Celebrity chef James Martin shares a delectable offering from his latest book
For the Dough:
500g strong bread flour
75g caster sugar
2 x 7g sachets fast-action dried yeast
300ml full-fat milk
2 tablespoons butter, melted, plus
extra for greasing
4 bananas, cut into quarters
For the caramel butter dip
200g butter, softened
397g dulce de leche
1 tablespoon ground cinnamon
To make the dough, place all the ingredients, except the bananas, into the bowl of a stand mixer with a dough hook attachment. Knead for 5 minutes, then leave to prove somewhere warm for about 1 hour, or until the dough has doubled in size.
Preheat the oven to 200°C (180°C fan)/400°F/gas 6 and grease a 30 x 20cm baking tin.
Divide the dough into 18 pieces and roll each piece into a ball.
Place next to each other in the tin and once again leave to prove for about 1 hour, or until the dough has doubled in size. Pop the bananas in between the dough balls and bake for 30 minutes.
Meanwhile, make the dip by beating together the butter, dulce de leche and cinnamon.
Tip the bread onto a board, dot with half the caramel butter, serving the rest alongside for dipping. Serve warm.
BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey
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