The rain did come finally and in torrents. Kids ran out impromptu and so did I after them. I stood at the door like a guard, harried at the thought that they would come in with mud laden shoes, embossing shoe prints all over the floor that I take so much pain in keeping clean and sparkling. I watched them dancing in the rain, jumping in the puddles, kicking water, shrieking at the gush of water under the drainpipe reveling unfettered and enjoying wildly in the true sense.
I felt a mist of water on my face – cool, soothing and so calming. I watched the rain fall on the parapet, small drops rolling down and collecting in the edge to form single large drop that fell at regular intervals forming small depressions on the soft earth and letting out a musical sound as it plunked and finally merged with previous ones down below before the thirsty Earth sucked them all into nothingness.
Good weather invokes good mood. The baker in me wanted to bake something with Cherries that were semi ripe when bought and were ripening fast. I have baked several quick breads and have somewhat understood the proportions of the ingredients. I used desiccated coconut, cherries and came out with my very own recipe –Cherry Coconut bread with whole wheat flour – egg less and butter free. It gives great pleasure to come out with your own recipes and thus become a recipe inventor.
This is how I made Egg less Cherry Coconut Bread -
Egg less Cherry Coconut Bread (Whole Wheat and Butter free) | Egg less Baking
1 cup all purpose flour
¾ cup whole wheat flour
½ cup unsweetened desiccated coconut
¾ cup sugar (powdered)
¾ cup thick yogurt
½ cup milk
1/3 cup olive oil
1 cup fresh cherries
1 teaspoon baking powder
½ teaspoon baking powder
A pinch of salt
Preheat oven to 190 degrees C. Line and grease one 9 inch x 4 ½ inch bread pan with parchment paper.
Whisk together all purpose flour, whole wheat flour, desiccated coconut, baking soda, baking powder and salt. Keep aside.
Beat yogurt till smooth. Add powdered sugar and milk. Add oil. Mix well.
Wash and pit the cherries. Cut each cherry into two to four pieces. Cut some cherries into half to arrange on top of the bread.
Add dry ingredients into wet ingredients till well incorporated. Do not over mix. Fold in sliced cherries. Pour the batter into the prepared pan. Level with a spoon and arrange halved cherries on top. Bake at 190 degrees C for 10 minutes. Reduce the temperature to 180 degrees C and bake for 50 minutes or till a toothpick inserted in the center comes out clean. Remove from the pan after 10 minutes. Cool in the rack. Slice next day.
My notes: I have used whole wheat flour in the recipe. Swap it with all purpose flour if you like a lighter crumb. Increase sugar to 1 cup to get a sweeter loaf. I have used ¾ cup sugar and the loaf came out to be mildly sweet.Sending to Twelve Loaves. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.