Hawaiian bubble bread

Yield: 1 Loaf

Measure Ingredient
2 packs Dry yeast
1 teaspoon Sugar
1 cup Warm water (105 degrees to 115 degrees)
1 cup Sliced ripe banana
½ cup Pineapple-orange-banana juice concentrate, undiluted
¼ cup Honey
2 tablespoons Margarine, melted
2 drops Yellow food coloring (optional)
5¼ cup Bread flour, divided
1 teaspoon Salt
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.

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