Recipe - Macadamia Nut Bread

One half cup Pineapple juice; (7080 F.)
One fourth cup Water; (7080 F)
1 Egg
2 tablespoon Butter or margarine;
softened
3 tablespoon Sugar
Three fourths teaspoon Salt
3 cup Bread flour
2 One fourth teaspoon Active dry yeast; (1 pkt.)
Three fourths cup Macadamia nuts; chopped
One half cup Flaked coconut

In bread machine pan, place the first eight 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 12 tablespoons of water or flour, if
needed). Just before thefinal kneading (at beep) add nuts and coconut.
Yield: 1 loaf (1 One half pound) Editor's Note: Une of the timer feature is NOT
recommended for this recipe. Recipe was testedin both a Regal and West Bend
or Black & Decker bread machines. Recipe submitted by Darlene Markel of
Sublimity, Oregon who says that this bread is crust outside and chewy
inside and chockfull of crunchy nuts. "It tastes great toasted and topped
with cream cheese and the aroma is heavenly too. MC formatting by
bobbi744@sojourn.com

Recipe by: Taste of Home Quick Cooking, May/June '98, p. 31

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 30, 1998