Half 'n Half banana sandwich bread 18 slices

Milk, 1%, 1 cup at 120 degrees F.
Dry active yeast, 1 packet or 2 1/4 tsp.
Salt, 1.5 tsp.
Sugar or honey, 1 tbsp.
Earth Balance Natural Buttery Spread, 1 tbsp.
Banana, fresh, 1 small (6" to 6-7/8" long)
All-purpose flour, 1.5 cup (
Whole Wheat Flour, 1.5 cup

Slice with a serrated knife.

Warm milk to 120 degrees F. Mix 4 tbsp. warm milk with 1/4 tsp. sugar and the yeast in a small bowl and set aside to proof. Mix the rest of the milk, the margarine, salt, sugar or honey, and the whole wheat flour together in a bowl. Beat well. Add proofed yeast and mix in. Let rest for 10 minutes. Gradually mix in the bread flour. Dump dough out on a board or the counter top and knead for 8-10 minutes with as little extra flour as possible. Form into a ball. Place in oiled bowl and turn over to make sure the whole ball of dough is covered in oil. Cover with a clean towel or a piece of plastic wrap sprayed with oil spray and let raise until doubled. Punch down and knead a few times (don't use flour). Shape into loaf and put in a greased 8 X 4 loaf pan. Let raise to double. Bake at 350 degrees F. for approx. 30 minutes. It's done when the internal temperature reaches 190 degrees F. Cool on a wire rack.

Serving Size: 1 slice = 1/18th of loaf