Coconut Bread II

I got this recipe from my mother-in-law. Even people who don’t like coconut love this sweet, yummy bread.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.

Step: 2

In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.

Step: 3

Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Per Serving: 488 calories; protein 6.5g; carbohydrates 60.2g; fat 25.3g; cholesterol 62.8mg; sodium 212.6mg.

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

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

A dough’s 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 limit , as you can work it yesterday , then finish it off the next day.