Nutty Coconut Bread Abm Recipes

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Steps:

• Add all ingredients to bread machine in order recommended by manufacturer.
• Bake on regular cycle, rapid-bake cycle, or delayed cycle.
• Don't use sweet bread cycle.

Steps:

• .Place ingredients in the ABM in the order in which your manufacturer suggests.
• Cook on whole wheat program, on light for best results.

Steps:

• Beat eggs, sugar, coconut flavoring, buttermilk, coconut, oil & nuts. In a separate bowl, sift flour, salt, baking soda, baking powder & add to other ingredients. Mix till all is moistened. Pour into greased & floured bread pans (half way).
• Bake at 325 degrees F for 1 1/4 hrs or till toothpick inserted in middle comes out clean. Leave bread in pans.
• Sauce:
• Combine sugar, water & butter. Boil 5 minutes stirring constantly until all ingredients are well blended. Remove from heat and stir in coconut flavoring. Pour over bread and let stand for 4 hours before removing bread from pans, (be sure to stir heated mixture every time you pour over bread).

Steps:

• Place all the dry ingredients in your food processor.
• Pulse a few times to blend.
• Then add just enough cold water, I use iced water and slowly drain into the processor until it forms a soft dough ball.
• If you add too much water as I sometimes do, just add a bit of flour until you get the dough to ball.
• Remove the dough from the processor and knead a couple of times on a lightly floured board. Just to combine and form a ball.
• Taking small pieces roll into a ball and form small 2-3 inch diameter and 1/8 inch thick pieces of bread dough.
• Heat a wok on high and put enough oil in the bottom to measure 1/2-1 inch deep.
• Fry the dough in the oil until it puffs slightly, not all will but most should form a puff in the center.
• Then place standing up on end in a bowl lined with paper towels. You can serve warm or cool.

Steps:

• Preheat oven to 350.
• Sift together flour, baking powder, baking soda, and salt into a bowl.
• In a large bowl, with an electric mixer, cream the butter with the sugars.
• Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream.
• Add flour mixture slowly and beat until it is just combined.
• Stir in the macadamia nuts and coconut.
• Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan.
• Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut., Transfer to a greased 9x5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.