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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52049"><p>COCONUT BREAD </p><p> </p><p>This bread is slightly sweet, like some corn breads. </p><p> </p><p>4 cups sweetened flaked coconut (10 oz) </p><p>2 cups self-rising flour (not cake flour) </p><p>1 stick (1/2 cup) unsalted butter, softened </p><p>1/2 cup sugar </p><p>2 large eggs </p><p> </p><p>Preheat oven to 350F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour. </p><p> </p><p>Toast and grind coconut: </p><p>Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on. </p><p> </p><p>Make batter: </p><p>Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended. </p><p> </p><p>Bake bread: </p><p>Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices. </p><p> </p><p>Cooks' note: </p><p> Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.</p></blockquote><p></p>
[QUOTE="moreluck, post: 52049"] COCONUT BREAD This bread is slightly sweet, like some corn breads. 4 cups sweetened flaked coconut (10 oz) 2 cups self-rising flour (not cake flour) 1 stick (1/2 cup) unsalted butter, softened 1/2 cup sugar 2 large eggs Preheat oven to 350F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour. Toast and grind coconut: Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on. Make batter: Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended. Bake bread: Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices. Cooks' note: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. [/QUOTE]
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