Hawaiian Bubble Bread

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* Exported from MasterCook *

 

Hawaiian Bubble Bread

 

Recipe By : Cooking Light, Nov/Dec 1994, page 138

Serving Size : 26 Preparation Time :0:06

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

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 (85 degrees), 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 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.

 

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