Red Belly Bread

Recipe by Ranikabani
READY IN: 2hrs 45mins
YIELD: 5 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 2
    coconuts
  • 2
    cups sugar
  • 4
    cups water
  • red food coloring, enough to get the shade of red that you want (it takes a LOT of food colouring to get it to be the deep red that I personally like)
  • 1 12
    tablespoons tenderflake shortening
  • 1
    cup milk
  • 14
    cup sugar
  • 2
    teaspoons salt
  • 1
    package fleishmann yeast
  • 1
    teaspoon sugar
  • 12
    cup water
  • 5
    cups flour
  • 1 12
    cups water
  • 1
    cup flour, for rolling purposes

DIRECTIONS

  • On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
  • With the next four ingredients in a clean sauce pan: Scald milk (not boil).
  • Add sugar and shortening and salt. (Lets call this combination "(B*)").
  • For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
  • Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
  • Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
  • Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
  • Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
  • Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
  • Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
  • Bake at 350 for 45 minutes.