Bread feeds the body indeed, but the flowers feed also the soul.
~ The Koran
~ Easter bouquet
TOASTED COCONUT BREAD
~ Favorite Easter recipe clipped from Bon Appetit/May 1981
2 3/4 cup flour
1 cup sugar
1 Tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 1/4 cups shredded toasted (cooled) coconut
1 1/2 cup milk
1 lightly beaten egg
2 Tbsp. oil
1 tsp. coconut or vanilla extract
- Preheat oven to 350-degrees
- Lightly coat 9x5 inch loaf pan with vegetable spray. Sift flour, sugar, baking powder & salt into medium bowl. Add coconut and blend well.
- Combing milk, egg, oil, and extract in another bowl. Mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix.
- Turn batter into prepared pan. Bake until tester inserted in center of loaf comes out clean, about 1 hour. Let cool in pan 8-10 minutes. Invert onto wire rack and let cool to room temperature before slicing. Delicious toasted the next day!