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Pina Colada Bread

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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.



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