Chocolate Banana Stick Bread Rolls - Bread

Method

• Mash the banana with a fork to turn it into a puree.
• Put the bread and cake flours, yeast, granulated sugar and salt (put the salt in away from the yeast) in a bowl.
• Put in the mashed banana,and add the lukewarm water aiming for where the yeast is.
• Mix everything together, then knead in the butter.
• Knead until the dough is smooth, about 15 minutes.
• Spread the dough out and scatter evenly with the chocolate chips.
• Wrap the dough around the chips, and knead to evenly distribute the chips in the dough.
• When the dough is kneaded, round it off so that the surface is smooth, pulling it towards the bottom.
• Put the ball of dough in a lightly oiled bowl, cover with plastic wrap or a tightly wrung out moistened kitchen towel, and use your oven's bread-rising setting to let the dough rise (1st rising) for 40 to 60 minutes.
• When the dough has doubled in size, and a hole made with a finger poked in it remains, it has completed rising.
• Take the dough out and punch it down lightly to deflate.
• Round it off again, cover with plastic wrap or a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
• Roll out into a 25cm x 15cm rectangle, and place with the long side nearest you.
• Cut vertically into 10 pieces.
• Put the stick shaped dough pieces on a parchment paper lined baking sheet.
• Cover with a piece of plastic wrap or tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) for 20 to 30 minutes.
• Preheat the oven to 180C after the bread has risen.
• Bake the rolls for 10 to 12 minutes at 180C
• Done.