Friday, April 1, 2011

Of Pirates and Pineapple Bread

Photo Credit: Peter Mountain  © Disney Enterprises, Inc. 

Did you know that because of filming for “Pirates of the Caribbean: On Stranger Tides” the thick coconut grove at the famed (and now closed) Coco Palms Hotel in Wailua had to be harvested? 773 coconut palms were stripped of their fruits in order to prevent the heavy coconuts from falling on the hapless heads of cast and crew. The harvested coconuts were taken away by local residents to take full advantage of the meat and milk of the tropical fruits. I wonder if any of them used this recipe from the Walt Disney World Cookbook to bake up some fabulous Pineapple Bread.

1 3/4 water
1 egg yolk
2 tablespoons shortening
4 1/2 cups High Gluten Flour
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon instant yeast

Pineapple/Coconut Mixture:
1 cup crushed pineapple
1 cup unsweetened coconut
1 cup sugar
2 tablespoons cornstarch
Combine pineapple & coconut in a bowl & mix together.
Combine sugar & cornstartch in another bowl & mix well.
Add this mixture to pinapple/coconut mixture & mix well.
Refrigerate at least 1 hour.

Take the first set of ingredients for the bread mixture and combine in order in a large mixing bowl. Mix with the dough hook until all dough is picked up on hook and sides of the bowl are clean. Let dough rise until it doubles. Roll dough on a floured surface to 2" thick. Spread pineapple mixture on top of the bread. Fold dough into over & place in a greased 9x13 pan. Let dough rise in a warm ovenset at 110 degrees until double in size. Then bake at 325 for 20-25 minutes until golden brown. Let bread cool/ Serve warm.

Oh!  I almost forgot to tell you,  
“Pirates of the Caribbean: On Stranger Tides” is out in Theaters on May 20th!

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