3 cups unbleached flour
1 teaspoon salt
2 teaspoons active dry yeast
1/2 cup skim milk
1 tablespoon butter or margarine
1/4 cup egg beaters=AE 99% egg substitute
1/2 cup mashed bananas
1/3 cup semisweet chocolate pieces
In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast. Combine skim milk and butter or margarine in a saucepan. Heat over low heat until liquids are warm (110 to 120 degrees F. Butter or margarine does not need to melt. Gradually add to dry ingredients and mix. Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour. Mix thoroughly. Add enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Punch dough down. Cover and let rise again, about 45 minutes. Shape into loaf and place in greased 8″ x 4″ loaf pan. Cover and let rise in warm place until dough fills pan and top of loaf is about 1″ above top of pan edge, about 30 minutes.
Heat oven to 375 degrees F. Uncover dough. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack.
Based on a machine bread recipe posted at www.breadworld.com, 4/97
Nutr. Assoc. : 0 0 0 0 0 0 0 32794