BANANA RYE LOAVES

1 cup warm water (100 to 110F)
2 envelopes FLEISCHMANN’S Active Dry Yeast
1/4 cup honey
1/4 cup butter or margarine, softened
1 tablespoon salt
3 cups rye flour
2 1/2 to 3 cups all-purpose flour
2 cups mashed ripe banana

Place 1/2 cup water in a bowl. Sprinkle in yeast; stir until dissolved.

Add remaining water, honey, butter, salt, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add banana 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. (Dough will be sticky). Place in greased bowl turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide dough in half; shape each half into a smooth round ball. Place on large greased baking sheet; flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Make several slashes on tops of loaves.

Bake at 350oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire racks.

Makes 2 round loaves
Source: FLEISCHMANN’S