Macadamia nut bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pineapple juice; (70-80 F.) |
| ¼ | cup | Water; (70-80 F) |
| 1 | Egg | |
| 2 | tablespoons | Butter or margarine; softened |
| 3 | tablespoons | Sugar |
| ¾ | teaspoon | Salt |
| 3 | cups | Bread flour |
| 2¼ | teaspoon | Active dry yeast; (1 pkt.) |
| ¾ | cup | Macadamia nuts; chopped |
| ½ | cup | Flaked coconut |
Directions
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour, if needed). Just before thefinal kneading (at beep) add nuts and coconut.
Yield: 1 loaf (1½ pound) Editor's Note: Une of the timer feature is NOT recommended for this recipe. Recipe was testedin both a Regal and West Bend or Black & Decker bread machines. Recipe submitted by Darlene Markel of Sublimity, Oregon who says that this bread is crust outside and chewy inside and chock-full of crunchy nuts. "It tastes great toasted and topped with cream cheese and the aroma is heavenly too. MC formatting by bobbi744@...
Recipe by: Taste of Home Quick Cooking, May/June '98, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 30, 1998