Piña Colada Bread
Extra Large Loaf (2-1/2 pounds)
1 cup canned crushed pineapple in juice
1/2 cup water
3 tablespoons rum extract
3 tablespoons margarine or butter,
softened
4-1/2 cups flour
2/3 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoons salt
2-1/4 teaspoons regular active dry yeast
OR
2-1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (2 pounds)
1 cup canned crushed pineapple in juice
1/2 cup water
2 tablespoons rum*
2 tablespoons margarine or butter,
softened
4 cups flour
2/3 cup shredded coconut, toasted
2 tablespoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Medium Loaf (1-1/2 pounds)
2/3 cup canned crushed pineapple in juice
1/2 cup water
2 tablespoons rum extract
2 tablespoons margarine or butter,
softened
3-1/4 cups flour
1/2 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoon salt
2-3/4 teaspoons regular active dry yeast
OR
2-1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
1/2 cup canned crushed pineapple in juice
1/4 cup water
1 tablespoon rum extract
1 tablespoon margarine or butter,
softened
2 cups flour
1/3 cup shredded coconut, toasted
1 tablespoon sugar
3/4 teaspoon salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
*For extra large and large loaves, substitute 1 teaspoon rum
extract and 5 teaspoons water for the rum. For small loaf,
substitute 1/2 teaspoon rum extract and 2-1/2 teaspoons
water for the rum.
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5. Press START. Bread will be done baking in the number of hours indicated.
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