For this week, I have chosen an interesting theme. Valli shared with us a list of countries and asked us to choose an alphabet and then choose three countries starting with the same alphabet and make three dishes for the week from the three countries chosen. I immediately went for the alphabet B. Ever since one of my readers asked me to post the Bahamian coconut bread, I have been itching to try it. So this was a nice opportunity to try and so chose B. For the first day, it is the Bimini bread from Bahamas.
Bahamas consists of nearly 700 islands in the Atlantic ocean and Bimini is one such island. And the coconut bread so popular there is called as the Bimini bread or Island sweet bread. When I was looking for recipes for Bimini bread, I came across so many blogs which have high praises for the bread. Made with coconut milk and fresh grated coconuts added, this bread is slightly sweet and is so full of coconut flavour. Every bakery starts working on the dough at 4 am and you can get fresh Bimini bread hot out of oven from 8 am at local bakeries. I even read about a home baker who makes amazing Bimini breads and is quite popular there.
All the recipes I saw had eggs in the dough and I twisted the recipe to make it egg free. The bread turned out amazing. Plain breads are available all year round in bakeries and for celebration they add raisins in the dough. I wanted to add raisins, but I didn’t have it in my fridge, so skipped it. If you have then add it while kneading the dough. It would amplify the taste. I toasted this bread and served it along with butter for Sruti’s lunch and she loved it so much. Even I tried two slices with an egg omelette sandwiched together. It was so yum. We usually use milk for kneading bread dough, but this recipe uses coconut milk and it is surprisingly good. Try to make it at home for the best flavour as store bough won’t give you that amazing flavour. I even used coconut oil instead of refined oil. But use whichever oil you have at home. You can even use melted butter instead.
Big Island Of Hawaii Banana Date Bread
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I personally love bread so much and I also love discovering new tastes and flavors. Pani Popo is one of my favorite bread from another culture and as you will see, I have good, good reasons.
So let me entice you by explaining why I love them so much. These coconut bread originated from an Island in the Southern part of the Pacific Ocean called Samoa.
Whole Fruit Fairy Bread With Coconut Fruit Bars
They are baked in glorious sweetened coconut milk. They come out so moist and soft with a slight teasing of tropical coconut flavor. So, so good!
Make Bread Dough-Proof the yeast by combining it with warm water and a bit of sugar. Once the mixture is foamy, add in the rest of the dough ingredients (except the flour).
Stir everything with a wooden spoon. Next, gradually add 3 and 1/2 cups of flour and stir it in until it is incorporated. If the dough is still too wet, add a bit of flour from the reserved amount, and stir just until the dough gathers into a soft, shaggy mass in the center of the bowl.
Jamaican Banana Bread Recipe
Knead the Dough- On a floured board, turn the dough over and knead it for 10-12 minutes. The dough should be smooth and elastic that it can stretch thinly when you do the windowpane test. New to kneading? Check out this guide on how to knead bread dough.
Characteristics of an Adequately Kneaded Dough From being shaggy and bumpy, the dough becomes smooth and shiny. The dough is no longer sticky, rather it is a bit tacky. The dough can stretch thinly. Take a small portion, stretch it using your fingers, as if to form a square. There should be a transparent window at the center.
Rise, Shape the Coconut Bread and Second Rise– After kneading, shape dough into a ball and place it in a greased bowl. Cover and let rise for an hour or more, until doubled in size. Punch dough down and divide into 12 equal portions.
St. Kitts And Nevis: Island Banana Bread
Shape each portion into a ball and arrange it in a lightly greased or parchment-lined 9 x 13 -inch baking pan. Let the rolls rise, and covered with a clean kitchen towel or plastic. Wrap for 40 minutes, until doubled in size.
Make the Coconut Liquid and Bake!- Preheat oven to 350 F. Brush the rolls with coconut milk. Stir in the sugar to the remaining coconut milk and pour this milk into the pan.
These Coconut Bread are sweet buns baked in glorious coconut milk and turn out as tasty, delicate and moist. You are going to pull out a piece one after another.
Caribbean Coconut Bread Recipe
Nutrition Facts Coconut Bread Amount Per Serving (12 g) Calories 239 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 3g 19% Cholesterol 28mg 9% Sodium 211mg 9% Potassium 92mg 3% Carbohydrates 41g 14% Fiber 1g 4% Sugar 9g 10% Protein 5g 10% Vitamin A 165IU 3% Vitamin C 0.2mg 0% Calcium 34mg 3% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.
Serving: 12 g Calories: 239 kcal Carbohydrates: 41 g Protein: 5 g Fat: 5 g Saturated Fat: 3 g Cholesterol: 28 mg Sodium: 211 mg Potassium: 92 mg Fiber: 1 g Sugar: 9 g Vitamin A: 165 IU Vitamin C: 0.2 mg Calcium: 34 mg Iron: 2 mg
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
Jamaican Coco Bread
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.
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