Thursday, May 30, 2013

Coconut Brown Butter Bread

I can't remember the last time I browned butter before today. It takes no time at all but feels like such a luxury, both the making and the eating. Something about getting it to just the right color is so satisfying. And using it for something as divine as this bread just makes it that much more of an indulgence. This naptime baking session was oh so good for my soul! This bread (cake?) is my new favorite.

Brown Butter Coconut Bread

If you're unfamiliar with the butter browning process, this is a great explanation.

Coconut Brown Butter Bread
Adapted from Smitten Kitchen
Makes 1 loaf

2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 teaspoon ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted and browned
Vegetable oil or nonstick cooking spray for baking pan

1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

3. Grease a 9×5-inch loaf pan. Spread batter in pan and bake until a knife inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes before turning out onto a cooling rack.

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