Coconut Bread (Guyana -- Caribbean) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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[NOTE: On 29 June 2009 I edited the ingredients, changing the pounds & ounces of flour & sugar to cups. Ingredients:
6 ounces dried fruit (or raisins) |
4 cups all-purpose flour |
3 teaspoons baking powder |
1/2 tablespoon salt |
2/3 cup granulated sugar |
1 egg, beaten |
3/4 cup milk |
1/4 lb margarine, melted |
1 teaspoon vanilla extract |
3/4 cup coconut milk |
1 small coconut, grated (about 2 cups) |
Directions:
1. Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
2. In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
3. In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
4. Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
5. Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
6. Bake for 50-55 minutes or until golden brown.
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