Monday, June 29, 2009

Coconut Breads

I saw these wonderful breads on Baking Bites, and just had to try them. The original recipe came from Bill Granger--thick coconut bread with a nice touch of cinnamon, served toasted with butter. Ummm....The lemon version, adapted by Nicole Weston of Baking Bites, is wonderful also. The coconut-lemon combination is bright and delicious. This recipe makes a large, sturdy tea loaf, not overly sweet and definitely improved with toasting and butter. Continue for recipe.

Bills Coconut Bread
from Baking Bites

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup + 1 tbsp sugar
2 cupps shredded coconut
2 large eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla extract
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut. In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.Add in melted butter and stir until just smooth, being careful not to overmix. Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf; or 8 large slices.
Serve toasted, with butter.

For Lemon Version:

Omit cinnamon.
Use 3/4 c milk and 1/2 c fresh lemon juice.
Add 1T lemon zest.

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