* Chef Cook's Honey Bread *

Place ½ cup warm water in large bowl.  Sprinkle in yeast and stir until dissolved.  Add remaining water, honey, oil, salt, and 1 cup flour.  Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic – approx. 8-10 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm, draft-free place until doubled in size, approx. 1 hour.
Punch dough down; place on greased cookie sheet shaping into approx. a 9-10” round.  Cover, let rise in warm, draft-free place until doubled in size, approx. 30 minutes.
Bake in preheated oven at 375 degrees for 30-35 minutes.  Should be nice and brown – do not over bake.  Remove from baking sheet and cool on wire rack.  Makes one round.

Enjoy !
Chef Cook

Gourmet Temptations

* Pineapple Banana Daiquiri Bread* 

½    cup    Margarine

1½   cup   Sugar
2      lg.    Eggs
1      cup   Buttermilk
2      cups  Flour
1½   Tps.   Baking soda
2      Very ripe bananas (mashed)
1      Tps.   Special Blend Vanilla Extract Crush
½     cup   Pecans, chopped

Cream margarine; add sugar and beat well. Then, add eggs and beat well again. Mix buttermilk with baking soda and add alternately with flour, beginning and ending with flour. Add Ms. Earle’s Pineapple Banana Daiquiri Jam, pecans and Special Blend Vanilla Crush. Grease and flour a 7x3 inch loaf pan; pour in batter and bake at 350 F for approximately 1 hour. Do not under bake. Loaf should be golden brown. Recipe will fill 4 individual loaf pans. Reduce baking time accordingly.