Tuesday, October 6, 2009

Coconut Bread

Too many recipes not enough time.
I think I will never escape that feeling as I weekly scrap recipe after recipe after recipe.
Well, here's one form a blog that I found out of sheer luck of blog hopping: The Wednesday Chef. People, if you enjoy a good 'read' you're missing out if you have not visited this blog. The Wednesday Chef is one witty writer, folks. I could click on any of the archives and I know I'm guaranteed to find something that would make me smile.

A disclaimer: This bread is for coconut lovers.
I will admit, this is my very first attempt at 'bread.' Therefore, my mistakes and ignorance must be taken into account. As a coconut lover, I am enjoying this bread immensely. However, this bread is drier and quite crumblier than I thought. I have no idea if it is supposed to be that way or if I had done something wrong. Nevertheless, I wake up every morning looking forward to a breakfast of coconut bread. I lightly toast it on my frying pan and coat it with jam, butter, or enjoy it as is. It goes famously with both milk and coffee.




Coconut Bread
From the Wednesday Chef (who adapted it from Bill Granger)

  • 2 large eggs (room temp)
  • 1 1/4 C milk (room temp)
  • 1 tsp vanilla extract
  • 2 1/2 C flour, more for dusting (I used all purpose)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 C superfine sugar (I used regular sugar - is there a difference?)
  • 5 ounces flaked coconut (about 1 1/2 C)
  • 6 tbsp unsalted butter, melted (about 84grams)
  • Nonstick cooking spray or butter for pan
  • Confectioners' sugar (optional)
  1. Heat oven to 350 degrees F.
  2. In a bowl, whisk together eggs, milk and vanilla (I used an electric mixer for this step and then for the rest of the steps I stirred with a wooden spoon)
  3. In a medium bowl, sift flour, baking powder and cinnamon. add sugar and coonut and stir to mix. Make a well in the center and pour in egg mixture.
  4. Gradually mix with dry ingredients until just combined. Add melted butter and stir until smooth. Do not overmix.
  5. Oil and flour an 8 1/2 x 4 in loaf pan. Pour batter into pan.
  6. Bake until toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
  7. Cool in pan for 5 minutes then move to cooling rack.
  8. Dust with confectioners' sugar or just enjoy as is.

3 comments:

  1. The bread looks great, and what a wonderful change from the majority of food bloggers who've now gotten into the fall funk of pumpkin, apple, etc. As a bread-a-holic, it's worth mentioning that next time adding a bit of oil in place of butter will help with the moisture. Try 50/50 to start with and see how it goes. Thanks for sharing!

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  2. Hey Jelli Bean! Thanks for visiting and thanks for the tip. I will definitely try that next time. :)

    We are entering spring going on summer here in NZ. We will be trialing more summer recipes while the northern hemisphere is on fall going on winter. :)

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  3. This recipe is actually a quick bread, not an actual bread, but it still sounds and looks delicious!! :D

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