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     Title: Hawaiian  Sweet  Bread
Categories: Breads
  Servings: 1

      3    3 1/2 c. flour
      1    (8 1/4 oz.) can crushed
           pineapple
    1/2 ts salt
      1 md banana, mashed
      1    (1/4 oz.) pkg. active dry
           yeast
    1/4 c  sugar
    1/4 c  butter
      1    egg, beaten
           OrangeTOPPING:
      3 oz pkg. cream cheese
      2 TB honey
    1/2 c  shredded coconut

In a large bowl combine 1 1/2 cups flour and yeast; set aside.  Drain pineapple in a sieve pressing as much juice out as possible.  Add orange juice to make 1/2 cup.  Pour intosmall saucepan, add sugar, salt and butter.
 Stir constantly over medium heat until butter softens.  Add juice mixture, bananas and egg to flour mixture.  Beat 1 minute with electric mixer on low speed.  Scrape down batter, beat 2 minutes longer at high speed. 
Stir in enough remaining flour by hand to make a soft dough.  Stir in
drained pineapple, cover bowl with a towel. Let rise in warm place until
double, 1 to 1 1/2 hours.  Stir down dough, grease 2 quart casserole with
high sides.  Turn
dough into dish.  Cover with towel and let rise for 45 minutes.  Bake at
375 degrees until brown, 30 to 40 minutes. Cool for 5 minutes.  Remove
from dish, top with topping.  TOPPING:  Combine cream cheese with honey and beat with electric mixer until light and fluffy.  Stir in coconut.

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