bill grainger's aussie coconut bread with lemon
(2 ratings)
This awesome bread while not quite cakey -it can be toasted just like a regular sliced bread- is still also not quite as bready as a standard yeast bread. I like the versatility of being able to toast it for sandwiches or eat it untoasted as a snack. The original(non lemon) version is served at Bill Grainger's restaurant in Sydney, Australia. This version is tweaked with the added lemon and comes to us from Baking Bites. Enjoy!
(2 ratings)
prep time
10 Min
cook time
1 Hr
Ingredients For bill grainger's aussie coconut bread with lemon
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2 1/2 call purpose flour
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2 tspbaking powder
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1/2 tspsalt
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2 lgeggs
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3/4 clowfat milk
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1/2 clemon juice
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1 Tbsplemon zest
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1 tspvanilla extract
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1 csugar
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2 cshredded coconut
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1/3 cbutter, melted
How To Make bill grainger's aussie coconut bread with lemon
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1Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
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2In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
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3In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest and vanilla.
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4Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined.Add in melted butter and stir until just smooth, being careful not to overmix
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5Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing
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