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Yeast: Hawaiian Bubble Bread




Source of Recipe


Cooking Light, Nov/Dec 1994


List of Ingredients




1/2 ounce dry yeast -- (2 packages)
1 teaspoon sugar
1 cup warm water -- 105 to 115 degrees
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate -- undiluted
1/4 cup honey
2 tablespoons margarine -- melted
2 drops yellow food coloring -- (optional)
5 1/4 cups bread flour -- divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate -- undiluted
1/2 cup sifted powdered sugar


Recipe



Dissolve yeast and sugar in warm water; let stand 5 minutes. Combine banana and next 4 ingredients in a blender; process until smooth, and set aside. 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. 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.


Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85¼F), 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. 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. Uncover dough, and bake at 350¼F 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.