bill grainger's aussie coconut bread with lemon
(2 ratings)
This awesome bread while not quite cakey -it can be toasted just like a regular sliced bread- is still also not quite as bready as a standard yeast bread. I like the versatility of being able to toast it for sandwiches or eat it untoasted as a snack. The original(non lemon) version is served at Bill Grainger's restaurant in Sydney, Australia. This version is tweaked with the added lemon and comes to us from Baking Bites. Enjoy!
►
(2 ratings)
prep time
10 Min
cook time
1 Hr
Ingredients For bill grainger's aussie coconut bread with lemon
-
2 1/2 call purpose flour
-
2 tspbaking powder
-
1/2 tspsalt
-
2 lgeggs
-
3/4 clowfat milk
-
1/2 clemon juice
-
1 Tbsplemon zest
-
1 tspvanilla extract
-
1 csugar
-
2 cshredded coconut
-
1/3 cbutter, melted
How To Make bill grainger's aussie coconut bread with lemon
-
1Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
-
2In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
-
3In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest and vanilla.
-
4Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined.Add in melted butter and stir until just smooth, being careful not to overmix
-
5Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Bill Grainger's Aussie Coconut Bread with Lemon:
ADVERTISEMENT
ADVERTISEMENT