Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
TOASTED COCONUT BREAD
A whole coconut is just the kernel of the fruit that grows on the most common tree in
the tropics. The inside of the coconut starts out gelatinous and firms up into the co-
conut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as
sweetened coconut is very moist and not right for this bread. I use Cook’s Cookie
Vanilla extract, a blend of two different types of vanilla. Available in most supermar-
kets, its floral aroma is perfect for this recipe. This is a luscious bread that is as beau-
tiful as it is delicious. It goes well with tropical fruit salads and with chicken salad.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
4
cups (about 212 ounces) shredded unsweetened co-
conut
1
1
/
8
cups half-and-half (regular or fat-free)
2 large eggs
1
/
4
cup canola oil
2 teaspoons coconut extract
1 teaspoon vanilla extract
3
/
4
cup sugar
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1
/
2
teaspoon salt
Preheat the oven to 350ºF.
Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly
browned, about 3 minutes. Transfer immediately to a small bowl and let cool to
room temperature.
Place the ingredients in the pan according to the order in the manufacturer’s instruc-
882