From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Coconut Bread.html | 369 ++++++++++++++++++++++++++------------------- 1 file changed, 210 insertions(+), 159 deletions(-) (limited to 'Recipes/Coconut Bread.html') diff --git a/Recipes/Coconut Bread.html b/Recipes/Coconut Bread.html index 17ef75e..c2033a1 100644 --- a/Recipes/Coconut Bread.html +++ b/Recipes/Coconut Bread.html @@ -1,187 +1,238 @@ - + - - - - - - -
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Coconut Bread

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- - - Total Time: 55 min - Servings: 2 loaves - - - Source: - - + + + Total Time: 55 min + + Servings: 2 loaves + + + + Source: + +

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Ingredients

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1 x 7 g sachet dried yeast

2 tablespoons runny honey

1 ripe banana

1 large free-range egg

800 g strong bread flour , plus extra for dusting

1 400ml tin light coconut milk

200 g desiccated coconut

unsalted butter , for greasing

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Ingredients

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+ 1 x 7 g sachet dried yeast +

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+ 2 tablespoons runny honey +

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+ 1 ripe banana +

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+ 1 large free-range egg +

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+ 800 g strong bread flour , plus extra for dusting +

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+ 1 400ml tin light coconut milk +

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+ 200 g desiccated coconut +

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+ unsalted butter , for greasing +

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Directions

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Stir the yeast and honey into 200ml of tepid water, then leave for a couple of minutes to bubble up a bit.Peel and mash the banana. Crack the egg into a bowl and beat together.It’s best to use a stand mixer for this. Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch of sea salt in the bowl and combine using the dough hook. Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let prove for 1 hour.If working by hand, combine the wet ingredients in a bowl. Mix the coconut, flour and salt in a separate bowl, make a well in the centre, then tip in the wet ingredients and yeast and pull together, using your fingers then hands, until well combined. Turn out onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let prove for 1 hour.Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball. Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.Preheat the oven to 200ºC/400ºF/gas 6. Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped. Transfer to a wire rack to cool a little. Delicious served warm with chopped mango, fresh mint and yoghurt hit with lime zest and juice, and honey.

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Nutrition

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Calories 387 19%
Fat 14.8g 21%
Saturates 11.3g 57%
Sugars 3.7g 4%
Protein 10.7g 21%
Carbs 48.6g 19%

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Directions

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+ Stir the yeast and honey into 200ml of tepid water, then leave for + a couple of minutes to bubble up a bit.Peel and mash the banana. + Crack the egg into a bowl and beat together.It’s best to use a + stand mixer for this. Put the flour, mashed banana, beaten egg, + coconut milk, coconut and a small pinch of sea salt in the bowl + and combine using the dough hook. Add the yeast mixture and let + the mixer run for 15 minutes. Cover the bowl with a damp tea towel + and let prove for 1 hour.If working by hand, combine the wet + ingredients in a bowl. Mix the coconut, flour and salt in a + separate bowl, make a well in the centre, then tip in the wet + ingredients and yeast and pull together, using your fingers then + hands, until well combined. Turn out onto a clean surface dusted + with flour. Add a little extra flour, so it’s more manageable, + then knead for at least 10 minutes, or until it’s elastic. Cover + the bowl with a damp tea towel and let prove for 1 hour.Tip the + dough onto a clean, floured surface. Knead for a few minutes and + bring into a ball. Divide the dough into 2 pieces and push into 2 + greased 13cm x 18cm loaf tins. Cover the tins with a damp tea + towel and prove in a warm place for 1 hour, or until doubled in + size.Preheat the oven to 200ºC/400ºF/gas 6. Cook the loaves for 30 + to 35 minutes, or till the crusts are golden-brown, and sound + hollow when tapped. Transfer to a wire rack to cool a little. + Delicious served warm with chopped mango, fresh mint and yoghurt + hit with lime zest and juice, and honey. +

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Nutrition

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+ Calories 387 19%
Fat 14.8g 21%
Saturates 11.3g 57%
Sugars + 3.7g 4%
Protein 10.7g 21%
Carbs 48.6g 19% +

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