1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/2 cup honey
2 tablespoons butter, melted
5 cups bread flour, divided (about 23 3/4 ounces)
1 teaspoon salt
Cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup sifted powdered sugar
Instructions
Dissolve sugar and yeast in 1 cup warm water, and let stand for 5 minutes. Combine banana, 1/2 cup juice concentrate, honey, and butter in a blender; process until smooth, and set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and salt in large bowl, stirring well. Add yeast mixture and banana mixture to flour mixture, stirring until well blended. Add 2 3/4 cups flour, stirring to form a soft dough.
Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Form the dough into 1 1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside.
Combine cream of coconut and 2 tablespoons juice concentrate in bowl; stir well. Pour 3 tablespoons juice mixture over dough; set remaining juice mixture aside. Cover dough, and let rise 1 1/2 hours or until doubled in size.
Preheat oven to 350°. Uncover dough, and bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool in pan for 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture. Drizzle powdered sugar mixture over top of warm bread.
Originally Submitted
2/16/2011
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