About the bake
This beautifully fragrant loaf, combines the sweet and zesty flavours of coconut and orange. A slice of this loaf is a great served with a hot cup of tea or coffee.
Method
Step 1:
Place all the ingredients, with the exception of the coconut milk into a mixer with the dough hook attached.
Step 2:
Mix to a soft dough and knead for 5 minutes. Add the coconut milk gradually until your reach the right consistency.
Step 3:
If mixing by hand, put the flour, sugar, salt, orange rind and coconut in a bowl.
Step 4:
Sprinkle on the yeast and mix to a soft dough with the coconut milk, orange extract, orange juice and egg. Knead on a floured board for 10 minutes.
Step 5:
Shape the dough into three long strands, plait and then join the two ends of the plait to make a circle.
Step 6:
Place onto a greased baking sheet and leave to prove until double in size.
Step 7:
Preheat the oven to 190°C (170°C fan, gas mark 5)
Step 8:
Bake for 30 minutes then leave to cool on wire cooling rack.
Step 9:
Mix the fondant icing sugar with water until it reaches a good consistency. Then drizzle over the cooled loaf. To finish sprinkle orange zest over the icing.
Ingredients
For the Loaf
- 450g Allinson's Strong White Bread Flour
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 1 tsp Salt
- 50g Dessicated coconut
- 1 Allinson's Easy Bake Yeast Sachet
- 200ml Coconut milk (warmed)
- 2 tbsp Orange extract
- 1 Orange(s) (finely grated rind & juice)
- 1 Egg (free range) (beaten)
- 450g Allinson's Strong White Bread Flour
For the Icing
- 150g Silver spoon fondant icing sugar
- 1 Orange zest
- 150g Silver spoon fondant icing sugar
Utensils
- Large mixing bowl
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Loaf
- 450g Allinson's Strong White Bread Flour
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 1 tsp Salt
- 50g Dessicated coconut
- 1 Allinson's Easy Bake Yeast Sachet
- 200ml Coconut milk (warmed)
- 2 tbsp Orange extract
- 1 Orange(s) (finely grated rind & juice)
- 1 Egg (free range) (beaten)
- 450g Allinson's Strong White Bread Flour
For the Icing
- 150g Silver spoon fondant icing sugar
- 1 Orange zest
- 150g Silver spoon fondant icing sugar
Utensils
- Large mixing bowl