Recipe - Nutty Coconut Bread

REGULAR LOAF
Three fourths cup Water
2 cup White bread flour
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Cream of coconut; canned
3 tablespoon Pecans
3 tablespoon Walnuts
1 teaspoon Yeast; fast rise or machine
or
2 teaspoon Active dry yeast

LARGE LOAF
1 1/8 cup Water
3 cup White bread flour
1 One half teaspoon Salt
1 One half tablespoon Butter
2 tablespoon Cream of coconut; canned
One half cup Coconut; flaked or shredded
One fourth cup Pecans
One fourth cup Walnuts
2 teaspoon Yeast; fast rise or machine
or
3 teaspoon Active dry yeast

Date: Wed, 17 Apr 1996 00:49:17 0400

From: BobbieB1@aol.com

Source: Electric Bread. Posted by Dan Klepach to the Fidonet COOKING echo.

This softly subtle bread has a wonderful, chewy texture. The coconut,
pecans and walnuts make a harmonious trio in morning toast. Or serve this
bread freshlybaked as an accompaniment to your favorite fruit salad.

Success Hints: For optimal flavor, use pure canned coconut milk instead of
the watteradded variety. For additional chewy crunch, use shredded
coconut. Use regular or rapid bake cycle.

MMRECIPES@IDISCOVER.NET

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