Tropical Bread Food

TROPICAL MANGO BREAD

Steps:

• Preheat oven to 350 degrees F. Stir together flour, sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well. Pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans.
• Bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. When loaves are cool, mix together ingredients for glaze and pour over loaves.

TROPICAL COCONUT BREAD

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
• Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

TROPICAL FRUIT BREAD

Steps:

• Heat oven to 350°F
• Grease and flour bottom ONLY of 8x4 or 9x5 inch loaf pan.
• In a large bowl, combine quick bread mix, water, oil and egg.
• Stir for 50-75 strokes with spoon till moist.
• Stir in fruit and orange peel.
• Pour batter into greased prepared pan.
• Bake 350 for 55-60 minutes for 8x4 pan, or 45-55 minutes for 9x5 pan.
• test with toothpick to see if its done.
• Cool on wire rack for 15 minutes.
• remove from pan and cool 30 minutes till totally cooled.
• in small bowl, blend powdered sugar and orange juice till desired glaze consistency.
• brush over loaf.
• wrap tightly and store in fridge.

TROPICAL FRUIT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease bottom only of loaf pan, 8 1/2 x 4 1/2, 2 1/2 inch.
• Mix sugar, butter and eggs until well blended, stir in banana and pineapple.
• Stir in remaining ingredients just until moistened, spread in pan.
• Bake 55 minutes for 8 1/2 loaf. 50 minutes for 9 inch loaf or until wooden toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen sides of loaf from pan, remove from pan. Cool Compl;etely before slicing.

TROPICAL BREAD PUDDING WITH GRILLED BANANAS AND VANILLA RUM ANGLAISE

Steps:

• Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
• Peel bananas and set aside.
• In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
• Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
• Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.

TROPICAL QUICK BREAD

Steps:

• Blend the flour, sugar, vegetable oil, milk eggs, baking soda, and salt in a mixing bowl with an electric mixer on medium until batter is smooth.
• Add mandarin oranges, pineapple, banana, coconut, vanilla and candied fruit or cherries and mix with a spoon until blended.
• Pour batter into 2 greased and floured 5x9 loaf pans.
• Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean.
• Cool on a wire rack.

LUAU BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan.
• In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes.
• On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits.
• Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl.
• Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes.
• Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising.
• Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers.
• Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes.
• Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast.

TROPICAL BREAD PUDDING

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

TROPICAL SWEET BREAD

Steps:

• In bread machine pan, place the first 13 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the macadamia nuts.

TROPICAL BREAD PUDDING

Steps:

• Butter a shallow 2-quart casserole.
• Preheat oven to 300°F.
• In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
• Mix in bread cubes.
• Spoon into prepared dish and top with remaining cup coconut.
• Bake pudding 1 hour.
• Serve warm with whipped cream, vanilla ice cream or a custard sauce.