Today, I don’t have much to talk about. Life has been completely ordinary, in the best way. I’m just going to tell you about this bread.
I first found this recipe exactly a year ago, to the day, when Tara of Seven Spoons posted about it. It caught my eye, but I soon forgot about it. I always do that when I bookmark recipes, I’ve got to print them out, or they get lost in my mile long bookmarks folder.
I was looking through my pantry this morning and found a bag of shredded coconut. This bread, and Tara's post about it popped into my head. It’s just what I wanted to make. It’s dead simple, just measure and stir. It’s also really, really delicious. I love the combination of cinnamon and coconut, it’s unexpected and surprisingly tasty. I can see this becoming a staple in my household, perfect for breakfast or a snack.
If you’ve got a bag of coconut laying around, give it a try this weekend!
via seven spoons
Makes 1 loaf
2 large eggs
1 1/4 cups milk
Seeds scraped from half a vanilla bean or 1 teaspoon vanilla extract
2 1/2 cups flour, more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup superfine sugar
5 ounces flaked coconut (around 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled slightly
Soft butter for greasing the pan
Preheat an oven to 350°F (175°C).
In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix.
Grease and flour a 8-by-4-inch loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more.