Banana Rye Bread

Home

> Banana Breads

Try this Banana Rye Bread recipe for a variation on a theme. The recipe makes two round hearth loaves.

Ingredients:

• 1 cup warm water (100°F to 110°F)
• 2 envelopes 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

Directions:Makes:

2 round loaves

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 350°F for 30 to 35 minutes or until done. Remove from sheet; cool on wire racks.

Nutritional Information:
Per Serving: Serving
size: 1 slice (1 / 24 of recipe) Serving weight: 2.2 ounces (62 g) Calories 140;
Total fat 2.5 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 320 mg;
Carbohydrates 28 g; Dietary fiber 3 g (1.4 g / oz); Sugars 7 g; Protein 3 g

Use with permission: Recipe courtesy © ACH Foods. All Rights Reserved.