Ingredients
2 cup freshly grated coconut*
2 each eggs, well beaten
1 tsp vanilla extract
1/4 cup seedless raisins
3 cup all-purpose flour
1 pinch salt
1 cup sugar
1 cup evaporated milk
1/4 tsp ground cinnamon
2 tbsp butter, melted
1 tbsp baking powder
Directions
In a large bowl, combine the coconut and sugar. In another bowl,
combine the eggs, milk, vanilla, cinnamon, raisins, and butter. Stir
this mixture into the grated coconut. Sift in the flour, baking
powder, and salt. Combine, mixing until smooth. Pour the batter into
2 greased 9-inch loaf pans, and bake in a preheated 350 deg. F. oven
for 1 hour, or until a tester comes out clean. Set the pans on wire
racks to cool for 10 minutes. Remove the breads from the pans and
continue cooling on the wire racks. Yield: 2 loaves * Store bought
grated coconut will not give this bread the moistness that freshly
grated coconut will.
Servings: 2 servings
Coconut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, at least as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times were skilled in the use of many different herbs, including a few you will know like bay, mint and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cookery, the majority of which still exist in academic collections. The revolution that is television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Coconut Bread recipe.
