Pina Colada Bread is like a trip to the tropics for your taste buds. This loaf is best eaten when completely cooled. The pineapple and coconut add the tropical flavor. The chopped macadamia nuts add a delightful little crunch. A real taste treat when served with brunch. Treat the kids with this delight after school.
3/4 cups luke warm water
2 cups bread flour
1 cup whole wheat flour
1tablespoon brown sugar
2 tablespoons dry milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons active dry yeast
1/2 cup plain yogurt
2 tablespoons applesauce
1/2 cup very well drained canned crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup unsalted macadamia nuts chopped
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
In a large bowl, combine the brown sugar in the warm water until dissolved. Then stir in the yeast. Allow to rest for at least 5 minutes or until the yeast is all bubbly.
In a medium bowl combine the salt, dry milk powder, whole wheat flour, cinnamon, nutmeg, drained pineapple, shredded coconut, cardamom, and bread flour. Stir until well blended.
To the yeast mixture; add the plain yogurt, and applesauce stir to combine.
Mix the bread flour mixture into the yeast mixture one cup at a time. Continue to mix in the bread flour mixture until a soft dough ball forms. You made need more or less flour.
Turn dough out onto lightly floured surface and knead for approximately 8 minutes.
Place the dough into a large oiled bowl and rotate dough until all of it has been lightly coated in oil. Cover with damp clean cloth and let rise in warm, draft-free place for about 1 hour or until double in size. I like to place it on the top of my stove as it pre-heats.
Pre-heat oven to 350 degrees F (175 degrees C)
Once the dough is double in size punch it down. Turn dough out onto lightly floured surface and knead for 2 minutes. During the last minute of kneading add the unsalted chopped macadamia nuts. Continue to knead until fully incorporated.
Roll the dough into a 9 x 5 inch rectangle. Roll up like a jelly roll and place into a lightly oiled 9x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
When the loaf is double in size, bake at 350 degrees F (175 degrees C) for 30 minutes.
Remove the Pina Colada Bread loaf from the oven and transfer the loaf to a cooling rack or a clean dry cloth.
Allow the Pina Colada Bread loaf to cool slightly before slicing. This loaf will have the best flavor if eaten when completely cooled.
Dec 04, 14 08:14 PM
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