Title: Hawaiian Bubble Bread
Categories: Bread Hawaii
Yield: 1 Servings

2	pk	Dry yeast
1	ts	Sugar
1	c	Warm water (105-115~)
1	c	Ripe banana -- sliced
1/2	c	Pineapple-orange-banana
		(juice concentrate
1/4	c	Honey
2	tb	Margarine -- melted
2	dr	Yellow food coloring -
5 1/4	c	Bread flour -- divide
1	ts	Salt
		Vegetable cooking spray
1/4	c	Cream of coconut
2	tb	Pineapple-orange-banana
		(juice concentrate
1/2	c	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 c 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 tb 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~), 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" balls (about 30 balls) on a lightly floured surface. Layer balls in a 10" tube pan coated with cooking spray; set aside. Combine the cream of coconut and 2 tb juice in a bowl; stir well. Pour 3 tb juice mixture over dough and set remaining juice mixture aside. Cover dough and let rise 1-1/2 hours or until double in bulk. Uncover dough and bake at 350~ for 30 minutes or until loaf sounds hollow when tapped. Let cook 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.

Recipe By :

From: Nancy Berry Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä

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