Bread feeds the body indeed, but the flowers feed also the soul. ~ The Koran ~ Easter bouquet _______________ TOASTED COCONUT BREAD ~ Favorite Easter recipe clipped from Bon Appetit /May 1981 2 3/4 cup flour 1 cup sugar 1 Tbsp. plus 1 tsp. baking powder 1 tsp. salt 1 1/4 cups shredded toasted (cooled) coconut 1 1/2 cup milk 1 lightly beaten egg 2 Tbsp. oil 1 tsp. coconut or vanilla extract Preheat oven to 350-degrees Lightly coat 9x5 inch loaf pan with vegetable spray. Sift flour, sugar, baking powder & salt into medium bowl. Add coconut and blend well. Combing milk, egg, oil, and extract in another bowl. Mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix . Turn batter into prepared pan. Bake until tester inserted in center of loaf comes out clean, about 1 hour. Let cool in pan 8-10 minutes. Invert onto wire rack and let cool to room temperature before slicing. Delicious toasted the next day!
( musings of a 'HO-HUM HOUSEWIFE' )