| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 4 3/4 |
c |
Flour – all purpose |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
pk |
Yeast- active dry |
| 1/3 |
c |
Evaporated milk – undiluted |
| 1/3 |
c |
Water |
| 1/3 |
c |
Margarine |
| 2 |
|
Eggs – at room |
| 1 |
c |
Banana – mashed |
| 1/2 |
c |
Pecans, chopped |
| 2 |
ts |
Cinnamon, ground |
| 2 |
tb |
Margarine, melted |
INSTRUCTIONS
In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
yeast.
Heat evaporated milk, water, and margarine to 120F-130F. Margarine need
not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in
pecans and enough remaining flour to make stiff dough. Knead 8 to 10
minutes. Set in greased bowl; grease top. Cover; let rise until doubled,
about 1 hour. Punch dough down. Divide in half; shape into loaves. Place
in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until
doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves
with melted margarine; top with sugar mixture. Bake at 375F 25 to 35
minutes.
Cool. From Fleischmann's Yeast package 11/90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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