Pitcairn Islands Sweet Bread

Ingredients

In this adaptation, we have incorporated tropical flavors and ingredients commonly found in the Pitcairn Islands cuisine. The addition of coconut milk, pineapple, and banana gives the bread a distinct tropical twist, setting it apart from the traditional Mexican Sweet Bread. We alse have the original recipe for Sweet Bread, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (80g) diced pineapple 1/2 cup (80g) diced pineapple
• 1 ripe banana, mashed 1 ripe banana, mashed
• 1/4 cup (20g) shredded coconut, toasted (for topping) 1/4 cup (20g) shredded coconut, toasted (for topping)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 5g
• Carbohydrates (total, sugars): 42g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, mix together the coconut milk, warm water, and melted butter.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the diced pineapple and mashed banana until well incorporated.
7. 7.
   Shape the dough into a loaf and place it in a greased loaf pan.
8. 8.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Sprinkle the toasted shredded coconut over the top of the bread.
11. 11.
    Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Pineapple — Use fresh pineapple for the best flavor, but canned pineapple can be used as well. Make sure to drain it well before dicing.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• For an extra tropical touch, you can add a handful of chopped macadamia nuts to the dough.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Serve the Pitcairn Islands Sweet Bread warm with a dollop of whipped cream or a drizzle of honey for an indulgent treat.
• This bread is best enjoyed within a day or two of baking. To keep it fresh, store it in an airtight container at room temperature.

Serving advice

Slice the Pitcairn Islands Sweet Bread into thick slices and serve it as a delightful breakfast or snack. It pairs perfectly with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar over the top of the bread just before serving. You can also garnish with a few pineapple slices and a sprinkle of toasted coconut.