Ingredients
-
4 1/2
-
4 1/2
-
1
-
2 1/4
-
1
-
1
-
3
-
1/4
-
1/4
-
2
-
1/2
-
2
-
1/2
-
-
Directions
Coconut Sweet Bread – Trinidad, Great with a cup of black coffee This is my friend’s grandmother’s recipe Mixed peel is the candied peel of various fruit Use candied orange peel or candied papaya peel or a combination of the two , I made a half recipe and went the muffin route 18 minutes and then did the glaze Reduced sugar by 30% used dried cranberries and the coconut Great flavor Added slivered almonds About 1/3 cup in the half recipe , I made a half batch and placed it in a muffin tin for 30 minutes at the same temperature It came out great! My idea of the perfect sweetbread flavors Great recipe!
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Steps
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1
Done
|
Mix and Sift Flour, Baking Powder and Salt Four Times. |
|
2
Done
|
Add Sugar and Fruit; Blend Evenly. |
|
3
Done
|
Add Coconut, Cinamon and Grated Nutmeg and Stir Well. |
|
4
Done
|
in Another Bowl Combine the Whipped Eggs, Milk, Essence and Cooled Melted Butter. Mix Well. |
|
5
Done
|
Make a Well in the Flour Mixture. |
|
6
Done
|
Pour the Egg Mixture Into the Well and Stir With a Spoon. Batter Will Be Heavy and Mixture Will Be Fairly Stiff. |
|
7
Done
|
Do not Knead or Bread Will Be Tough. Mix Entirely by Spoon, Assisted by a Knife. |
|
8
Done
|
Pile Into 2 Non-Stick or Greased Loaf Tins. |
|
9
Done
|
Bake at 325 Degrees For 50 - 60 Minutes or Until an Inserted Skewer Comes Out Clean. |
|
10
Done
|
Optional: When Done, Glaze With Mixture of 1 Tablespoon Sugar and One Tablespoon Water. Sprinkle With Granulated Sugar and Return to the Oven For 3 -4 Minutes. |
