DOUGH 1
1/3 c Water
1 md Banana, fully ripe
1 tb Vegetable oil
1 tb Honey
1 1/2 ts Vanilla extract
1/2 ts Salt
1/8 ts Nutmeg; or to taste
2/3 c Oats (quick or old-fashioned
1 1/2 c Bread flour
1 ts Vital gluten; optional
1 ts Active dry yeast
1/2 c Walnuts; chopped
DOUGH 2
2/3 c Orange juice
1 tb Vegetable oil
1 tb Honey
1/2 ts Salt
1/2 ts Orange peel; dried
1 c Oats (quick or old-fashioned
1 1/4 c Bread flour (up to 1 1/2 cup
1/2 c Coconut flakes
1 ts Active dry yeast
Recipe by: The Bread Machine Cookbook V – ISBN 1-55867-093-9 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
Yields
1 Servings