Hawaiian Bread

1. 1

   In large bowl, combine 1 1/2 cups flour and yeast; set aside.

2. 2

   Drain pineapple in a sieve, pressing out as much juice as possible.

3. 3

   Reserve juice in a 1-cup measure; add water to make 1/2 cup.

4. 4

   Pour juice into small saucepan.

5. 5

   Add sugar, salt and butter.

6. 6

   Stir mixture constantly over medium-high heat until butter softens.

7. 7

   Add juice mixture, banana and egg to flour mixture.

8. 8

   Beat 1 minute with electric mixer on low speed.

9. 9

   Scrape batter from sides of bowl; beat 2 minutes longer at high speed.

10. 10

    By hand, stir in enough remaining flour to make a soft dough.

11. 11

    Stir in drained pineapple.

12. 12

    Cover bowl with towel; let rise in a warm place, until doubled 1 to 1 1/2 hours.

13. 13

    Stir down dough.

14. 14

    Grease a 2-quart casserole with high sides or a souffle dish.

15. 15

    Turn dough into dish.

16. 16

    Cover with towel; let rise 45 minutes.

17. 17

    Preheat oven to 375 degrees F. Bake until golden brown, 30 to 40 minutes.

18. 18

    Cool in dish 5 minutes; remove from dish.

No additional tips available.