Banana Rye Loaves
Makes 2 round loaves
1 cup warm water (100o to 110oF)
2 envelopes FLEISCHMANN’S 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
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 350oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire racks.
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