I was happy with the bread and the filling was good. The pineapple gave an unexpected tasty bump to the cinnamon filling. The banana did not do much and I would substitute for them next time.
Ingredients:
dough:
- 1/2 cup to 2/3 cup lukewarm water*
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 2 large eggs + 1 large egg yolk, white reserved for topping
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
filling:
- 3/4 cup Baker's Cinnamon Filling
- 3 tablespoons water
- 2 medium bananas
- 2/3 cup diced dried pineapple
topping:
- 1 large egg white, reserved from dough, mixed with 1 tablespoon cold water
- 2 tablespoons coarse white sparkling sugar, or Demerara sugar
Instructions:
- To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
- Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Pat and roll the dough into a rectangle about 18" x 14".
- Make the cinnamon filling: Mix the Baker's Cinnamon Filling and water to make a smooth paste.Looking at the dough horizontally (so it's 18" long), spread half the filling down the center third of the dough
- Slice each banana into about 12 rounds. Space the slices atop the filling.
- Fold one of the end pieces into the center to cover the bananas and filling.
- Spread the remaining filling atop the piece of dough you've just folded into the center, and distribute the dried pineapple evenly atop the filling.
- Fold the other side of the dough over the filling to cover it. Pull the long side seam underneath, and tuck each end underneath, too. You should have a long, flat log with no filling showing.
- Use a sharp knife to cut 4 diagonal slashes atop the loaf, cutting through both layers of dough; this will allow steam to escape.
- Brush with the beaten egg white, and sprinkle with the coarse or Demerara sugar.
- Cover the loaf gently with lightly greased plastic wrap, and allow it to rest for 1 hour. It won't rise much, if at all. Towards the end of the resting period, preheat the oven to 375°F.
- Bake the loaf in the middle of the oven for 25 minutes. Tent with foil, and bake for an additional 20 to 25 minutes, till it's golden brown and a sharp knife poked into the center doesn't reveal any raw dough.
- Remove from the oven, and transfer to a rack to cool.