Red Belly Bread
Ingredients
- 2 coconuts ⓘ
- 2 cups sugar
- 4 cups water ⓘ
- red food coloring, enough to get the shade of red that you want (it takes a LOT of food colouring to get it to be the deep red that I personally like) ⓘ
- 1 1/2 tablespoons tenderflake shortening ⓘ
- 1 cup milk ⓘ
- 1/4 cup sugar ⓘ
- 2 teaspoons salt
- 1 package fleishmann yeast ⓘ
Instructions
- On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
- With the next four ingredients in a clean sauce pan: Scald milk (not boil).
- Add sugar and shortening and salt. (Lets call this combination "(B*)").
- For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
- Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
- Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
- Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
- Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
- Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
- Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
- Bake at 350 for 45 minutes.
Nutrition & Diet Analysis (per serving)
269
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).