Sweet Lelani Bread

Instructions

1. 1

   Amounts given are for a 1 1/2 pound loaf (1 pound amounts are in parentheses). 1/2 cup (1/3 cup) canned pineapple chunks, cut up and well drained (reserve juice) 1/4 cup (3 tablespoons) buttermilk (Welbilt/DAK & Zojirushi add 2 tablespoons (1 tablespoon) more buttermilk) 1/4 cup (2 tablespoons) reserved pineapple juice 1 egg 1/2 cup (1/3 cup) very ripe banana slices 3 cups (2 cups) bread flour 1/4 cup (3 tablespoons) whole wheat flour 1 teaspoon salt 3 tablespoons (2 tablespoons) butter or margarine 1 1/2 tablespoons (1 tablespoon) sugar 1/2 cup (1/3 cup) shredded coconut 1/3 cup (1/4 cup) chopped macadamia nuts 2 teaspoons (1 1/2 teaspoons) active dry yeast Place all ingredients, except macadamia nuts, in bread pan.

2. 2

   Select light crust or sweet bread or raisin/nut cycle.

3. 3

   Press start.

4. 4

   Add nuts when raisin/nut signal beeps.

5. 5

   Remove bread from pan when done; cool on cake rack for 1 hour before slicing.