Delicious Living
  • 1/2 cup water
  • 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
  • 1 cup low-fat or skim milk
  • 1 large egg, beaten
  • 1/4 cup unsalted butter, softened
  • 1/4 cup turbinado or light brown sugar
  • 2 tablespoons curry powder
  • 2 teaspoons salt
  • 5-6 cups unbleached all-purpose flour
  • 1 cup finely chopped tart apple
  • 1 cup currants
  • 1 cup shredded unsweetened coconut
  • 1 egg
  • 1 tablespoon cold water

Curried Apple-Coconut Bread

Staff | Delicious Living
  • Calories per serving: 113

Makes 1 large braid / This beautiful bread makes a good accompaniment to all meats and most vegetables. You can substitute 2 cups whole-wheat flour for the all-purpose flour for an extremely tasty result, but you won't get the same vibrant yellow color. Unless the apple skins are tough, I like to leave them intact for additional fiber.

  1. Heat water to about 110°. In a large bowl, sprinkle yeast over water. Heat milk to about 110° and add to yeast mixture along with beaten egg, butter, sugar, curry, salt, and 3 cups flour. Beat vigorously. Add apple, currants, and coconut. Beat to combine. Add flour, a little at a time, until dough pulls away from bowl sides.
  2. Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
  3. Turn dough onto a lightly oiled work surface and divide into thirds. Roll each piece of dough into a 22-inch-long rope. Lay ropes side by side. Braid ropes, starting in the center and working toward both ends. Pinch ends together and tuck under. Carefully lift braid and place on a parchment-lined or well-greased baking sheet. Cover and let rise until almost doubled.
  4. Preheat oven to 375°. Beat egg with water and brush on braid. Bake 45 minutes, or until done. Immediately remove from baking sheet and cool on a rack.

Calories 113,Fat 3,Perfat 22,Sat Fat 3g,Cholesterol 16mg,Carbo 19,Protein 3,Fiber 1,Sodium 138mg

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