🇧🇧Coconut Sweet Bread🇧🇧 | Eggless | See Epi.

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Episode #17

(BAJAN) COCONUT SWEET BREAD - EGGLESS

6 CUPS AP FLOUR + 1 1/2 FOR KNEADING
2 1/2 TBSPNS BP
1 CUP BROWN SUGAR
2 1/2 CUPS GRATED COCONUT
1 CUP EVAPORATED MILK (WARM)
1 CUP COCONUT WATER
1 1/2 CUP SHORTENING (MELTED)
1/2 CUP MARGARINE (MELTED)
1/4 CUP GOLDEN RAISINS
1/4 CUP CURRANTS
1/4 CUP GREEN AND RED GLAZED CHERRIES ( CUT IN QUARTERS)
1/4 CUP MIX PEEL OR CANDIED FRUIT
1 1/2 TBSPNS VANILLA EXTRACT
1 TSPN SPICE
1 TSPN GRATED NUTMEG


PREP AHEAD

COCONUT MIX - (OPTIONAL)

IN A SMALL BOWL MIX TOGETHER ALL THE INGREDIENTS AND SET ASIDE IN REFRIGERATOR
1/2 CUP OF GRATED COCONUT
1/3 CUP BROWN SUGAR
1/8 CUP GOLDEN RAISINS (CHOP ROUGHLY)
1/8 CUP RED AND GREEN GLAZE CHERRIES (CHOPPED)
1/8 CUP CURRANTS
1/8 CUP MIX PEEL OR CANDIED FRUIT
1 TSPN VANILLA EXTRACT
PINCH SPICE
PINCH NUTMEG

FOR THE BREAD MIX

**PLACE ALL THE FRUITS IN A SMALL BOWL AND SET ASIDE**

**GREASE BAKING PANS**
WHEN MIXTURE IS DONE AND READY FOR THE OVEN DUST THE PAN WITH A LITTLE FLOUR, SHAKE TO DISTRIBUTE EVENLY AND DISCARD ANY EXCESS FLOUR.

PREHEAT OVEN AT 325º

DIRECTIONS

IN A SEPARATE BOWL SIEVE THE FLOUR AND BAKING POWDER AND SET ASIDE

IN A LARGE MIXING BOWL, ADD THE GRATED COCONUT, THE SUGAR, SPICE, NUTMEG AND MIX WITH A WOODEN SPOON. PLACE THE SHORTENING AND MARGARINE IN A SEPARATE BOWL AND MELT IN THE MICROWAVE THEN ADD TO THE MIXTURE, ADD THE MILK, COCONUT WATER, VANILLA EXTRACT AND MIX WELL. ADD THE FLOUR AND THE FRUITS AND MIX WELL.

TURN THE MIXTURE OUT ONTO A FLOURED SURFACE AND KNEAD FOR APPROXIMATELY 5 MINUTES, WHEN DONE TAKE YOUR DESIRED AMOUNT OF MIXTURE FOR THE BAKING PANS, FLATTEN OUT ON THE SURFACE AND ADD ABOUT 1-2 TABLESPOONS OF THE COCONUT MIX ACROSS IN THE MIDDLE AND FOLD OVER AND SHAPE INTO A LOAF; THEN PLACE IN BAKING PAN, PRESS DOWN TO SHAPE. TAKE A SERRATED KNIFE AND SCORE THE TOP TO MAKE PATTERN AND GARNISH WITH A COUPLE OF GLAZE CHERRIES AND CONTINUE WITH THE REMAINING DOUGH MIXTURE.

BAKE FOR APPROXIMATELY 90 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COME OUT CLEAN.

IN A SMALL BOWL, MIX ABOUT 1 TABLESPOON BROWN SUGAR AND 2-3 TABLESPOONS OF WATER (SUGAR WATER) AND STIR WITH PASTRY BRUSH AND SET ASIDE.

CHECK THE BREAD APPROXIMATELY 50-55 MINUTES INTO BAKING, IF THE BREAD IS GETTING DRY QUICKLY, TAKE THE PASTRY BRUSH AND DIP INTO THE SUGAR WATER AND LIGHTLY BRUSH OVER THE BREADS AND IF YOU THINK THE OVEN IS TOO HIGH TURN IT DOWN TO 300º .

TEST AGAIN IN A FEW MINUTES; IF TOOTHPICK COMES OUT CLEAN, THE BREAD IS DONE.