Summer Tropical Fruit & Coconut Bread Recipe

Prep:  50 Minutes

Cook: 30 Minutes
Servings: 2 Loaves

Ingredients from your Baking box:
Bag of Tropical Fruit Summer Bread Mix
7g Active Baker's Yeast
4g Salt
30ml Vegetable oil
3g Caster Sugar

You will also need:
270ml Tepid Water

The Recipe

  1. Grease two baking sheets and line with greaseproof paper. Preheat the oven to 220°C/ Gas 7 
  2. Mix the yeast with 50mls of the warm water and sugar to get it activated. When it starts to foam it’s ready to use.
  3. Using the dough hook on your mixer, add all the dry ingredients, mix slowly, then add the yeast, oil and the water. Mix until the dough is smooth
  4. The dough should be light and fluffy. Place it in an oiled bowl and cover with cling film and leave to prove for 30 minutes in a warm place.
  5. Knock it back and kneed for 30 seconds, divide it up into 20 pieces or divide into two and place in oiled loaf tins
  6. Cover and prove for 40 minutes. 
  7. Bake for 30 mins, take one out, tap the bottom, if it sounds hollow then it’s done, if not leave in the oven for another 5 mins 9. Dust with icing sugar and leave to cool *Baker’s Tip* Sprinkle with toasted coconut flakes
    Previous post Next post