Hawaiian Bubble Bread Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
2 pkg: dry yeast,
1 teaspoon: sugar,
1 cup: warm water (105 degrees to 115 degr, ees)
1 cup: sliced ripe banana,
1/2 cup: pineapple-orange-banana juice conce, ntrate, undiluted
1/4 cup: honey,
2 tablespoon: margarine, melted,
2 drop: yellow food coloring (optional),
5 1/4 cup: bread flour, divided,
1 teaspoon: salt,
1: vegetable cooking spray,
1/4 cup: cream of coconut,
2 tablespoon: pineapple-orange-banana juice conce, ntrate, undiluted
1/2 cup: sifted powdered sugar,
Directions:
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 2-3/4
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, 1-1/2 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.
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 1-1/2 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.
Yield: 1 loaf
Source from luhu.jp
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 2-3/4
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, 1-1/2 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.
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 1-1/2 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.
Yield: 1 loaf
Source from luhu.jp
Tags
: breads