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Chocolate, Coconut, and Almond Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 09 Dec 2014 16:39:25 -0800
v114.n049.2
* Exported from MasterCook *

                    Bread, Chocolate, Coconut, and Almond

Recipe By     :Abigail Johnson Dodge, from Fine Cooking Issue 125
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Chocolate/Cocoa                 Christmas
                  Holidays                        Nuts

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1               Tbs.  unsalted butter -- softened
    9                oz.  unbleached all-purpose flour -- (2 cups) 
plus more for the pan
       3/4           cup  granulated sugar
    1               Tbs.  baking powder
       3/4          tsp.  table salt
    1                cup  chocolate chips
    1 1/4           cups  shredded sweetened dried coconut
    1                cup  coconut milk
    2              large  eggs -- at room temperature
    1               tsp.  pure vanilla extract
       1/2          tsp.  pure almond extract
    4                oz.  unsalted butter -- (1/2 cup) melted and cooled
       1/2           cup  sliced or chopped almonds

Position a rack in the lower third of the oven and heat the oven to 
350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 
4-1/2" or 9 x 5") loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. 
Whisk until well blended. Stir in the chocolate chips and coconut.

In a medium bowl, combine the coconut milk, eggs, vanilla, and almond 
extract. Whisk until blended. Pour the wet ingredients over the dry 
ingredients. Add the melted butter. Using a silicone spatula, gently 
fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the almonds evenly over the batter, gently patting them in 
so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden 
skewer or toothpick inserted in the center comes out clean, 50 to 55 
minutes. Let cool in the pan on a rack for 30 minutes. Invert the 
bread and remove the pan, turn the bread right side up, and let cool 
completely. Store, covered, at room temperaturefor up to 2 days.

Serves 10

Yields one loaf

Wonderful to give as a gift.

Description:
    "Inspired by a favorite coconut candy bar, the Almond Joy, this 
desserty quick bread is a joy to bake and eat."
Source:
    "finecooking.com"
S(Internet Address):
    "http://www.finecooking.com/recipes/chocolate-coconut-almond-bread.aspx?nterms=52404,50092";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 522 Calories; 32g Fat (52.5% 
calories from fat); 7g Protein; 58g Carbohydrate; 4g Dietary Fiber; 
70mg Cholesterol; 374mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates.