Hawaiian Bubble Bread

Total Time: 4 hrs Preparation Time: 3 hrs 30 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 teaspoon sugar
• 1 (2 1/4 teaspoon) package fast rising yeast
• 1 cup warm water (temp from 100-110 degrees f)
• 1 cup sliced ripe banana
• 1/2 cup pineapple-orange-banana juice, concentrate undiluted
• 1/2 cup honey
• 2 tablespoons butter, melted
• 5 cups bread flour, divided
• 1 teaspoon salt
• cooking spray
• 1/4 cup coconut cream (cream of coconut)
• 2 tablespoons pineapple-orange-banana juice, concentrate undiluted
• 1/2 cup sifted powdered sugar

Recipe

• 1 in 1 cup of warm water, dissolve the sugar and yeast and let stand for 5 minutes.
• 2 in a blender, combine the banana, 1/2 cup of the pineapple-orange-banana juice concentrate, honey, and butter, and blend until smooth. set aside.
• 3 get dry measuring cups and lightly spoon 2 cups bread flour into them, then level with a knife. in a large bowl, stir together the measured flour and the salt, then add the yeast mixture and the blended banana mixture and stir well to combine. measure out another level 2 1/4 cups bread flour into the measuring cups and stir it into the mixture to form a soft dough.
• 4 lightly flour a counter or board and turn out the dough onto it. knead until the dough is smooth and elastic, about 8 minutes. add, 1 tablespoon at a time, enough of the remaining flour to keep the dough from sticking to your hands while kneading.
• 5 coat a large bowl with cooking spray and place the kneaded dough in it, turning the dough to coat the top with the spray. cover bowl with a light cloth and let dough rise in a warm place (about 85 degrees f and free from drafts) for about 1 1/2 hours or until the dough has doubled in size.
• 6 when it has doubled, punch the dough down and turn it out onto a lightly floured surface and let it rest for 5 minutes.
• 7 coat a 10-inch tube pan with cooking spray.
• 8 pull away pieces of dough and form them into balls about 1 1/2 inches in size, which will make about 30 balls. layer the dough balls in the prepared tube pan and set aside.
• 9 in a bowl combine the coconut cream (cream of coconut) and 2 tablespoons of pineapple-orange-banana juice concentrate, stirring well. pour 3 tablespoons of the mixture over the dough in the tube pan, and set aside the remaining amount of juice mixture.
• 10 cover dough in tube pan with a light cloth and let rise for 1 1/2 hours or until doubled in size.
• 11 preheat oven to 350 degrees f.
• 12 remove cloth from dough and bake in preheated oven for 30 minutes or until it sounds hollow when you tap it.
• 13 remove pan from oven and let the bread cool in the pan for 20 minutes. remove bread (which should still be somewhat warm) from pan and place on a wire rack.
• 14 stir the powdered sugar into the remaining juice mixture and drizzle it over the top of the warm bread.
• 15 makes 18 servings. cut the bread into slices or let folks pull apart the bubbles. :).