One of the reasons I picked this recipe is that it called for Greek style yogurt. I knew it would make a moist bread. And I also liked that it had brown sugar and cinnamon (altho I did use less brown sugar and more cinnamon than the recipe linked above) so it was a winner in my mind before I even made it. I made myself a piece of toast for breakfast today–tasted really good and the house got that warm bread smell all over again. How good did it smell? My husband who rarely has more than his tropical fruit smoothie asked for a piece of it toasted….and had a second one, too! 🙂
I also got to use my new Pyrex glass 1.5 quart bread pan! Another winner. I plan to buy a couple more as I can make three loaves of bread at a time in the oven I use now. 🙂
This was a fun thing that happened with the two slices of bread I gave to Mike to complete his dinner tonight. After taking a bite and laying the piece down he noticed that it formed the letters GU….Even the bread in our house is a fan of our Gonzaga University Bulldogs. Go GU! Go Zags!
Banana Cinnamon Yeast Bread
A banana bread made with yeast and yogurt. Makes an excellent bread for toasting.
Mix the water and yeast and a teaspoon of the sugar in a bowl and allow the yeast to proof (approximately 10 minutes.)
Add the remaining sugar, yogurt, banana, bread flour, salt, and vanilla to the bowl and mix until the dough is elastic.
Add the coconut oil and continue kneading until the mixture is smooth, silky, and elastic. Add more flour if needed to be able to knead the bread.
Put oil in a clean bowl, covering it all over and add the dough. Drizzle it with a little oil. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
Preheat your oven to 325 degrees. I put oil in my 1.5 qt loaf pan so it would be easy to take the baked loaf out. .
Flour your work surface and knead the dough a bit, then roll it out into a rectangle about 9 x 15 inches. Mix the brown sugar and cinnamon and spread it evenly over the rectangle, leaving an empty space at one end. Roll the dough up, jellyroll-style into a 9-inch long log. Pinch to seal the ends and the seam.
Place the dough seam-side down in the pan. Cover the pan with plastic wrap and let rise until doubled, about 30 minute. Once the bread has risen, but in the oven and bake at 325 degrees for 35-40 minutes, until dark golden brown.Remove the loaf from the pan and let it cool completely on a rack before cutting.