Jamaican Coconut And Ginger Bread, Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jamaican | Breads, Desserts | 1 | Lge loaf |
INGREDIENTS
| 1 1/4 | c | Milk |
| 3 | T | Butter, unsalted |
| 2 | T | Honey |
| 2 | t | Active dry yeast |
| 3 | c | Bread flour |
| 1 1/2 | T | Ginger, chopped fresh |
| 1 | t | Salt |
| 3/4 | c | Coconut, flaked |
INSTRUCTIONS
Scald the milk. Remove from the heat. Stir in butter and honey. Let cool to room temperature. Add the milk mixture and all remaining ingredients except the coconut in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or a few minutes before the end of the first kneading cycle), add the coconut. Let the bread cool before slicing. Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.
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Nutrition (calculated from recipe ingredients)
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Calories: 2393
Calories From Fat: 569
Total Fat: 65.9g
Cholesterol: 116mg
Sodium: 2670.4mg
Potassium: 1214.4mg
Carbohydrates: 385.3g
Fiber: 18.6g
Sugar: 74.8g
Protein: 65.2g