You know the whole “beach or mountains” question?
I say beach allllll the way.
I would much rather be out in the sun, sand beneath my toes, hearing waves crashing and seagulls squawking, than be up in the mountains, either freezing my butt off or dressed in “active” gear, setting out to go on a hike or whatever you do in the mountains. I’m not saying I hate the mountains or anything, but really, is there even a choice here?
I mean, I just wrote two sentences about the beach and now all I can think about is how much I’d like to be there right now (road trip!). But since I’m not, I guess I like to *try* to pretend like I live in Hawaii or something and post a bread recipe that I should have posted a while ago and call it Tropical Breakfast Bread.
This bread is actually made in a bread machine, which I have mixed feelings about, but the recipe is worth sharing. We’ve made it over and over again at my house since the first time we tried it, every time changing it up with a different combination of fruits and mix-ins. When I started to make my own candied orange peel (which is awesome, by the way), I tried incorporating it in this recipe, and I instantly fell in love with the sweet orange flavor it added to each bite. This is a light bread, low in butter and sugar, which is why it’s a perfect choice for breakfast – especially if you’re a carb lover like me who’s trying not to eat too many molasses bars (right…). It’s loaded with flavors from the orange peel, shredded coconut (unsweetened), pecans, and a bit of lime zest, so it won’t leave you missing the sugar. Plus, if you’re really talented, you might be able to close your eyes and imagine you’re on the beach in the middle of the summer as you bite into a warm slice. :) I wish…
Tropical Breakfast Bread
This light breakfast bread is studded with bits of candied orange peel, pecans, and shredded coconut. Because it’s made in a bread machine, it’s a no-fuss way to start the day off well!
- ½ cup water
- ½ cup orange juice, preferably freshly squeezed or no sugar added
- 1 egg
- 2 tablespoons milk
- 4 ½ cups bread flour
- ½ cup shredded unsweetened coconut
- ¼ cup granulated sugar
- 3 tablespoons softened butter, cubed
- ¾ teaspoon salt
- 1 ½ teaspoons active dry yeast
- ½ cup chopped candied orange peel
- ¼ cup pecans, crushed
- zest of one small lime (approximately 1 ½ teaspoons)
- ½ teaspoon water
- 2 pinches granulated sugar
- shredded unsweetened coconut, for sprinkling
- Note: If your bread machine manual instructs you to add the dry ingredients before the wet, reverse the order described below.
- Pour the water, orange juice, egg, and milk into a bread machine pan.
- Sprinkle the flour over the liquid ingredients to cover completely. Add the unsweetened coconut on top. Place the sugar, cubed butter, and salt in separate corners of the pan. Make an indent in the center of the flour and add the yeast.
- Put the pan inside the bread machine and start the machine on the basic/normal setting with medium loaf and light crust.
- Once the machine has been working for a few minutes, add the chopped candied orange peel, crushed pecans, and lime zest. Keep an eye on the dough during the initial kneading period to make sure that it doesn’t look too wet or dry (in which case you should add more flour or water a bit at a time, respectively).
- Once the bread is done, remove it from the machine and take it out of the pan, placing it on a wire rack to cool.
- In a small bowl, combine the water and sugar for the glaze, and brush over the top of the loaf. Sprinkle some shredded coconut on top. Allow the loaf to cool for at least 30 minutes before slicing.
- Store the loaf in the fridge in a bread bag or a large ziploc, or wrapped in saran wrap. It will keep well for 7-10 days. Enjoy warm or cold – I like to warm up a thick slice in the microwave for about 25 seconds and dig in. :)
Recipe Adapted From: The Complete Book of Bread and Bread Machines
Let’s Talk! Beach or mountains, what’s your pick? And while we’re at it… how do you make your yeast bread? Are you a bread machine user, or do you prefer using a dough hook or good old hand-kneading?