Recipe ingredients
- 1 cup milk
- 3 tablespoons butter
- 2 1/2 teaspoons active dry yeast
- 1/4 cup firmly packed brown sugar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 1/4 cups bread flour, divided
- 2/3 cup toasted coconut
- 1/2 cup dried tart cherries
- 1 tablespoon grated lime peel
- 2 teaspoons minced fresh ginger or 3/4 teaspoon ground ginger
Recipe method
- Put milk and butter in a medium saucepan. Heat until warm, 105 to 115 degrees F.
- Pour milk mixture into a large mixing bowl. Add yeast. Stir until dissolved.
- Add brown sugar, lime juice and salt. Mix well. Add 2 cups bread flour.
- Beat on low speed with an electric mixer until flour is moistened. Beat 3 minutes at medium speed.
- Stir in remaining 1 1/4 cups bread flour, coconut, dried cherries, lime peel and ginger. Mix until dough pulls cleanly away from sides of bowl.
- Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.
- Place dough in a greased mixing bowl. Cover loosely with plastic wrap and a cloth.
- Let rise in a warm place, 80 to 85 degrees F, about 1 hour or until double in size.
- Punch down dough several times to remove all air bubbles. Let rest 15 minutes.
- Shape into a loaf. Place in a greased 8 1/2 x 4 1/2-inch loaf pan.
- Cover. Let rise in a warm place 45 to 60 minutes or until double in size.
- Bake in a preheated 350 degree F oven 40 to 50 minutes or until golden and loaf sounds hollow when lightly tapped.
- Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.
Other yeast bread recipes:
Jamaican cherry ginger bread recipe
|
