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Carribbean Beach Bread

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Looking and Hoping for a copykat for Tastefully Simple Carribbean Beach Bread

Love this bread and really can't afford the official mix, if it is even available anymore.....any help would be greatly appreciated! Thanks!

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  1. You can still buy the mix on line but if you'd like to try duplicating it, try this quick bread:
    http://allrecipes.com/recipe/pineappl...
    I would make one change by reducing the baking powder from 3 tsp to 2 tsp.
    Depending on how it turns out after the initial trial, I might even try playing with it little bit by using three egg whites and a couple of tablespoons of powdered milk in place of two whole eggs.

    5 Replies
      1. re: MLMoore

        Please let us know how things turn out for you in this experiment. Feedback is always appreciated inside the adventures of cooking.

      2. re: todao

        "I might even try playing with it little bit by using three egg whites and a couple of tablespoons of powdered milk in place of two whole eggs."

        WHY????

        1. re: sandylc

          Egg yolks add fat, egg whites add water. Using more of one and less of the other will give you different textures. If the texture is too light, I'd reduce the whites and if it's somewhat dense I'd reduce the yolks while still maintaining the total percentage of egg by weight in the recipe. Powdered milk contains protein, and that tends to make breads fluffier. I'd use powdered milk instead of whole milk so as not to throw the hydration level in the formula too far out of balance. Think "cake". Your cake batter includes eggs and milk (unless its from a box, then there's no telling what you'll need to add) and those help maintain a lighter texture and good structure. Eggs also help with leavening and support the light texture in the cake. There is very little gluten in cake flour so whatever structure you end up with is credited to the eggs, not the flour.
          Experimenting with recipes and formulas doesn't always provide wonderful results, it only provides experience and that's how we learn.
          I'm currently working with a novice cook/baker making Biscotti. The first attempt turned out too dry. Too much time in the oven? Too much flour? Not enough liquid? It'll take some experimenting to discover how she can get it right. To make it even more difficult, they've got to be sugar free and because sugar is contributing liquid to the formula she's got to learn how to replace the liquid that the Splenda doesn't offer. She's having lots of fun.

          1. re: todao

            But the egg yolks also add richness, and the egg whites can add that undesirable "eggy" flavor..

            I agree, it is fun to learn the chemistry to experiment.....

      3. MLMoore, can you tell us what this bread is like, and why you want to make it? Curiuos, as it sounds really interesting from it's name.