One afternoon surfing the Cooking Channel I found Bill Granger. Bill is a Chef in Australia and he owns several restaurants around Sydney Australia. His recipes are terrific. If you have time check out his show Bill’s Food.
His Coconut Bread is terrific. Right out of the oven, toasted, with Nutella, butter or just by itself.
Yields 8 to 10 servings
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour, more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
5 ounces flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray
Confectioners’ sugar, optional.
1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
2. In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.
3. Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
4. To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners’ sugar.
Posted on September 12, 2006 in Breads & Breakfast, NY Times | Permalink