Banana walnut raisin yeasted bread

This is all that was left of yesterday's night baking. Hubby had it for lunch and me,  more as a post lunch snack. This recipe is incredibly soft, rises well and cuts well too.  Most recipes use baking soda but with yeast, it feels more like lunch with a generous layer of olive spread., What can I say, but I would make it again if I have overripe bananas in the house. 

Credits : KingArthurBaking yeasted sandwich bread

Wet:

200g warm milk

1 tsp sea salt flakes

1 tbsp honey

1 del monte banana mashed

50g unsalted butter

Dry:

400g bread flour

2 ¼ tsp instant yeast

Additional:

1 handful walnuts chopped

1 handful black raisins

Method:

Line a 9 x 5 inch tray.

Place milk, salt, honey, banana in the bottom of the mixer.

Mix flour and yeast. Tip  flour yeast mix into the milk mixture.

Knead for 5 mins.

Add additional ingredients (nuts, raisins).

Knead until dough forms a smooth ball.

Shape the dough to a torpedo shape dough.

Transfer the dough to the tray. 

Score deeply into the center of the dough.

Let  dough rise until the dough crowns the tray.

Preheat the oven to 180C.

Bake at 180C for 35 minutes.

Lovely with butter or olive spread.