Best Pepes Coconut Bread Featured In Gourmet Magazine Recipes

PEPE'S COCONUT BREAD (FEATURED IN GOURMET MAGAZINE RECIPE - (5/5)

Steps:

• Cream together butter and sugar. Beat in eggs and extract, then the sour cream. Add the coconut. Fold in the flour, baking powder and soda. Turn into lightly greased loaf pan and bake at 350 degrees for about 45 minutes or until done. Makes 1 loaf-10 slices Suggested Substitutions will omit coconut extract and coconut. Use maple extract and walnuts for Maple Walnut bread. Use Lemon extract and 1 tbsp. poppy seeds for Lemon Poppy Seed bread. Use vanilla extract and any fruit such as peaches, pears, cranberries, etc for other changes.

COCONUT BREAD

Steps:

• Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
• Set aside until mixture is swollen and bubbly, about 15 minutes.
• Mix flour and salt together in a large bowl.
• Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
• Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
• Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
• Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
• Divide dough into 8 pieces and roll each into a ball.
• Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
• Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
• Preheat oven to 350°F
• Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.