1. In a large skillet over medium-high heat, fry bacon until crisp. Drain on paper towels. Break into 1/2-inch pieces and cool. You should have about 1/3 cup cooked bacon pieces.
2. In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, curry powder, salt, and 3 cups flour. Beat vigorously for 2 minutes with a wooden spoon or the paddle attachment of a stand mixer. Add bacon, banana, apple, currants, and coconut and beat to combine. Gradually add more flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl. Transfer dough to a floured work surface. Wipe bowl clean and coat it with oil; set aside.
3. Knead dough, adding flour a little at a time if needed, until dough is smooth and elastic. Turn to coat entire ball of dough with oil. Cover with a tightly woven cloth and let rise until doubled, about 1 hour.
4. Line a baking sheet with parchment paper. Transfer dough to a lightly oiled work surface and divide in half. Shape each half into an oval about 2 inches thick and place on a parchment-lined baking sheet 2 to 3 inches apart. Cover and let rise until almost doubled, about 45 minutes.
5. About 10 minutes before baking, preheat oven to 375 degrees F. Make glaze by combining egg with water. Just before baking, brush each loaf with glaze. With a sharp serrated knife or razor blade, cut three slits about 1/4 inch deep across top of each loaf. Bake 30 minutes, or until internal temperature of bread reaches 190 degrees F on an instant-read thermometer. Surface of bread will be golden. Immediately remove loaves from baking sheet and cool on a rack. This bread is best served at room temperature. Second loaf may be frozen for later use.
Source: Hannaford fresh Magazine, January - February 2007