Frank's Recipes! Sweet Potato and Coconut Bread for ABM

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Sweet Potato and Coconut Bread for ABM

Any time of day, this moist bread will satisfy cravings for something hearty, something sweet. Even though the recipe comes from a sunny island climate, slices are as pleasing spread with cream cheese on a winter morning as they are plain eaten under a beach umbrella.

1 lb. loaf
1 1/2 tsp. active dry yeast
1 3/4 c.* bread flour
1/4 c. yellow cornmeal
1/2 c. mashed cooked sweet potato
3 tablespoon molasses
1/2 tsp. salt
1 tablespoon vegetable oil
1/2 c. unsweetened coconut milk
1/4 c. water
1/4 c. flaked coconut

1 1/2 lb. loaf
2 1/4 tsp. active dry yeast
2 2/3 c.* bread flour
1/3 c. yellow cornmeal
3/4 c. mashed cooked sweet potato
1/4 c. molasses
3/4 tsp. salt
1 1/2 tablespoon vegetable oil
3/4 c. unsweetened coconut milk
1/3 c. water
1/3 c. flaked coconut

Add all ingredients except the flaked coconut in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

At the beep (or the end of the first kneading in the Panasonic, Sanyo, and National), add the flaked coconut.

* I have made the small loaf twice. I like the bread very moist and flavorful, but both times I have had to add at least an extra cup of flour to the dough.