Yield: 1 Loaf
|2 packs||Dry yeast|
|1 cup||Warm water (105 degrees to 115 degrees)|
|1 cup||Sliced ripe banana|
|½ cup||Pineapple-orange-banana juice concentrate, undiluted|
|2 tablespoons||Margarine, melted|
|2 drops||Yellow food coloring (optional)|
|5¼ cup||Bread flour, divided|
|Vegetable cooking spray|
|¼ cup||Cream of coconut|
|2 tablespoons||Pineapple-orange-banana juice concentrate, undiluted|
|½ cup||Sifted powdered sugar|
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 2-¾ 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, 1-½ 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 1-½-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 1-½ 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.