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HAWAIIAN BUBBLE BREAD
2 pkg. dry yeast
1 tsp. sugar
1 cup warm water (105 to 115 degrees f)
1 cup sliced ripe banana
1/2 cup plus 2 tbsp pineapple-orange-banana juice concentrate, undiluted, divided use
1/4 cup honey
2 tbsp margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided use
1 tsp. salt
1/4 cup cream of coconut
2 tbsp pineapple-orange-banana juice concentrate, undiluted
1/2 cup sifted powdered sugar
Dissolve yeast and sugar in warm water; let stand 5 minutes.
In a blender, combine banana, 1/2 cup juice concentrate, honey, melted margarine, and food coloring; 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 cups 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 tablespoon 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 degrees F), free from drafts, for 1 1/2 hours or until doubled in bulk.
Punch dough down; turn out onto 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.
Combine cream of coconut and the remaining 2 tablespoons juice concentrate 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.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Uncover dough, and bake at 350 degrees F 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.
Makes: 1 loaf, 26 servings
Source: Cooking Light
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