Post by tamaralynn on Apr 30, 2018 18:24:54 GMT -5
• ALMOND JOY BREAD
4 eggs
2 C. sugar
3/4 C. canola oil
1 C. buttermilk
1/4 C. melted unsalted butter
1 tsp. vanilla extract
1 tsp. coconut extract
3 C. all-purpose flour
1/2 tsp. each baking soda, baking powder and salt
1 C. sweetened coconut (I use the flaked)
1/2 C. raw almonds, chopped
1 C. chocolate chips
Combine first 7 ingredients in a medium bowl. Beat on medium speed with an electric mixer, scraping sides of bowl often, for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt. Starting with the flour mixture, alternate flour, buttermilk mixture, flour, buttermilk and flour...in that order. Mix until just combined, like you would if you were making muffins.
Fold in coconut, chocolate chips and almonds.
Pour into 2 loaf pans or 8 mini loaf pans that have been greased and floured or sprayed with cooking spray. Bake at 350 degrees for 1 hour (minis take only about 10 minutes less).
Remove from oven and place on rack. While breads are still warm, poke several holes in the top of the breads with a wooden skewer. Drizzle Coconut Glaze (recipe follows) into the holes and over the entire top of the bread loaves. Finish glazing by taking the pastry brush and brushing on remaining glaze (as much or as little as you would like). When bread is completely cool, drizzle Chocolate Ganache over tops of loaves (can use a pastry bag).
COCONUT GLAZE:
1 C. sugar
1/2 C. water
1 Tbl. unsalted butter
1 tsp. coconut extract
Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze bread as instructed above.
CHOCOLATE GANACHE:
8 oz. semisweet chocolate chips
1/2 C. heavy cream
Place chocolate in a bowl. Pour cream in a saucepan and bring to a boil. Immediately pour cream over chocolate. Let sit for 3 minutes. Stir with a whisk until smooth and glossy
I have not tried this recipe yet.
