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
- Put the lukewarm water into a jug and sprinkle the yeast sachet on top. Leave for 2 minutes, then stir the mixture thoroughly.
- Leave the mixture to stand somewhere warm for 10 minutes, the mixture will have expanded a little and bubbles will have formed.
- Whilst waiting, mix the honey, egg, ground coriander, ground cinnamon, and ground cloves in a bowl until combined.
- Add the lukewarm milk, yeast mixture from the jug, and two-thirds of the butter to the bowl.
- Mix well and then begin to add the flour to the bowl until the mixture comes together, mixing lightly and using a light touch.
- 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.
- Combine the dough with the remaining flour, then knead the dough with floured hands.
- 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.
- 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.
- 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
- Place the sugar, lemon juice and lemon zest in a bowl and stir until the sugar has dissolved.
- Peel the bananas and cut them into 1cm thick slices and add to the bowl.
- Cover the bowl with cling film and leave for 1 hour to marinate.
- 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.
- 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!
Rate This Recipe
Rated 3.8 out of 5