Banana orange nut bread

Yield: 1 Servings

Measure Ingredient
⅓ cup Water
1 medium Banana, fully ripe
1 tablespoon Vegetable oil
1 tablespoon Honey
1½ teaspoon Vanilla extract
½ teaspoon Salt
⅛ teaspoon Nutmeg; or to taste
⅔ cup Oats (quick or old-fashioned
1½ cup Bread flour
1 teaspoon Vital gluten; optional
1 teaspoon Active dry yeast
½ cup Walnuts; chopped
⅔ cup Orange juice
1 tablespoon Vegetable oil
1 tablespoon Honey
½ teaspoon Salt
½ teaspoon Orange peel; dried
1 cup Oats (quick or old-fashioned
1¼ cup Bread flour (up to 1 1/2 cup
½ cup Coconut flakes
1 teaspoon Active dry yeast

DOUGH 1

DOUGH 2

Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 After both doughs are finished, remove the first from the refrigerator and the second from the machine. Roll both into equal, thin rectangles, the width equal to the length of the loaf pan. Sprinkle one of the doughs with cinnamon and place the other dough on top. Roll the two rectangles together in a jelly roll fashion. Place in a medium to large loaf pan and let rise for about 30 mins. Bake in a preheated 350 F oven for 35 mins or until golden brown.

NOTES : Make both bread on the dough cycle (put the first in the refrigerator after it is done and while the other one is in the machine.) Use fully ripe bananas for the best moisture. Adjust moisture consistency if necessary. If your dough cycle has a raisin beep, add the nuts then. If not, add the nuts about 10 mins after starting the machine. If desired, a glaze of confectioners' sugar, vanilla extract and milk may be drizzled on top while still warm.

From file BRD1996.ZIP

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 07, 98

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