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home > recipes > breads > coconut bread
from NY, US 2 3/4 cups, flour 1 cup, sugar 1 tablespoon plus 1 teaspoon, baking powder 1 teaspoon, salt 1 1/4 cups, shredded coconut - toasted and cooled 1 1/2 cups, milk 1 egg, lightly beaten 2 tablespoons, oil 1 teaspoon, coconut extract Oil for coating loaf pan Preheat oven to 350 degrees. Sift together flour, sugar, baking powder and salt into mixing bowl. Add toasted coconut and blend well. In a separate bowl, combine milk, egg, oil and extract, and blend well. Add this mixture to dry ingredients, all at once, and stir briefly to blend. Do not over-mix. Turn into oiled pan(s). Bake at 350 degrees for 40 minutes to 1 hour, depending on pan size. (When a skewer, inserted in the middle of the loaf, comes out clean, the bread is done.) Cool loaf in the pan for 10 minutes, then turn out loaves and cool on a cake rack, to room temperature, before slicing. This bread is even better and easier to slice neatly after several hours. Wrap well in aluminum foil for storage. Yield: 1 large 9 x 5 loaf or 3 mini pan loaves Note: this is great toasted!

Coconut Bread


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list all recipes for BREADS (358)
list all recipes by BUTTERFLYDOG (1134)


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keyword: coconut
keyword: bread
recipes for breads
recipes by butterflydog
Email Address:
(posted July 29, 2009)

from NY, US

2 3/4 cups,
flour
1 cup,
sugar
1 tablespoon plus 1 teaspoon,
baking powder
1 teaspoon,
salt
1 1/4 cups, shredded
coconut - toasted and cooled
1 1/2 cups,
milk
1
egg, lightly beaten
2 tablespoons, oil
1 teaspoon,
coconut extract
Oil for coating loaf
pan

Preheat oven to 350 degrees.

Sift together flour, sugar,
baking powder and salt into mixing bowl.

Add toasted
coconut and blend well.

In a separate bowl,
combine milk, egg, oil and extract, and blend
well. Add this mixture to
dry ingredients, all at once, and stir briefly to blend. Do not over-mix. Turn into oiled pan(s).

Bake at 350 degrees for 40 minutes to 1 hour, depending on pan size.

(When a
skewer, inserted in the middle of the loaf, comes out clean, the bread is done.) Cool loaf in the pan for 10 minutes, then turn out loaves and cool on a cake rack, to room
temperature, before slicing.

This
bread is even better and easier to slice neatly after several hours.

Wrap well in
aluminum foil for storage.

Yield: 1 large 9 x 5 loaf or 3 mini pan loaves

Note: this is great toasted!



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