Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup grated coconut
- 1 cup sugar
- 1 1/2 oz margarine
- 1/2 cup dried fruit or candied peel
- 1/4 teasp salt
- 2 1/2 cups flour ( Baker's flour )
- 1 tablesp yeast
Directions
Put 1 cup of warm water in a bowl and sprinkle the yeast in, add 1 tablesp of the sugar and 2 tablesps of the flour- Stir well with a for and leave to rise
In another bowl mix grated coconut, sugar, salt and softened margarine
Add yeast mixture, flour and dried fruit - mix well
Grease a bowl lightly with margarine , place dough in and turn once, then cover bowl with a dish towel and let dough rise for 1 hour
After one hour, knead dough again, then divide into two equal parts and put into two greased baking tins
Cover with towel again and leave to rise until nearly double in size
Preheat oven to 350 degr. and bake loaves until light brown ( about 30 mins). Test for done- ness by inserting toothpick in centre of bread- if it comes back out clean, bread is done
Remove bread from oven , turn out onto a rack and brush with thick syrup to glaze ( see Sweetbread recipe above)- Cool.
Category:Trinidadian Recipes
Category:Trinidadian Snacks