.................. Cooking with Barry & Meta: Kirby House Coconut Walnut Bread -- Remembering the Kirby House!

Kirby House Coconut Walnut Bread -- Remembering the Kirby House!

Kirby House diners LOVED this bread. Barry, who is not a coconut fan, LOVES this bread. It was the Kirby Houses’ signature bread and came as a side with their quiche and Celebration Salad.

While the bread is delicious, grilling it is what takes it over the top!

While we mourn the loss of the elegant Victorian-era home turned restaurant (destroyed by fire in Feb. 2013), we have lots of fond memories and the recipes, via The Kirby House Cookbook still live on.

Following the publication of the cookbook in 2001, Barry and I went on the road to promote it . . . using recipes from the book. I am now working on a “Remembering the Kirby House” cooking class that will hopefully be ready in the fall of 2013 or the winter of 2014. Meanwhile, here’s one of our favorite recipe from the book.

Kirby House Coconut Walnut Bread Yield: one 9 x 5 -inch loaf

2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1 1/3 cups granulated sugar

1/4 teaspoon baking soda

2/3 cup vegetable oil

2/3 cup buttermilk

1/2 cup flaked coconut

2 large eggs

1 1/2 teaspoons coconut syrup (such as Stirling® gourmet Flavors--Hawaiian Coconut syrup)

1/2 cup chopped walnuts

1. Preheat oven to 325° and spray bottom of loaf pan with non-stick pan coating.

2. Mix the dry ingredients (flour, baking powder, salt, sugar, & baking soda) in large mixing bowl.

3. Add oil, buttermilk, coconut, eggs , coconut extract & walnuts to flour mixture. Mix with electric mixer just until dry ingredients are moistened.

4. Pour into prepared pan and bake for l hour and 15 minutes or until done (toothpick, inserted in the center of loaf, comes out clean). Do NOT open oven door during the baking process (to avoid causing the bread to sink in the center).

Yes, I've been caught! I peeked once . . . and see the indentation in the above photo.
Peeking is a NO-NO!

5. Let cool in pan that has been placed on a wire rack. When completely cool, run a table knife around pan edges and remove bread. Wrap and store in refrigerator or freeze for up to 2 months. Do NOT cut until chilled and firm.

6. After slicing, the Kirby House butters this bread and grills it lightly on both sides.

Barry adds melted butter to the bread as it is being grilled. When nicely browned, he gives it a flip.

We served a slice with fresh fruit.

When I wrote The Kirby House Cookbook, which also includes a history of the house and tidbits on the Victorian era, I also included related educational info. Here’s what in on the page with the Coconut Walnut Bread . . .

Tips: Coconut

Coconut comes in a variety of different sizes, plus, shredded and flaked coconut comes frozen, canned or in bags. Below is a list of equivalents that will make shopping for coconut a little easier.

o 8 -ounce bag, shredded = 2 1/2 cups

o 3 1/2 -ounce can, flaked = 1 1/3 cups

o 4 -ounce can, shredded = 1 1/3 cups

o 1 medium-sized fresh coconut = 5 cups freshly grated

Once packaged coconut has been opened, it should be closed tightly and stored in the refrigerator.

Wondering what to do with leftover buttermilk?

Buttermilk is usually available only in quart cartons but recipes invariably call for a smaller quantity. Try freezing what’s left and thawing it for the next use. For convenience, measure the needed amount (2/3 cup for Coconut Walnut Bread), pour into a plastic freezer container, label, and freeze. If you need the container, simply pop the frozen buttermilk into a plastic freezer bag thus freeing up the plastic container. Thaw frozen buttermilk prior to use.

There are still a few Kirby House cookbooks for sale. If interested, contact Vangie Henry at Applemint Catering.

Recipe without photos . . .