Oriental, NC

Pretty sunrise....pink sails in morning, sailors take warning.  Maybe some rain in the forecast!

About the only exciting thing that happened was I made a new Bahamian bread recipe.  This time it's a slightly sweet coconut bread.   It's a recipe from Bimini Big Game Club.  A really rich breakfast bread.

Bimini Big Game Club Coconut Bread

Ingredients
2 ¼ cups flour
½ tsp salt
2 tbsp dry milk powder
1 ½ tbsp. sugar
1 tsp active dry yeast
2 whole eggs (one for the dough + one for egg wash)
1 egg white
1 ½ tbsp softened butter
1 ½ tbsp vegetable oil
½ cup coconut milk
½ shredded coconut
Directions
Sift together the flour, salt, dry milk powder, and sugar and salt in a large bowl. Add the dry yeast and mix well. Once combined, make a well in the flour mixture and add in one beaten whole egg and egg white, softened butter and vegetable oil and mix. Gradually add coconut milk and shredded coconut and mix to form a soft dough. Transfer the dough onto a floured surface and knead for 20 minutes until the dough becomes smooth and elastic. Roll the dough into a big ball and put into a greased bowl. Cover the bowl with plastic wrap and leave in a warm place to allow dough to rise until it doubles in size, which will take an hour or so (for faster rising, warm the coconut milk in a saucepan until bubbly). ((My note- it took about 4 hours total to rise both times!!!)) When the dough has risen, punch it down with your fist and transfer to a lightly floured surface and knead for another 10 minutes. Then place dough in a greased bread pan and brush lightly with egg wash made with the second whole egg. Allow to bake at 350 for 35 minutes or until top has browned and dough has cooked through. Serve when cooled slightly.