Cocoa-Nut Bread or Rolls

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For making cocoa-nut milk
For making bread dough
Alternative method
Instructions (6)
  1. Put four ounces of the finely-grated nut into a quart of new milk.
  2. Heat it slowly, and let it simmer very gently for about three quarters of an hour.
  3. Withdraw it from the fire, and when it has cooled down a little, strain it through a fine sieve or cloth with so much pressure as shall leave the nut quite dry.
  4. Use the milk while it is still warm with yeast and flour as for common bread, and manage it in exactly the same manner.
  5. The grated nut in substance may be used instead of the flavoured milk; but the bread will then be less delicate and less wholesome.
  6. When this is done, it should be thoroughly blended with the flour before the dough is moistened.
Original Text
COCOA-NUT BREAD OR ROLLS. The oil contained in the cocoa-nut imparts a peculiar richness to bread biscuits and cakes, as well as to various other preparations of food; and to many persons its flavour is very agreeable. The rasped nut therefore, when fresh, may be used with advantage for them. If in the slightest degree rancid, it will produce a very unpleasant effect. Put four ounces† of the finely-grated nut into a quart of new milk, heat it slowly, and let it simmer very gently indeed, that there may be no great reduction of the quantity, for about three quarters of an hour; then withdraw it from the fire, and when it has cooled down a little, strain it through a fine sieve or cloth with so much pressure as shall leave the nut quite dry. Use the milk while it is still warm with yeast and flour as for common bread, and manage it in exactly the same manner. The grated nut in substance may be used instead of the flavoured milk; but the bread will then be less delicate and less wholesome. When this is done, it should be thoroughly blended with the flour before-the dough is moistened. Rasped fresh cocoa-nut, ¼ lb.; milk, 1 quart; simmered three quarters of an hour. The milk expressed from the nut to be used for dough in the usual manner. Or, with each pound of flour, 3 oz. of the grated nut to be well mixed, and the yeast and liquid to be added. Obs.—The oil of the nut will render it necessary to reduce, for this last method, the ordinary proportion of liquid used for dough.
Notes
—