Dissolve the yeast in the apple juice at room temperature.
Cut the banana into slices, sprinkle with the two tablespoons of lemon juice and mash with a fork.
Combine the apple juice with the yeast and mix.
Pour the mixture into the bowl of the stand mixer and add the egg and sugar.
Mix well to incorporate all the ingredients.
Add the flours a little at a time, mixing them in well each time. Finally add the butter and salt.
Mix until the dough becomes elastic.
If it seems a bit sticky, let it rest covered with a dusting of flour underneath and on top for 10/15 minutes.
Then make a few folds to make it workable.
Turn the dough out onto the work surface and roll it out into a small rectangle.
Fill with the nuts and dried fruit chopped with a knife.
Fold like a book and form a ball.
Transfer to a glass bowl greased with a thin layer of oil and close with a lid.
Let it rise until doubled in size in the oven turned off with the light on.
Once the time is up, deflate the dough and roll it out with a rolling pin into a fairly thin rectangle with one side the same size as the loaf pan.
Roll it up on itself and place it in the lightly oiled loaf pan. Let it double again.
Finally bake in a preheated oven at 180 degrees for 30 minutes.
During the first 15 minutes, cover the surface with a sheet of aluminum foil to prevent it from browning too much during baking.
Once baked, let the brioche bread cool and, to keep it soft, cover it with a cloth or store it in a food bag.
Store in a food bag to keep it soft.
This brioche bread stays very soft and is suitable for dunking. Perfect for autumn days.
Italia, Liguria
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| Energy (kcal) | 215.32 |
| Carbohydrates (g) | 32.97 |
| of which Sugars (g) | 7.83 |
| Fat (g) | 6.63 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 5.99 |
| Fiber (g) | 3.92 |
| Sale (g) | 0.28 |
