COCONUT BREAD

COCONUT BREAD
  • 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


  • 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.




    Provided by: ebpratt@main.com (Erika Bondy Pratt)


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