HAWAIIAN BUBBLE BREAD 2 packages dry yeast (about 4 1/2 teaspoons) 1 teaspoon granulated sugar 1 cup warm water (100 to 110°F) 1 cup sliced ripe banana 1/2 cup thawed pineapple-orange-banana juice concentrate, undiluted 1/4 cup honey 2 tablespoons butter or stick margarine, melted 2 drops yellow food coloring (optional) 5 1/4 cups bread flour, divided 1 teaspoon salt Cooking spray 1/4 cup cream of coconut 2 tablespoons thawed pineapple-orange-banana juice concentrate 1/2 cup sifted powdered sugar

Dissolve yeast and granulated sugar in warm water; let stand 5 minutes.

Combine banana and next 4 ingredients (banana through food coloring) in a blender; process until smooth, and set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and salt in a large bowl. Add yeast mixture and banana mixture, stirring until well-blended. Add 2 3/4 cups flour, stirring to form a soft dough.

Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (for about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size. (Press two fingers into the dough. If indentation remains, he dough has risen enough.) Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Form the dough into 1 1/2-inch balls (about 30 balls) on a lightly floured surface. Layer the balls in a 10-inch tube pan coated with cooking spray; set aside.

Combine the cream of coconut and 2 tablespoons juice in a bowl. Pour 3 tablespoons juice mixture over dough. Press plastic wrap onto the surface of the dough. Wrap pan with heavy-duty foil; seal and freeze. Place remaining juice mixture in a heavy-duty zip-top plastic bag and freeze.

To serve, thaw remaining juice mixture overnight in refrigerator. To thaw dough, remove foil and plastic wrap. Cover pan with a cloth; let thaw overnight in refrigerator. Let dough rise at room temperature 1 1/2 hours or until doubled in size.

Preheat oven to 350°F.

Uncover dough, and bake at 350°F for 30 minutes or until the loaf sounds hollow when tapped. Cool in pan for 20 minutes. Remove from pan; place on wire rack. Stir powdered sugar into remaining thawed juice mixture, and drizzle over top of warm bread.

Makes 1 loaf.

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