Food recipes
Coconut Bread (no eggs, no fat, but rich and moist)
Coconut Bread (no eggs, no fat, but rich and moist) Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat flour, white, all-purpose, unenriched leavening agents, baking...
Coconut Bread (no eggs, no fat, but rich and moist)
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
spices, cinnamon, ground
spices, cloves, ground
Directions:
Mix the coconut and the milk and leave to soak for 30 minutes.
Sift the flour, baking powder, cloves, cinnamon and salt into a bowl.
Stir in the sugar.
Add the coconut and milk and mix to make a soft batter.
Pour into a greased 3lb.
loaf tin.
Smooth the top and bake for 1 1/4 to 1 1/2 hours at 350 degrees F.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
spices, cinnamon, ground
spices, cloves, ground
Directions:
Mix the coconut and the milk and leave to soak for 30 minutes.
Sift the flour, baking powder, cloves, cinnamon and salt into a bowl.
Stir in the sugar.
Add the coconut and milk and mix to make a soft batter.
Pour into a greased 3lb.
loaf tin.
Smooth the top and bake for 1 1/4 to 1 1/2 hours at 350 degrees F.