Tuesday, June 11, 2019

Coconut Sweet Bread - #BreadBakers

This coconut quick bread hails from Trinidad. It's your standard quick bread filled with shredded coconut, raisins, and mixed peel. I've avoided this quick bread because I'm not a fan of mixed peel and I've typically seen it loaded with mixed peel. However, I found the perfect cheat. Last Christmas my supermarket had coloured cho-cho (mirliton or chayote) instead of mixed peel. You get the colours without the flavour. That, I can live with. This is definitely joining the list of breads that I'll make over and over again. 

This month the Bread Bakers are making quick breads. No waiting for the yeast to rise, delicious bread in a jiffy. Be sure to scroll down for the other treats this month. Thanks for hosting, Stacy!

Coconut Sweet Bread
2 1/4 cups flour 
1 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon salt 
1/2 cup mixed peel 
1/4 cup raisins 
1 1/2 cups freshly shredded coconut 
1 egg 
1 cup milk (You can use coconut milk)
1/2 cup oil
1/2 teaspoon almond essence


Preheat oven to 350 F. Grease and flour a 9" x 5" baking pan. 

Mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Toss in the dried fruit and ensure that they are well coated. Stir in the shredded coconut. 

In separate bowl mix egg, milk, oil, and almond. 

Pour into the flour mixture and mix gently until just combined. 

Pour into greased loaf pan and bake 60 - 75 minutes or until a toothpick inserted into the centre of the loaf comes out clean. 

After 10 minutes, turn out onto a wire rack to completely cool. Allow to cool before slicing. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Monday, May 27, 2019

Oatmeal Chocolate Chip Muffins - #MuffinMonday

Last Wednesday the national water agency announced that due to the current drought, we were being put on water restrictions. The rain gods apparently heard our cries and it has been raining heavily every day since the announcement. Right now, my street is flooded. It will be a pain if it's still raining when I am ready to go to work but I'm thankful. Or I could just not go to work?

This week I start a crazy work schedule. There are a lot of kinks to be worked out and my anxiety over the whole situation is HIGH. No bueno. I've found myself stress eating and I don't like it at all. We will not talk about the number of muffins I've eaten. It's just quality control really. You have to eat several muffins at different times of the day to really test them. 

I insist that you do the same. Make these muffins and then scroll down for a list of more muffins that you need to test as well. 

Oatmeal Chocolate Chip Muffins 
Yield: 11 - 12 muffins

1 cup milk
1 cup oats
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/4 teaspoon nutmeg 
1 egg
1/2 cup oil
1/2 cup sugar
1 teaspoon vanilla
1 cup chocolate chips


Pour the milk over the oats and allow to sit until the milk is absorbed (about 15 minutes). 
Preheat oven to 425 F. Line a muffin tin or grease it well. 

Whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, whisk the egg, oil, sugar, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. Only do a few folds. You don't want it to be fully mixed. You should still see lots of dry flour. Add the oat mixture and the chocolate chips. Fold them in gently as well. 

Fill the muffin wells to the top. 

Bake for 5 minutes at 425F and then lower the temperature to 350F. Bake another 10-12 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool for about 5 minutes in the pan and then remove the muffins and place on a wire rack to cool completely. 

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Thursday, May 16, 2019

Spicy Garlic & Herb Monkey Bread - #BundtBakers

I had this post planned in my head. I'd talk about how I decided on this monkey bread over a quick bread for this month's Bundt Bakers theme - Savoury Bundts. But life happened this week. I'm covering for a sick coworker while trying to do my own work. I don't actually know her area so I'm trying to learn it as I go along. I'm overwhelmed and tired and behind on my own tasks. So all those words that I had planned have to take a back seat. I don't even have time to write this post but this bread has to be shared. 

So quick summary - this is good bread. Make it!

Thanks for hosting, Sneha!

Spicy Garlic and Herb Monkey Bread 


576 grams flour
55 grams brown sugar 
1/2 tablespoon garlic powder
2 teaspoons yeast 
1 1/2 teaspoons salt 
6 tablespoons oil 
163 grams mashed potato (reserve water from cooking potato)
3/4 cup water (use water from cooking the potato)
1 egg

1/2 cup butter
6 garlic cloves, minced
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon thyme
1/2 tablespoon dried oregano
1/2 tablespoon crushed red pepper


Combine flour, sugar, garlic powder, yeast, and salt. Add oil, mashed potato, water and egg. Mix on low speed for 4 mins and then increase speed to medium. Mix for another 2 mins or until dough is smooth. It's okay if it's a slightly sticky.  Form the dough into a ball and place in a greased bowl. Cover and refrigerate overnight. 

Melt the butter and add the other topping ingredients. Stir and allow to cool. 

Grease a 12 cup Bundt pan. 

Remove the dough from the fridge and divide into roughly 36 pieces of about 30 grams each. Dip each piece into the melted butter and place in Bundt pan in an even layer. Pour any remaining butter over the dough balls. 

Cover the Bundt pan and let rise for 35-45 minutes. It will almost double and be very puffy. 

About 25 minutes into rising, preheat oven to 375 F. Bake for 35-45 minutes or until the bread is golden.

Cool for 10 minutes before unmolding.

Tastes best warm but is great at room temperature as well. 

  • Adapted from the New York Times.
  • 1/2 tablespoon of crushed red pepper makes for a very peppery loaf. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

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