BANANA-PECAN WHOLE WHEAT LOAF

DOUGH:
2 1/2 cups whole wheat flour
1 to 1 1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
2/3 cup water
2 tablespoons butter or margarine, softened
1/2 cup mashed ripe banana
1 large egg
1/2 cup chopped pecans, toasted or raisins
TOPPING:
1 tablespoon sugar
1/2 teaspoon ground cardamom OR
1/4 teaspoon ground allspice

In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, sugar, undissolved yeast, and salt.

Heat water and butter until very warm (120 to 130F); stir in banana. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg, pecans, and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; roll each piece to smooth ball. Place balls in greased 9x5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

In small bowl, combine sugar and cardamom; sprinkle over top of dough balls.

Bake at 375F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

Makes 1 loaf
Source: FLEISCHMANN’S