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.
Once you've mastered the plait, you can start mixing up your ingredients! Try our chocolate and pistachio wreath or our tri coloured plait.
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 of)
- 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 of)
- 150g Silver spoon fondant icing sugar
Utensils
- Large mixing bowl