Caribbean Coconut Bread Food

COCONUT BREAD (GUYANA -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
• In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
• In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
• Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
• Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
• Bake for 50-55 minutes or until golden brown.

BARBADIAN COCONUT SWEET BREAD

Steps:

• preheat oven to 350.
• grease 2 1-lb loaf pans or 1 2-lb pan.
• place the butter and sugar in a large mixing bowl and sift in all of the flour.
• rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
• add the coconut, mixed spice, vanilla, rum, eggs and milk.
• mix together well with your hands.
• if the mixture is too dry, add more milk.
• knead on a floured board till firm and pliable.
• halve the mixture and place in loaf pans.
• glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.

CARIBBEAN COCONUT QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
• Mash in the pineapple juice, banana and egg.
• Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
• Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!

JAMAICAN COCONUT CORNBREAD

Steps:

• Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
• In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

COCONUT BREAD

Steps:

• Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
• Toast and grind coconut:
• Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
• Make batter:
• Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
• Bake bread:
• Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.

CARIBBEAN COCONUT BAKE

Steps:

• Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
• Add the grated coconut and coconut milk and stir until a soft dough forms.
• Gather into a ball, cover, and let rest for 30 minutes.
• Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
• Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.