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Ingredientes
- 3 c. all-purpose flour (3 to 3 1/2)
- 1 pkt (1/4 ounce.)active dry yeast
- 1 can (8 1/4 ounce.)crushed pineapple
- 1/4 c. sugar
- 1/2 tsp salt
- 1/4 c. butter or possibly margarine
- 1 med banana mashed
- 1 x egg beaten
Direcciones
- In large bowl, combine 1 1/2 c. flour and yeast; set aside. Drain pineapple in a sieve, pressing out as much juice as possible. Reserve juice in a 1-c. measure; add in water to make 1/2 c.. Pour juice into small saucepan. Add in sugar, salt and butter. Stir mix constantly over medium-high heat till butter softens. Add in juice mix, banana and egg to flour mix. Beat 1 minute with electric mixer on low speed. Scrape batter from sides of bowl; beat 2 min longer at high speed. By hand, stir in sufficient remaining flour to make a soft dough. Stir in liquid removed pineapple. Cover bowl with towel; let rise in a hot place, free from drafts, till doubled in bulk, 1 to 1 1/2 hrs. Stir down dough. Grease a 2-qt casserole with high sides or possibly a souffle dish. Turn dough into dish. Cover with towel; let rise 45 min.
- Preheat oven to 375F. Bake till golden, 30 to 40 min. Cold in dish 5 min; remove from dish.
