Recipe - Banana Raisin Nut Bread

DOUGH 1
1/3 cup Water
1 md Banana, fully ripe
1 tablespoon Vegetable oil
1 tablespoon Honey
1 One half teaspoon Vanilla extract
One half teaspoon Salt
1/8 teaspoon Nutmeg; or to taste
2/3 cup Oats (quick or oldfashioned
1 One half cup Bread flour
1 teaspoon Vital gluten; optional
1 teaspoon Active dry yeast
One half cup Walnuts; chopped

DOUGH 2
2/3 cup Orange juice
1 tablespoon Vegetable oil
1 tablespoon Honey
One half teaspoon Salt
One half teaspoon Orange peel; dried
1 cup Oats (quick or oldfashioned
1 One fourth cup Bread flour (up to 1 One half cup
One half cup Coconut flakes
1 teaspoon Active dry yeast

Recipe by: The Bread Machine Cookbook V ISBN 1558670939 After both
doughs are finished, remove the first from the refrigerator and the second
from the machine. Roll both into equal, thin rectangles, the width equal to
the length of the loaf pan. Sprinkle one of the doughs with cinnamon and
place the other dough on top. Roll the two rectangles together in a jelly
roll fashion. Place in a medium to large loaf pan and let rise for about 30
mins. Bake in a preheated 350 F oven for 35 mins or until golden brown.

NOTES : Make both bread on the dough cycle (put the first in the
refrigerator after it is done and while the other one is in the
machine.) Use fully ripe bananas for the best moisture. Adjust
moisture consistency if necessary. If your dough cycle has a
raisin beep, add the nuts then. If not, add the nuts about 10 mins
after starting the machine. If desired, a glaze of confectioners'
sugar, vanilla extract and milk may be drizzled on top while still
warm.

From file BRD1996.ZIP

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 07, 98