Ingredients
3/4 cup milk1/2 cup butter1/2 cup sugar5-1/4 to 6 cups all-purpose flour2 packages (1/4 ounce each) active dry yeast1 teaspoon salt3 eggs3 medium ripe bananas, mashed1 teaspoon water
Preparation
In a large saucepan, cook and stir the milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg with water; brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown.
