Coconut Bread I

I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.

Step: 2

Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.

Step: 3

Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.

Step: 4

Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.

Step: 5

To Make Glaze: Mix the confectioner’s sugar and milk together until smooth.

Per Serving: 331 calories; protein 4.2g; carbohydrates 46.5g; fat 14.6g; cholesterol 60.3mg; sodium 361.4mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.