DIrections

• Making the dough
• Attach paddle to mixer. In mixer bowl combine 2 cups of flour and dry yeast. Turn mixer on for a few seconds to combine.
• In a saucepan stir together milk, butter, sugar, and salt. Heat on medium just until warm (approx. 110-115F)
  
  When the butter is half melted, I remove from heat.
• When butter is completely melted, slowly add to flour mixture.
• Add warm milk mixture to the flour mixture, and mix for a few seconds until combined. Add eggs, one at a time, and beat on low for 30 seconds. Add mashed bananas. Scrape the bowl and beat another 3 minutes on medium-high. The dough will look gloppy.
• Remove the paddle, and attach the dough hook.
• Dump in 5 cups additional cups of flour (reserve the 1 cup of flour), and knead the dough for 6 to 8 minutes. If using a Kitchen-Aid mixer, use the 2 setting (it has the most umph for kneading dough).
  
  The dough will look mucky, but trust me, it will incorporate. Just let the mixer run.
• A minute or so before the time is up for kneading, check the dough. If the dough still looks sticky add a little flour and let the mixer knead into the dough. If the dough continues to look sticky continue to add flour, a little at a time.
  
  Because the size of the banana can change the amount of flour needed, you may need to add more than 1 cup if the bananas were on the large size.
• Remove dough from mixing bowl, and shape into a ball. Place dough ball into a well buttered (or greased) glass bowl, turn once so all sides are buttered/greased.
• RISING THE DOUGH
• Cover dough with a clean kitchen towel, and let rise in a warm place until double in size (about an hour).
  
  To create a warm place, place bowl of dough in a cold oven and set a pan of hot-water underneath the bowl of dough, and close the oven door. This will create a warm draft-free environment.
• When dough has doubled in size, remove from the warm space and place bowl of dough onto kitchen counter. Remove kitchen towel cover.
• Now the fun part, punch down the dough, deflating the big ball of dough (yes, this is my fist punched down into the ball of dough)
• Remove deflated ball of dough from the bowl, and divide into two balls. Lightly cover with a dish towel and let rest for 10 minutes.
• Shaping the loaf
• Mix spice and sugar. With a rolling pin and lightly floured surface, roll into a 9″x17″ rectangle. Brush dough with half of the melted butter, and sprinkle with half of the sugar/spice mix. Roll-up jelly-roll style, starting with a short side. Pinch seam to seal. Cut slits, and place loaf in greased 9×5″ loaf pan, seam side down.
  
  Repeat with second ball of dough.
  

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• Cover with kitchen towel and let rise in a warm place until doubled in size, approximately 40-60 minutes. Preheat oven to 350 degrees.
• Beat remaining egg with water, and brush over the pre-baked loaves of bread.

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• Bake at 350F for 40-45 minutes or until golden brown. Half-way through the bake time, place foil lightly over the top of each loaf to prevent over-browning.

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• Let cool on wire racks then slice as desired!

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