Coconut Lime Bread: for those with adventurous palettes

This is what happens when you are stuck at home with a back injury running out of food, searching through cookbooks trying to find something you can make with the weird ingredients you have on hand. This recipe was inspired by Canada’s Best Bread Machine Baking Recipes‘ recipe for Orange Pecan Loaf.

I put these ingredients into the baking pan in this order: 1 1/3 cup of warm (not hot) water, 1/4 cup of melted frozen lime concentrate, the juice of half a lime, the zest of a whole lime, 1 1/2 tsp salt, 3 tbsp sugar, 2 tbsp shortening, 3 3/4 cups bread flour, 2 tbsp of fancy coconut and 1 1/4 tsp bread machine yeast. I put the pan into the breadmaker, programmed it to be a 2.5 loaf with a light crust made on the sweet cycle. The dough looked a little dry because of our moisture-challenging winters here so I added an additional 1-2 tbsp of water to the dough. The dough should not look dry once the kneading cycle really begins. Better to be too wet than too dry.

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