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Chocolate and Coconut Loaf 1kg
Canola or light olive oil 65ml
Tepid water 380-400ml
Eggs 3 x 60g
White vinegar 1 teaspoon
White rice flour 375g
Brown rice flour 150g
Xanthan gum 1 tablespoon
Cocoa powder 30g
Desiccated coconut 30g
Soft brown sugar 50g
White sugar 50g
Soy milk or skim milk powder 1/4 cup
Salt 1 teaspoon
Dry yeast 2 teaspoons
Cherry Ripe, chopped roughly (frozen) 1 x 55g
Choc Bits (frozen) 100g
Method
1. Place first 4 ingredients into baking pan in order listed.
2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe
any spills from outside of the pan.
3. Place bread pan into the bread maker and close the lid.
4. Press the menu button to program (4) Wheat Rapid
5. Select size, Medium Crust Colour and press “Start”. Bread will be baked in the number of
hours indicated.
Variations:
Chocolate Bread: Replace cherry ripe with 50g extra choc bits; remove desiccated coconut and
reduce water by 20ml.
Chocolate Cherry Bread: Replace cherry ripe with 40g roughly chopped glace cherries; remove
desiccated coconut and reduce water by 20ml.
Gluten Free Breads continued