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Coconut Lime Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 16 Apr 2013 23:59:10 -0700
v113.n015.3
* Exported from MasterCook *

                          Bread, Coconut Lime Bread

Recipe By     :
Serving Size  : 14    Preparation Time :0:25
Categories    : Bread-Bakers Mailing List       Breads
                  Desserts

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    1                cup  sugar
    2          teaspoons  baking powder
       1/2      teaspoon  salt
    1                     egg
    1                cup  coconut milk -- or milk
       1/3           cup  butter -- melted
    1                cup  flaked coconut -- toasted, * Note
       3/4           cup  lime marmalade -- melted, * Note
    1         tablespoon  lime marmalade -- melted
       1/4           cup  flake coconut -- or chipped, toasted

1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 
inch up the sides of a 9x5x3-inch loaf pan; set aside.

2. In a large bowl stir together flour, sugar, baking powder, and 
salt. In a medium bowl beat egg with a fork; stir in coconut milk and 
melted butter. Add egg mixture all at once to flour mixture. Stir 
just until moistened (batter should be lumpy). Fold in 1 cup of 
toasted flaked coconut.

3. Spoon one-third of the batter into prepared pan. Spoon half of the 
3/4 cup marmalade over batter. Repeat with remaining batter and 
marmalade, ending with batter. Using a thin metal spatula or table 
knife, swirl the marmalade through the bread.

4. Bake 55 to 60 minutes or until a wooden toothpick inserted near 
center comes out clean. Cool in pan on a wire rack 10 minutes. Remove 
from pan. Cool completely on wire rack. Wrap with plastic wrap; store 
at room temperature overnight before slicing.

5. Before slicing, brush top of loaf with 1 Tbsp. melted marmalade. 
Sprinkle with 1/4 cup toasted coconut.

*Note: Melting marmalade
Spoon marmalade into a 2C microwave safe measuring cup. Heat 1 to 1 
1/2 min on 100% power, stirring every 30 sec until marmalade is a 
spoonable consistency. (If softenig only 1 - 2T of marmalade, heat 
just 20 - 30 sec.)

*Note: Toasting coconut
To toast, place coconut in a shallow baking pan. Toast in a 350F oven 
5 to 7 minutes or until it starts to brown, stirring once. Watch 
carefully, coconut can quickly go from golden to burned.

Source:
    "BH&G, March 2013"
Start to Finish Time:
    "9:14"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 11g Fat (43.6% 
calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 
27mg Cholesterol; 200mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.