Banjo Bread Loafs is a simple baking alternative to traditional bread loaves. They are based on the original Banjo Bread recipe by Sue Shepherd, with a little tweaks to suit modern tastes. The loaf is actually little more than a circle of cooked bread, which is cut in half and cooked for a few minutes in a frying pan or in the oven before being eaten as a snack or as part of a meal.
What are Banjo Bread Loaves
Banjo bread loaves are made with slices of cooked and cooled baked, crumbly rye bread. In Banjo Bread Loafs, only two ingredients are needed: a stick of good-quality white wholemeal bread and some salted butter. Health Benefits of Banjo Bread Loafs Banjo bread loaves are quite simply high in fibre and carbohydrates. This will keep you feeling fuller for longer, and you will also be helping to lower your cholesterol. Banjo Bread Loafs are also packed with protein and complex carbohydrates, as well as minerals, vitamins and omega 3 fatty acids, helping to give your body the energy it needs. Banjo bread loaves also contain folic acid and zinc, and are suitable for vegans and those following a low-cholesterol diet.
How to make a Banjo Bread Loaf
1. First make a sponge mixture, based on the following: 2 teaspoons of yeast, 1 teaspoon of sugar, 1 tablespoon of oil, and 1 egg 2. Mix the yeast, sugar, oil and egg together. 3. Leave for about 5 minutes until bubbly. 4. Take the mixture out of the fridge and knead the ingredients until smooth. 5. Place in an oiled bowl and leave to rise for 2 hours or until doubled in size. 6. Turn out onto a greased bread board and bake in a preheated oven at 200 degrees C/ 400F/gas mark 6 for about 25 minutes. 7. Take out and leave to cool.
The advantages of cooking with Banjo Bread Loaves
Cooking with Banjo Bread Loaves has the obvious advantage of being an alternative to baking cakes and similar types of breads. It saves time, allows you to try new recipes or modify old favourites without risking turning your meal into a complete disaster. While you don’t necessarily need to be a master chef to make them, Banjo Bread Loafs are not really conducive to cutting corners. They are not easy to prepare, or easy to shape into any sort of shape other than an oval. Although some home bakers may think of them as ‘baked’, I would class Banjo Bread Loafs as a relatively fancy bread, as it takes a few extra steps. Conversely, Banjo Bread Loafs can be eaten hot from the oven or served at room temperature.
Disadvantages of cooking with Banjo Bread Loaves
The main drawback of making Banjo Bread Loafs is that the dough takes around 40 minutes to cook in the oven or to fry in a pan. This is a long time to wait for a snack or meal but as the recipe makes a large loaf the resulting snack or meal should last at least a few hours, depending on what else you are doing. Also, making the dough is a little fiddly and not so quick to make. You need to sift, pour, mix, knead and roll the dough, which might take 20-30 minutes to complete. As a result, you’re better off cooking the Banjo Bread Loafs rather than making them as they would take longer to cook and they would be easier to make. The results of making Banjo Bread Loafs As well as Banjo Bread Loafs, Sue’s book also includes some other alternatives to bread loaves like her Apple Cake Loaf.
Banjo Bread Loafs are an easy recipe to make and perfect for any occasion, whether it is just to use up bits of bread, or to use them to make a tasty baked dish. They are relatively quick and easy to prepare, and will keep for a couple of days in the fridge. Although they are very tasty, it is worth making sure you bake them in the correct way, as there have been instances of them bursting in the oven. The best Banjo Bread Loaf recipe is the original one, which is linked below. It is followed by three slightly modified versions, which use up smaller quantities of bread. If you make this recipe, snap a photo and tag me @amysbakes on Instagram. I love seeing your recipes on Instagram!