Hawaiian-Style Bread
2 packages dry yeast
1 teaspoon sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 tablespoons margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup powdered sugar
Dissolve yeast and 1 teaspoon of sugar in warm water and let stand 5 minutes.
Combine banana, the 1/2 cup of juice concentrate, honey, margarine, and food
coloring in a blender and process until smooth and set aside.
Combine 2 cups flour and the salt in a large bowl. Add yeast mixture and banana
mixture, stirring until well blended. Add 2 3/4 cups flour and stir to form a
soft dough. Turn the dough onto a lightly floured surface and knead until smooth
and elastic, about 8 minutes. Add enough of the remaining flour to keep the
dough from sticking to your hands. Place the dough into a large bowl coated with
cooking spray. Cover and set aside to let rise, about 1 1/2 hours or until
doubled. Punch dough down and let rest 5 minutes. Form the dough into about 30
balls, forming on a lightly floured surface. Layer the balls in a 10-inch tube
pan, coated with cooking spray; set aside.
Combine the cream of coconut and 2 tablespoons of juice concentrate in a small
bowl. Pour 3 tablespoons of mixture over the dough and reserve the remaining
juice mixture Cover dough and let rise again until doubled, about 1-1/2 hours.
Uncover dough and bake at 350 degrees for 30 minutes or until loaf sounds hollow
when tapped. Let cool in pan 20 minutes, then remove from pan and cool on wire
rack. Stir powdered sugar into remaining juice mixture and drizzle over top of
bread.
Makes 16 servings.
Calories 250, Fat 4 grams, Cholesterol 0 mg, Sodium 153 mg,
Carbohydrate 2 grams, Protein 6 grams, Fiber 2 grams.
Points 5.
July 25th, 2005 at 3:28 pm
2 packages dry yeast
1 teaspoon sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 tablespoons margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup powdered sugar
Dissolve yeast and 1 teaspoon of sugar in warm water and let stand 5 minutes.
Combine banana, the 1/2 cup of juice concentrate, honey, margarine, and food
coloring in a blender and process until smooth and set aside.
Combine 2 cups flour and the salt in a large bowl. Add yeast mixture and banana
mixture, stirring until well blended. Add 2 3/4 cups flour and stir to form a
soft dough. Turn the dough onto a lightly floured surface and knead until smooth
and elastic, about 8 minutes. Add enough of the remaining flour to keep the
dough from sticking to your hands. Place the dough into a large bowl coated with
cooking spray. Cover and set aside to let rise, about 1 1/2 hours or until
doubled. Punch dough down and let rest 5 minutes. Form the dough into about 30
balls, forming on a lightly floured surface. Layer the balls in a 10-inch tube
pan, coated with cooking spray; set aside.
Combine the cream of coconut and 2 tablespoons of juice concentrate in a small
bowl. Pour 3 tablespoons of mixture over the dough and reserve the remaining
juice mixture Cover dough and let rise again until doubled, about 1-1/2 hours.
Uncover dough and bake at 350 degrees for 30 minutes or until loaf sounds hollow
when tapped. Let cool in pan 20 minutes, then remove from pan and cool on wire
rack. Stir powdered sugar into remaining juice mixture and drizzle over top of
bread.
Makes 16 servings.
Calories 250, Fat 4 grams, Cholesterol 0 mg, Sodium 153 mg,
Carbohydrate 2 grams, Protein 6 grams, Fiber 2 grams.
Points 5.
July 28th, 2005 at 9:41 am
Hi Linda
I got the recipe from a diabetic cookbook about a year ago and have made it
twice.
Most loaves you get 12 slices and this has 16 so that could change the amount of
carbs.
Like it does calories and fats. I bake and give as gifts to 2 friends that are
diabetic as well without any problems. Unless someone on the list has a program
that can check it for you. I really don’t know what to say, I hope you try it,
but be safe first, if you are not sure don’t make it..Sorry about that
Take Care.
AJ
Hi AJ,
This recipe sounds really good.I would personally leave out the food coloring.
I’m wondering if the 2 gram of carbs,would be correct.
That seems really low.
I would like to try it,but if the carbs are very high ,I could not eat it ,as I
do the carb to insulin ratio & that works well for me.
Will wait to hear back,from you.
Thank you in advance.
Linda from SWouthern Ontario