What type of dough should be mixed for two minutes before adding the yeast?

The correct choice is sourdough. In the realm of bread-making, sourdough requires a unique mixing process that differentiates it from other types of dough. The initial mixing phase, typically lasting about two minutes, allows the gluten structure to begin developing before the fermentation process begins with the addition of yeast. This creates a well-prepared base which enhances the texture and flavor of the sourdough once it has fermented.

In contrast, other types of dough, like white bread or whole wheat, benefit from different mixing techniques that usually involve integrating the yeast from the outset. Banana bread dough, being a quick bread, does not rely on yeast for rising and instead uses baking soda or baking powder, making the mixing process fundamentally different. Thus, sourdough's unique fermentation characteristics necessitate this two-step mixing process, making it vital for achieving the desired flavor and texture in the final product.