Coconut Ginger Quick Bread - Breadman BK1065SQ Instruction Manual

COCONUT GINGER QUICK BREAD (2-LB.)
INGREDIENTS
1 cup + 2 Tbsp. half & half
2 large eggs, at room temperature
¼ cup oil
1 tsp. coconut extract
1 tsp. lemon extract
¾ cup sugar
1 Tbsp. grated lemon peel
2 cups all-purpose flour
2 Tbsp. candied ginger, finely chopped
1 Tbsp. baking powder
½ tsp. salt
1¼ cups toasted shredded coconut
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1. In a large mixing bowl, combine ingredients in order listed.
2. Spoon batter evenly into bread pan.
3. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
4. Select QUICK BREAD. Press the START/STOP button.
5. The complete signal will sound when the bread is done.
6. Using pot holders remove bread pan from baking chamber and place
on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn
bread out of bread pan and turn right side up.
(If kneading paddle remains in bread, remove paddle once bread has
cooled.)
7. Allow bread to cool on the wire rack until ready to serve (at least 20
minutes).
MAKES ONE, 2-LB. LOAF