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1
For sponge, in a bowl mix together the 1/4 tsp yeast, 1/2 cup lukewarm water, 1/2 cup bread flour and 1 tbsp sugar.
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2
Cover with plastic wrap and let sit at room temperature for 2-3 hours (or overnight).
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3
For roue, in a small saucepan mix together 1 tbsp bread flour and 1/3 cup milk.
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4
Stir over medium heat until it forms a smooth paste (similar to pudding in texture).
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5
Scoop into a small bowl and cover with plastic wrap.
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6
If using the same day, let sit at room temperature.
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7
If using the next day, cool for 1 hour at room temperature and then refrigerate.
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8
Add to the sponge, 2 beaten eggs, 1/4 cup lukewarm water and 1 tsp yeast.
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9
For dough, in stand mixer bowl (or large bowl if doing manually) add 2 cups sifted bread flour, 2 tsp salt, 2 tbsp sugar, and sponge mixture.
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10
Mix together on low (speed 2) for about 2 minutes and let rest 20 minutes.
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11
Then add to mixer bowl 1-1/2 cups sifted bread flour, roue mixture, margarine or butter and oil.
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12
Mix on low (speed 2) until smooth (about 4 minutes).
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13
On floured surface, knead dough for about 2-4 minutes.
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14
(If making by hand, knead for about 15 minutes).
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15
Try not to add too much more flour during kneading (maybe 1-2 tbsp flour).
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16
Dough should be very smooth and soft but not sticky.
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17
Place dough into a large oiled bowl turning dough several times to coat with oil.
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18
Cover with plastic wrap and let rise for at least 2 hours.
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19
Press the dough into a rectangular shape and roll up tightly (rolling from the short side).
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20
Pinch seams and sides closed.
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21
Place seam side down in a greased 9 X 5 loaf pan.
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22
Cover with the plastic wrap and let rise for about 1-1/2 hour.
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23
Preheat oven to 350 degrees.
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24
Make 3-4 slashes (scoring) across the top of the dough using a razor or sharp knife (about 1/4 inches deep).
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25
Bake for 35-38 minutes.
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26
When done, immediately turn bread out onto a cooling rack.
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27
For a great tasting banana bread, leave out the 1/4 cup lukewarm water that's added to the sponge.
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28
Add a large very ripe mashed banana, 1 tsp vanilla extract, 1/2 tsp cinnamon powder and 1 tbsp dark brown sugar.
