"Whole wheat and soy flours boost the nutrition in this loaf." —Barry Wise, Visalia, CA

Barry Wise, Visalia, CA
Recipe by Cooking Light August 2008

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Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup warm water and yeast; let stand 5 minutes. Stir in banana.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups bread flour, wheat flour, soy flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

  • Place dough in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7–inch rectangle on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5–inch loaf pan coated with cooking spray. Coat top with cooking spray. Cover; let rise in a warm place 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

  • Preheat oven to 400°.

  • Bake at 400° for 1 hour or until lightly browned on bottom and sounds hollow when tapped. Remove from pan; brush with butter. Cool completely.

Nutrition Facts

153 calories; calories from fat 9%; fat 1.5g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.2g; protein 6.3g; carbohydrates 29.8g; fiber 3.2g; cholesterol 1mg; iron 2mg; sodium 249mg; calcium 8mg.
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