Banana Yeast Bread

In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120ºF to 130ºF. In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes. Beat remaining egg with water; brush over the loaves. Bake at 375ºF for 30 to 35 minutes or until golden brown. Yields 2 loaves.


	\| home \| back to Recipes \| Banana Yeast Bread 3/4 C milk 1/2 C butter or margarine 1/2 C sugar 5 1/4 to 6 C all-purpose flour 1 pkg active dry yeast 1 tsp salt 3 eggs 3 medium ripe bananas, mashed 1 tsp water In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120ºF to 130ºF. In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes. Beat remaining egg with water; brush over the loaves. Bake at 375ºF for 30 to 35 minutes or until golden brown. Yields 2 loaves. Recipe featured in Bread Daily on 11/01/01.