Difference between revisions of "Coconut Bread II"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1/2 pint [[soy milk]] | * 1/2 pint [[soy milk]] | ||
| − | == | + | == Procedures == |
# [[cream]] the [[margarine]] and raw cane [[Granulated sugar|Sugar]] until well blended. | # [[cream]] the [[margarine]] and raw cane [[Granulated sugar|Sugar]] until well blended. | ||
# Sift the [[flour]], [[baking powder]] and ground [[cinnamon]] in a separate bowl. | # Sift the [[flour]], [[baking powder]] and ground [[cinnamon]] in a separate bowl. | ||
Latest revision as of 11:19, 15 July 2012
Description
Ingredients
- 4 oz margarine
- 6oz Raw cane Sugar
- 10 oz wholemeal flour
- 2 tsp baking powder
- 1/2 tsp Ground cinnamon
- 6 oz Freshly grated coconut
- 1/2 pint soy milk
Procedures
- cream the margarine and raw cane Sugar until well blended.
- Sift the flour, baking powder and ground cinnamon in a separate bowl.
- Stir in the grated coconut.
- Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to a thick dough-like consistency.
- Divide the mixture and shape into buns with floured hands.
- Place the buns on a greased baking sheet, spacing well apart, and bake in a preheated oven at 180° until risen and brown.
