June 30, 2009

Bill's Coconut Bread

I have wanted to make this since I first laid eyes on it. Bill Granger's Coconut Bread. I make so much banana bread with our dead old bananas, as my husband and I prefer to eat bananas when they are just ripe, and we always end up with a couple of bananas slowly going black in the fruit bowl since neither of us wants to eat them on their own. Waste not, want not, I always chuck them into a banana bread. I have a few favourite recipes, but there's only so much banana bread one can eat and stuff the remaining slices into their freezer.

I decided it was time for a change. As much as I love banana bread, I have eaten far too much of it lately.The other week I made pear bread which I will get around to blogging soon, but I was more excited to post this recipe, so here it is! It is wonderful! Very nice when still hot from the oven, but still really good the next day. It's a fairly dense bread, and it toasts beautifully. Try it! Oh yum, I will definitely be making this one again!

Oh and I'm slowly working my way through my Bill Granger cook books (I highly recommend them!), every recipe I have tried so far has turned out well with little fuss. That's my kind of cooking! Yumminess for not too much effort!


Posted by Picasa

bill's Coconut Bread

Makes 1 loaf; or 10 - 12 slices depending on how thick you like your bread.
Serve toasted, with butter.

Ingredients

2 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup caster sugar
150 g (2 cups) shredded coconut (unsweetened)
2 large eggs
1 1/4 cups milk (I used skim milk)
1 tsp vanilla extract
75g butter, melted

Method

  1. Preheat oven to 180C /350F. Grease a 9×5-inch loaf pan & line with baking paper
  2. In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut.
  3. In a medium bowl, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined.
  4. Add in melted butter and stir until just smooth, being careful not to over-mix.
  5. Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Turn loaf out onto a wire rack to cool. Serve warm or cool. It's nice with a spread of butter as well!

No comments: