3 to 3 1/2 cups all-purpose flour
1 pkg.(1/4 oz.)active dry yeast
1 can(8 1/4 oz.)crushed pineapple
1/4 cup sugar
1/2 tsp. salt
1/4 cup butter or margarine
1 medium banana, mashed
1 egg, beaten
In large bowl, combine 1 1/2 cups flour and yeast; set aside. Drain pineapple in a sieve, pressing out as much juice as possible. Reserve juice in a 1-cup measure; add water to make 1/2 cup. Pour juice into small saucepan. Add sugar, salt and butter. Stir mixture constantly over medium-high heat until butter softens. Add juice mixture, banana and egg to flour mixture. Beat 1 minute with electric mixer on low speed. Scrape batter from sides of bowl; beat 2 minutes longer at high speed. By hand, stir in enough remaining flour to make a soft dough. Stir in drained pineapple. Cover bowl with towel; let rise in a warm place, free from drafts, until doubled in bulk, 1 to 1 1/2 hours. Stir down dough. Grease a 2-quart casserole with high sides or a souffle dish. Turn dough into dish. Cover with towel; let rise 45 minutes.
Preheat oven to 375 degrees F. Bake until golden brown, 30 to 40 minutes. Cool in dish 5 minutes; remove from dish.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.