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Tropical Treat Sweet Bread

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Tropical Treat Sweet Bread

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Milk and butter make this loaf soft and tender, while dried pineapple and coconut give it “tropical” flavor.

At a glance

Prep
Bake
Total
Yield
one 1-quart souffle or brioche pan

Ingredients

  • 1/2 cup lukewarm milk
  • 2 large eggs
  • 1/4 cup (4 tablespoons) butter, soft
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup coconut milk powder
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon coconut flavor or orange oil, or 1/8 teaspoon Fiori de Sicilia
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried pineapple, diced
  • 1/2 cup unsweetened coconut
  • 1/2 cup diced nuts (macadamia, walnuts, or pecans)

  • 4 ounces lukewarm milk
  • 2 large eggs
  • 2 ounces butter, soft
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces coconut milk powder
  • 2 teaspoons instant yeast
  • 7/8 ounce sugar
  • 1 teaspoon salt
  • 1/4 teaspoon coconut flavor or orange oil, or 1/8 teaspoon Fiori de Sicilia
  • 2 1/4 ounces dried apricots, diced
  • 2 1/2 ounces dried pineapple, diced
  • 2 ounces unsweetened coconut
  • 2 ounces diced nuts (macadamia, walnuts, or pecans)

  • 113g lukewarm milk
  • 2 large eggs
  • 57g butter, soft
  • 361g King Arthur Unbleached All-Purpose Flour
  • 57g coconut milk powder
  • 2 teaspoons instant yeast
  • 25g sugar
  • 1 teaspoon salt
  • 1/4 teaspoon coconut flavor or orange oil, or 1/8 teaspoon Fiori de Sicilia
  • 64g dried apricots, diced
  • 71g dried pineapple, diced
  • 57g unsweetened coconut
  • 57g diced nuts (macadamia, walnuts, or pecans)

Instructions

  1. Combine the milk, eggs, butter, flour, coconut milk powder, yeast, sugar, and salt. Mix and knead them together — by hand, mixer or bread machine — until you’ve made a soft, shiny dough.
  2. Knead in the fruit and nuts, then form the dough into a ball.
  3. Place in a greased bowl, cover, and allow the dough to rise for 1 1/2 hours, until it’s puffy.
  4. Lightly grease one-quart souffle pan, or a large brioche mold.
  5. Turn the dough onto a greased or floured work surface, and form into a ball. Place it, smooth side up, in your pan.
  6. Cover the loaf with a piece of greased plastic. Let the loaf rise for about 1 1/2 hours, until it’s crowned about 1″ over the rim of the pan.
  7. Toward the end of the rising, preheat the oven to 350°F.
  8. Bake the bread for 30 to 35 minutes, until deeply browned.
  9. Remove it from the oven, and leave in the pan for about 10 minutes before turning it out onto a rack to cool completely.
  10. Dust with confectioners’ sugar before serving.
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