COCONUT HAZELNUT BREAD

COCONUT HAZELNUT BREAD

Ingredients

Water (80°F – 90°F) ¾ cup

Unsalted butter or
margarine, cut in pieces 1 tbsp

Unsweetened coconut ¼ cup

Chopped candied ginger 2 tbsp.

Light brown sugar 1½ tbsp.

Dry skim milk powder 1 tbsp.

Salt ¾ tsp.

Bread flour 2½ cups

Bread machine yeast ¾ tsp.

Chopped lightly toasted hazelnuts ¼ cup

COCONUT HAZELNUT BREAD METHOD

1. Measure ingredients, except toasted hazelnuts, into bread pan in
   the order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add toasted hazelnuts into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select WHITE. Choose loaf size and desired crust color. Press the
   START/STOP button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
   carefully remove bread from pan. (If kneading paddle remains in
   bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least
   20 minutes).
   MAKES 1 LOAF
   Note: For RAPID cycle, select the RAPID WHITE setting immediately
   following the standard setting in the program list.

Adapted from book PROFESSIONAL BREAD MAKER

Credit:DredK