Recipe: Dolly Parton's Banana Bread (yeast bread, 1970's)

DOLLY PARTON'S LOAF BREAD

2 pkg. dry active yeast
5 1/2 to 6 cups whole wheat flour, divided use
1 tsp. salt
Ahout 2 1/2 cups hot water
3 tbsp. vegetable oil
1/2 cup honey
2 or 3 bananas, peeled and mashed

Mix together yeast, 2 cups flour and salt in large mixing howl. Pour in about 2 1/2 cups hot water (not boiling), mixing well. Add oil, honey and mashed bananas; beat until thick with wooden spoon. Add more flour while stirring until dough is thick enough to knead.

Knead on lightly floured board, adding only enough flour to keep dough from sticking. Knead dough thoroughly for 10 to 15 minutes.

Place dough in lightly' greased bowl; cover loosely with a cloth and let rise in a warm place, free of draughts, until doubled in bulk (about 1 1/2 hours).

When dough has risen, punch down, divide in two and place halves in two well-greased, 9-by-5-by-3-inch baking pans. Cover loosely with cloths and let rise again.

When dough has risen, place pans in preheated, 350-degree F oven for 35 to 40 minutes, or until tops of loaves are light brown. Place a piece of aluminum foil over each loaf, bake 20 to 25 minutes longer. or until loaves sound hollow when tapped on the bottom. Remove loaves from pans, let cool on wire racks.

Try them with unsalted butter while still warm.

Makes 2 (9x5-inch) loaves
Source: Newspaper recipe clipping, 1970's