Cocomacadana Bread Recipes

COCADAS

Steps:

• Preheat oven to 400 degrees F.
• In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes.
• Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
• Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve.

COCONUT AND MACADAMIA NUT BANANA BREAD

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

COCO BREAD

Steps:

• Make the garlic butter: Melt butter over low heat and add garlic. Raise the temperature slightly and cook just until butter is frothy; do not let the garlic brown. Remove from heat, add thyme and let steep for 5 to 10 minutes.
• Make the bread: Dissolve the yeast and sugar in 1/4 cup/60 milliliters warm water and then stir in milk, salt and egg.
• Add half the flour and stir, continuing to add the remaining flour until dough can be turned out of the bowl. (You may not need all of the flour.)
• Turn out the dough onto a floured work surface. Knead dough for 10 minutes until smooth but firm. Transfer dough to an oiled, clean bowl. Cover with a damp towel and let rise for 1 hour.
• Cut dough into 10 portions and roll each piece into a 6-inch diameter circle. Brush each piece with melted unsalted butter and fold in half. Lightly flatten each piece with the palm of your hand, brush again with melted unsalted butter, then fold in half again.
• Place pieces on an oiled baking sheet, cover loosely with lightly greased plastic wrap and let them rise in a warm place until they double in size, about 1 hour.
• Heat oven to 425 degrees and set a pan of hot water on the lowest oven rack. Bake bread on upper rack for 12 to 15 minutes or until golden brown. Use pastry brush to apply melted garlic butter to the coco bread while still hot.