Yield: 2 servings
|4¾ cup||Flour - all purpose|
|2 packs||Yeast- active dry|
|⅓ cup||Evaporated milk - undiluted|
|2||Eggs - at room|
|1 cup||Banana - mashed|
|½ cup||Pecans, chopped|
|2 teaspoons||Cinnamon, ground|
|2 tablespoons||Margarine, melted|
In large bowl, mix 1¼ cups flour, ½ 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 ½ x 4 ½ x 2 ½ 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 Submitted By ROBERT MILES On 09-10-95