Strawberry Banana Macadamia Bread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 California Strawberry Festival's Berry Off Cooking Contest. Ingredients:
2/3 cup warm water |
1/3 cup mashed ripe banana |
1/3 cup mashed strawberry |
2 tablespoons butter (melted and cooled to room temperature) or 2 tablespoons margarine (melted and cooled to room temperature) |
2 egg whites |
3 1/4 cups flour |
3 tablespoons sugar |
1 1/4 teaspoons salt |
2 3/4 teaspoons active dry yeast |
1/2 cup chopped macadamia nuts (reserve 2 t for top) |
Directions:
1. Sprinkle yeast over warm water; Mix in fruits, egg whites and butter; Sift together dry ingredients, stir in nuts; Mix dry ingredients into dough and mix and knead until smooth and elastic; Cover and let rise in a warm place until doubled.
2. Punch dough down.
3. Preheat oven to 425° Grease and flour a 13x9x2 inch rectangular pan.
4. After dough cycle on the bread machine or after your dough has been through one rising if hand mixing, knead dough an additional 2-5 minutes and shape to fit in loaf pan.
5. Sprinkle the reserved 2 T nuts on top of bread.
6. Bake 20-30 minutes or until golden brown.
7. After baking, remove bread from pan and cool on a wire rack.
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