I went up to the bridal shower last weekend. As a member of the wedding party, I was asked to provide items for the bridal tea. I signed up for breads – they travel well, and I was taking the train. I decided to bring my new standby, Cynthia’s Banana Bread, but I wanted to diversify a bit, too. I searched the interwebs for chocolate breads, but I wasn’t inspired by anything… until I stopped by The Smitten Kitchen blog. It’s not chocolate, but this recipe looked like just the right amount of unusual, perfect for a summery tea.
|My brother and future sister-in-law|
Coconut Brown Butter Bread (modified slightly from a Smitten Kitchen recipe)
2 large eggs, room temperature
1 1/4 cups 2% milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1 1/2 cups sweetened flaked coconut
6 tablespoons unsalted butter, melted and browned
Nonstick cooking spray for baking pan
Heat oven to 350 degrees. Coat a 9×5-inch loaf pan with nonstick baking spray, set aside. Brown the butter in an omelette-sized pan, and then pour into a dish and let cool.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Spread batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, then turn out onto a cooling rack.
Deb over at The Smitten Kitchen suggested that there’d be enough batter to make a couple of extra muffins, so the first time I tried this recipe, I split it between my regular loaf pan and a tiny disposable one. Just my luck, the regular loaf was undersized. I say you can put it all in one loaf pan, and if it rises high, so be it. As for the flavor, it’s GREAT. A real crowd-pleaser, and subtle enough for any palette. It doesn’t taste very coconutty, so if that’s what you’re going for, maybe add a quarter teaspoon of coconut extract.
Recommended for: a breakfast or midday snack when you want to try something a little out of the ordinary, and as a lovely tea bread (without chocolate or nuts).
Interested in other food-related items? Check out Beth Fish Reads’ Weekend Cooking!