Macadamia Nut Bread Recipe
Crusty outside and chewy inside, this bread from Darlene Markel of Sublimity, Oregon is chock-full of crunchy nuts. "It tastes great toasted and topped with cream cheese...and the aroma is heavenly, too."
- 1/2 cup pineapple juice (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 Eggland's Best Egg
- 2 tablespoons butter, softened
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 3 cups bread flour
- 2-1/4 teaspoon active dry yeast
- 3/4 cup macadamia nuts, chopped
- 1/2 cup flaked coconut
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add nuts and coconut. Yield: 1 loaf (1-1/2 pounds).
Originally published as Macadamia Nut Bread in Quick Cooking May/June 1998, p33
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