Difference between revisions of "Coconut Bread III"
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* 3 tsp. [[salt]] | * 3 tsp. [[salt]] | ||
| − | == | + | == Procedures == |
# Chip and grate [[coconut]]s. Add approximately 2 1/2 cups of warm [[water]]. Mix well. | # Chip and grate [[coconut]]s. Add approximately 2 1/2 cups of warm [[water]]. Mix well. | ||
# Squeeze out [[milk]]. | # Squeeze out [[milk]]. | ||
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# Bake at 350 degrees F for 40–45 minutes. When done take out of pan and cool on rack. | # Bake at 350 degrees F for 40–45 minutes. When done take out of pan and cool on rack. | ||
| − | [[Category:Honduran | + | [[Category:Honduran cuisine]] |
| − | [[Category:Honduran | + | |
| + | [[Category:Honduran cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 11:19, 15 July 2012
Description
Ingredients
- 1 1/2 coconuts grated
- 3 lbs. all purpose flour
- 3 tbs. yeast
- 1/4 cup warm water
- 1 tbs. margarine
- 3 1/2 tbs. Sugar
- 3 tsp. salt
Procedures
- Chip and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix well.
- Squeeze out milk.
- Dissolve yeast in 1/4 cup warm water, add 1 tbs. Sugar and 1 tbs. flour, mix well, let rise.
- Then add remaining ingredients and knead until smooth and satiny.
- If dough is a bit stiff, add a little more coconut milk. Set aside in a pan, cover and let rise until double in bulk, about two hours.
- Divide into portioins, depending on the size of the pans for baking, knead and form loaves.
- Place in greased pans to rise again until double in bulk.
- Bake at 350 degrees F for 40–45 minutes. When done take out of pan and cool on rack.
