- PREP: 15
- BAKE: 30
- SERVES: 8
METHOD – (Makes 1).
Place all ingredients into a bowl and mix to a dough by hand or by food mixer.
Knead for 5 minutes.
Divide into 2 pieces and rest for 5 minutes.
Mould into a ball, wash the top of each piece with egg glaze and sprinkle with 1 tablespoon of coconut.
Place each piece into a greased round bread tin or onto a greased baking tray.
Cover with a damp tea towel; lightly oiled plastic or polythene and put in a warm place for 30 – 35 minutes or until doubled in size.
Remove the cover and cut a cross into each loaf with a very sharp knife.
Bake on the lower shelf of a preheated oven at 210°C (430°F Gas Mark 6 1/2) for 30 minutes or until golden brown.
Remove from tin and put on a wire tray to cool.
“Just a little thank you for a very fast delivery of my mixes, I cannot wait for my kitchen to be finished so I can begin baking. At the moment sitting here looking across the North Yorkshire moors in the middle of Heartbeat country and the snow is falling. Many Thanks,"Janet Gibbard.
A tropical tasting loaf for a lazy Sunday or a summer day. This lovely light loaf creates a superb afternoon tea bread - perfect on a sunny afternoon.