Coconut curry Loaf

This bread has the most lovely colour and flavour. It is not very sweet; you could use sweetened coconut if you prefer. I added some cashews because I love them, but peanuts or other nut could work too.

Ingredients

• 1 cup milk 244g

• 1 tbsp oil or melted butter 12g

• 1 tbsp sugar 12g

• 1 tsp salt

• 1 1/2 tbsp or 4 1/2 tsp curry powder

• 3 cups bread flour 360g (see below)

• 2 1/4 tsp instant or active dry yeast 7g

• 1/3 cup roasted cashews 37g

• 1/3 cup unsweetened dry coconut flakes 24g

Instructions

Please read Susy’s Tips and Tricks below.

1. Place first 7 ingredients in order recommend by manufacturer. It only matters if you were to use the delay function. (Ex use water instead of milk.)

2. Use the Basic setting for 1 1/2 lb loaf. Be sure and watch the dough ball form at the 5-6 minute mark. It should be tacky not sticky. You may need more flour or water/liquid. Use tsp to produce the tacky smooth dough ball.

3. Add nuts and coconut to your machine during the last 5 minutes of kneading. (Some machines have nut dispenser; use if you have.)

4. After the loaf is baked remove from the pan. Cool completely before slicing.

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Susy’s Tips and Tricks

You can use weights but measuring cups work too. Be sure and stir flour and spoon in dry measuring cups. Scrape flat. Start with 1/3 cup less when starting. You can add that flour as you see it come together into a nice smooth slightly tacky ball. Squeeze and touch it.

You can substitute water for milk if desired.

If you use a hot curry powder you may wish to use less. I like the curry flavour but used a mild version.

Peanuts work as well, roughly chop your nuts.

If you are adding more additions than called for be sure and use bread flour rather than all-purpose. You may also want to add some vital wheat gluten. 1/2 tsp per cup.