have formed.
  3. Whilst waiting, mix the honey, egg, ground coriander, ground cinnamon, and ground cloves in a bowl until combined.
  4. Add the lukewarm milk, yeast mixture from the jug, and two-thirds of the butter to the bowl.
  5. Mix well and then begin to add the flour to the bowl until the mixture comes together, mixing lightly and using a light touch.
  6. Once the dough has come together (you will not have used all the flour for this), remove it from the bowl and place it on a well-floured workspace.
  7. Combine the dough with the remaining flour, then knead the dough with floured hands.
  8. Once the flour is combined, knead the dough with the remaining 1/3 melted butter rubbed onto your hands for 10 minutes, the dough should be springy and smooth.
  9. Butter an 8-inch round tin or a loaf tin and place the dough in this tin. Cover the dough with a clean tea towel and allow the dough to rise in the tin in a warm place for an hour.
  10. Once the dough has risen, bake the dough at 190 ̊c for 40 minutes. The top of the bread will be golden brown with a crust. To test if the bread is done, turn it upside down and tap the bottom- if it sounds hollow the bread is done.

Making the Jam

  1. Place the sugar, lemon juice and lemon zest in a bowl and stir until the sugar has dissolved.
  2. Peel the bananas and cut them into 1cm thick slices and add to the bowl.
  3. Cover the bowl with cling film and leave for 1 hour to marinate.
  4. After 1 hour, place the mixture into a medium saucepan on a low heat. Bring the mixture to the boil, stirring occasionally to prevent the mixture from sticking to the pan.
  5. Cook the mixture for 30 minutes in the saucepan on a low heat, continuing to stir occasionally (once every 2 minutes to prevent the jam sticking).

Plate up!

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