| 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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