member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â