This is a tasty coconut quick bread made in a loaf tin. When cold it is sliced and served with butter. You will get many slices, depending on how thick or thin you want them.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan.
Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.
Per Serving: 201 calories; protein 3.1g; carbohydrates 33.2g; fat 6.8g; cholesterol 2.9mg; sodium 177.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers 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 make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . 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.