Trinidad Sweetbread Food

COCONUT SWEET BREAD - TRINIDAD

Steps:

• Mix and sift flour, baking powder and salt four times.
• Add sugar and fruit; blend evenly.
• Add coconut, cinamon and grated nutmeg and stir well.
• In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
• Make a well in the flour mixture.
• Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
• DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
• Pile into 2 non-stick or greased loaf tins.
• Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
• OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

TRINIDAD SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

TRINIDAD SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

COCONUT BREAD (TRINIDAD AND TOBAGO)

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
• Spread 3 cups coconut in a large shallow baking pan (at least 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.).
• Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.
• In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.
• In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
• In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
• Add eggs one at a time, beating well after each addition.
• Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
• Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)
• Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.
• Cut into 1-inch thick slices.