Banana Bread Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Rye flour | 6 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Shortening | 3 Tablespoon, melted | |
| Ripe bananas | 3 Cup (16 tbs), mashed |
Directions
Dissolve the yeast in warm water in a large mixing bowl.
Mix half the flour and remaining ingredients.
Add to the yeast water and mix well.
Add remaining flour gradually and mix until smooth.
Turn out onto a floured surface and knead for 10 minutes.
Place in a greased bowl and turn to grease surface.
Cover and let rise in a warm place until doubled in bulk.
Turn out on a floured surface and knead for 3 minutes.
Mold into loaves and place in 2 greased casseroles.
Cover with a damp cloth and let rise until doubled in bulk.
Bake in 425-degree oven for 12 minutes.
Reduce temperature to 350 degrees and bake for 45 minutes longer.
Remove bread to racks and cool.
Mix half the flour and remaining ingredients.
Add to the yeast water and mix well.
Add remaining flour gradually and mix until smooth.
Turn out onto a floured surface and knead for 10 minutes.
Place in a greased bowl and turn to grease surface.
Cover and let rise in a warm place until doubled in bulk.
Turn out on a floured surface and knead for 3 minutes.
Mold into loaves and place in 2 greased casseroles.
Cover with a damp cloth and let rise until doubled in bulk.
Bake in 425-degree oven for 12 minutes.
Reduce temperature to 350 degrees and bake for 45 minutes longer.
Remove bread to racks and cool.
Chef
