| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hawaiian | Breads | 1 | Loaf |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1 | ts | Sugar |
| 1 | c | Warm water (105 degrees to 115 degrees) |
| 1 | c | Sliced ripe banana |
| 1/2 | c | Pineapple-orange-banana juice concentrate, undiluted |
| 1/4 | c | Honey |
| 2 | tb | Margarine, melted |
| 2 | dr | Yellow food coloring (optional) |
| 5 1/4 | c | Bread flour, divided |
| 1 | ts | Salt |
| Vegetable cooking spray | ||
| 1/4 | c | Cream of coconut |
| 2 | tb | Pineapple-orange-banana juice concentrate, undiluted |
| 1/2 | c | Sifted powdered sugar |
INSTRUCTIONS
1 Dissolve yeast and sugar in warm water; let stand 5 minutes. 2 Combine banana and next 4 ingredients in a blender; process until smooth, and set aside. 3 Combine 2 cups flour and salt in a large bowl; stir well. Add yeast mixture and banana mixture, stirring until well-blended. Add 2-3/4 cups flour, stirring to form a soft dough. 4 Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. 5 Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside. 6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir well. Pour 3 tablespoons juice mixture over dough, and set remaining juice mixture aside. Cover dough, and let rise 1-1/2 hours or until doubled in bulk. 7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture; drizzle over top of warm bread. Yield: 1 loaf, 26 servings. CALORIES 154 (13% from fat); PROTEIN 3.7g; FAT 2.2g (sat 0.9g, mono 0.5g, poly 0.5g); CARB 30g; FIBER 0.3g; CHOL 0mg; IRON 1.4mg; SODIUM 101mg; CALC 9mg From Cooking Light, Nov/Dec 1994, page 138. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <jewel1@ix.netcom.com> on Dec 07, 1997
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