bread and snow

It has been an unusal winter here. There was no settling into the depths of January, with its perpetually frosty temperatures and bone-aching winds. Instead, the weeks have felt like a pastiche of seasons. Some days are warm enough for a light jacket; others require my heaviest garb; I’ve regularly seen people running in shorts. And it was only two weeks ago that my snow boots became necessary.

The day the blizzard descended coincided with a grad student get-together. In the end, only a handful of us showed up. But, oh, it was worth it. There was a crackling fire, marshmallows to toast over it, an assortment of potluck dishes, copious amounts of wine, and my version of Smitten Kitchen’s coconut bread.

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My cooking notes:

  • I don’t care for the sharp flavor of white sugar by itself, so I did half brown sugar, half white.
  • Instead of 1 1/2 cups of shredded coconut, I did a scant cup because I didn’t have enough. I didn’t miss the extra coconut, and the lower quantity ensured that this was a pleasantly hearty bread (it wasn’t overpoweringly sweet).
  • I also swapped in coconut milk for the milk, partly to make up for the lower quantity of shredded coconut. I thought it added a lovely mellowness to the bread’s flavor.

I cut thick slices of this and brought it to the table on a cutting board. You should have seen it disappear! People loved it.

I loved it.

It was so good that when I had a gathering at my place the following weekend, I made it again.

The second time around:

  • I used the same quantities/proportions of sugar and coconut described above.
  • But this time I did half wheat, half white flour.
  • I also did half milk, half cream for the liquid, since both needed to be used.

The results were, once again, a hit (and I was asked for the recipe a second time!)

Having tried both, though, I have to admit that preferred the coconut milk version. The second version turned out much more crumbly than the first. It wasn’t too dry, but it was verging on it. I suspect swapping in the wheat flour was what did it. Any suggestions for how I could amp up the moisture without overdoing things?

Much love from snowy Connecticut (with more winter on the way tomorrow!),

Allison

 

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One thought on “bread and snow

  1. Faerynn

    Your bread looks delicious! I will have to try making it sometime. Whole wheat does tend to make things more crumbly–sometimes it helps a bit to simply reduce the amount of flour you use though.

    Like

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