Recently I have become obsessed with all things yeast. Whole wheat bread, cinnamon buns (coming soon) and, of course, this Rye Bread. People warned me that it would be sticky and hard to work with, but my dad really loves him some rye toast in the mornings so I pushed all the possibilities of failure to the side and searched for a dairy-less recipe (because my family keeps kosher, the bread can't contain dairy if I want to eat a roast beef sandwich on it!).
I've made this bread three times in the same number of weeks- that's how good it is. And I thought I didn't like rye bread...until I tried this one. It has a fine grain, mild flavor and goes perfectly with turkey pastrami and mustard. You can find the recipe here. I used the King Arthur Rye Flour Blend instead of the pumpernickel called for because well, that's what we bought and it's the reason behind the more mild rye flavor (which I like better anyways). The greatest part about the whole recipe is the pickle juice used in place of some of the water- it really adds a whole other deli-dimension to the bread. Plus, although King Arthur claims this bread isn't a high riser, just check out that finished loaf. It's the epitome of a perfect sandwich slice.
When I took classes at The Cambridge School of Culinary Arts they gave us a recipe packet for each day of Baking Basics. During the Cake class, I was assigned Coconut Cupcakes.
The recipe is an adaptation of Ina Garten's. The original can be found here. It claims that it makes 18-20 cupcakes but I made an even 24.
If you're looking for a moist, buttery, flavorful coconut experience, this is it. I've also made a 2 layer 9-inch cake using this recipe and the recipient claimed it was the best coconut cake she's ever had- and she's from the South!
Some chopped almonds to cover the top in addition to the coconut would make a delicous Almond Joy-style treat.