Hawaiian Sweet Bread
Ingredients:
3 to 3 1/2 cups all-purpose flour
1 pkg.(1/4 oz.)active dry yeast
1 can(8 1/4 oz.)crushed pineapple
1/4 cup sugar
1/2 tsp. salt
1/4 cup butter or margarine
1 medium banana, mashed
1 egg, beaten
Directions:
In large bowl, combine 1 1/2 cups flour and yeast; set aside. Drain
pineapple in a sieve, pressing out as much juice as possible. Reserve
juice in a 1-cup measure; add water to make 1/2 cup. Pour juice into
small saucepan. Add sugar, salt and butter. Stir mixture constantly
over medium-high heat until butter softens. Add juice mixture, banana
and egg to flour mixture. Beat 1 minute with electric mixer on low
speed. Scrape batter from sides of bowl; beat 2 minutes longer at high
speed. By hand, stir in enough remaining flour to make a soft dough.
Stir in drained pineapple. Cover bowl with towel; let rise in a warm
place, free from drafts, until doubled in bulk, 1 to 1 1/2 hours. Stir
down dough. Grease a 2-quart casserole with high sides or a souffle
dish. Turn dough into dish. Cover with towel; let rise 45 minutes.
Preheat oven to 375F. Bake until golden brown, 30 to 40
minutes. Cool in dish 5 minutes; remove from dish.