Pina Colada Bread Recipe
A sweet dessert bread with all the flavor of a Pina Colada — crushed pineapple, pineapple juice, shredded coconut and rum — made on the basic white bread setting.
Ingredients
| ¾ cup | 180 ml | water at 110 degrees F. or 45 degrees C. |
| 3 tablespoons | 45 ml | rum, or 1 ½ tablespoons of molasses blended with 1 ½ tablespoons of water |
| 2 tablespoons | 30 ml | white sugar |
| 2 tablespoons | 30 ml | butter at room temperature |
| ½ teaspoon | 2.5 ml | salt |
| 2/3 cup | 160 ml | crushed pineapple with the juice |
| 3 ¼ cups | 780 ml | bread flour or all-purpose flour |
| ½ cup | 120 ml | flaked coconut, plus ¼ cup flaked coconut for topping |
| 1 ¾ teaspoons | 8.8 ml | active dry yeast |
Instructions
AUTHOR: Steve Nubie
As the name implies, this bread has all of the flavor of a Pina Colada. It combines the unique flavor notes of the drink in the recipe including crushed pineapple, pineapple juice, shredded coconut and even some rum. If you don't want to use rum you can substitute a mixture of molasses and water.
This is a great dessert bread and makes for a great side-dish during weekend barbecues or cookouts. It's very popular at Caribbean resorts and on cruise ships. Best of all, it's easy to make in your bread machine using the basic white bread setting.
DIRECTIONS:
- Place all of the ingredients into the bread pan in the order indicated in the ingredient section of the recipe but reserve the ¼ cup of flaked coconut to top the bread immediately after the kneading cycle is complete.
- Select the Basic White Bread Setting for a 1.5-pound loaf and a medium crust.
- When done, let rest for 10 minutes on a wire rack and then slice and serve.