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Banana pecan braid
Nb persons: 0
Yield: 2 loaves
Preparation time:
Total time:
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| Dough | |
| 6 to 6-1/2 cups | all-purpose flour |
| 1 cup | chopped dates or pitted dates, snipped |
| 1 cup | chopped pecans, toasted |
| 1/2 cup | sugar |
| 2 envelopes | Fleischmann's® RapidRise Yeast |
| 1 teaspoon | salt |
| 1/3 cup | butter or margarine, cut up |
| 1/3 cup | milk |
| 1/3 cup | water |
| 1/2 cup | mashed ripe banana |
| 2 | eggs |
| Topping | |
| 2 tablespoons | sugar |
| 1 teaspoon | ground cardamom |
| 1/2 teaspoon | ground allspice |
Directions
To make dough: In large bowl, combine 3-1/2 cups flour, dates, pecans, sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130oF); stir into flour mixture. Stir in banana, eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 6 equal pieces; roll each to 15-inch rope. Braid 3 ropes for each loaf, pinching ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
In small bowl, combine topping ingredients; sprinkle on loaves. Bake at 375oF for 25 to 30 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks.
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