Tequila bread
By: Paul Hollywood From: Good Food Live
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Tequila bread
- Prep time:
- 15 mins
- Cook time:
- 1 hr
- Serves:
- 10
Try Paul Hollywood's simple recipe for a loaf with a difference, flavoured with tequila, pineapple and coconut
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Ingredients
- 300g Flour
- 115g Sugar
- 2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 2 Eggs
- 175 g light corn syrup
- 115g corn oil
- 15ml tequila
- 225 g tinned crushed pineapple chunks, in unsweetened juice, drained
- 150 g coconut flakes
Method
1. Preheat the oven to 180ºC/Gas 4.2. Mix together the flour, sugar, baking powder, bicarbonate and salt in a mixing bowl.
3. In a separate large mixing bowl beat together the eggs, corn syrup, corn oil and Tequila.
4. Gradually stir in the flour mixture making a thick, moist mixture. Mix in the pineapple and coconut.
5. Transfer the mixture into a greased and floured loaf tin, 23cm x 13cm x 7.5cm.
6. Bake the bread for an hour until cooked through. Test by inserting a skewer into the centre of the loaf. If it comes out clean the bread is cooked through; if not, bake for a further 5 minutes and test again.
7. Remove the bread from the oven. Cool for 10 minutes in its tin, then turn the loaf out onto a wire rack to cool completely.
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