Friday, October 15, 2010
Toasted Coconut Bread
From the kitchen of One Perfect Bite...I've been working my way through a glut of dried coconut for several weeks now. I keep a supply of it on hand to use in the witches brew that becomes our daily bread. Every so often that supply gets out of hand and I scramble to find ways in which it use it. That's how I happened on Bill Granger's recipe for Coconut Bread. I've made this quick bread several times now and have finally come up with an adaption of the bread that my family especially likes. I usually make changes to a base recipe in stages. That allows me to identify what works and what's a waste of time. The changes I've made here are simple, but they do alter the nature of this Jamacian bread and give it and give it a decidedly Hawaiian flair. The type of coconut you use here is less important than properly toasting it. Wonderful instructions for toasting coconut can be found here. I used chopped macadamia nuts in my bread but almonds or pine nuts also work well. Nuff said. Here's the recipe.
Toasted Coconut Bread...from the kitchen of One Perfect Bite, inspired by Bill Granger
2 large eggs
1-1/4 cups milk
1 teaspoon coconut extract (vanilla may be substituted if you must)
2-1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup granulated sugar
1-1/2 cups toasted flaked coconut
3/4 cup toasted macadamia nuts
6 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray
1) Heat oven to 350 degrees. Oil and flour an 8 x 4 x 3-inch loaf pan. Set aside.
2) In a small bowl, whisk together eggs, milk and vanilla.
3) In a medium bowl, sift together flour, baking powder and cinnamon. Add sugar, coconut and nuts and stir to mix. Make a well in center of dry ingredients, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.
4) Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1-1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
5) To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar. Yield: 8 to 10 servings.
You might also enjoy these recipes:
Mango Nut Bread - Chef in You
Fruit and Nut Loaf - Anja's Food 4 Thought
Chocolate and Hazelnut Bread - Chef in You
Cherry and Almond Scones - The English Kitchen
Medjool Date and Walnut Bread - Closet Cooking
Date Nut Spice Bread - Brown Eyed Baker
Three Savory Quick Breads - One Perfect Bite
Coconut Bread - Jamaican Recipes