Banana Nut Breadbreads 4 3/4 cup flour - all purpose 3/4 cup sugar 1 teaspoon salt 2 pkg yeast- active dry 1/3 cup evaporated milk - undiluted 1/3 cup water 1/3 cup margarine 2 eggs - at room 1 cup banana - mashed 1/2 cup pecans, chopped 2 teaspoon cinnamon, ground 2 tablespoon margarine, melted In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 |
