It’s Tasty Thursday!
Yup, it’s not a meme or a linky, just like Foodie Friday isn’t. I’m just all about alliteration and random food posts.
I’m back in the kitchen, and whenever I get back in there after a long break, I get overly enthusiastic and I scour the Internet for new recipes.
I found this Coconut Bread recipe by Bill Granger, and just had to try it.
As always, I’m not one to follow a recipe to the T. Here’s my slightly adapted recipe, you can find the original here.
- 2 large eggs
- 200 ml coconut milk + 100 ml milk (7 oz + 3.5 oz)
- 1 teaspoon vanilla essence
- 2 1/2 cups plain flour
- 2 teaspoons cinammon
- 2 teaspoons baking powder
- 2/3 cup castor (superfine) sugar
- 150 g shredded/ flaked coconut (5 oz)
- 75 g unsalted butter, melted (6 tablespoons)
- Preheat an oven to 350°F (175°C).
- In a small bowl, whisk together the eggs, milk and vanilla essence. Set aside.
- In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut.
- Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix.
- Grease and flour a 8-by-4-inch loaf pan.
- Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour.
- Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more.
- Slice thickly and slather on the butter or preserves of your choice!
- The original recipe calls for milk, but I wanted more coconut flavor so I used a combination of coconut milk and full cream milk.
- I also decreased the amount of sugar by a third, as I don't really like my bread very sweet.
- This was really yummy, I could not stop eating it! It's delicious served plain as well.
- And, it was super easy to make. It's completely hand mixed, as you don't want to work the batter too much.
What’s your favorite bread?