2 cups all-purpose flour
3 tablespoons lowfat plain yogurt chocolate sauce
1 tablespoon olive oil
1 1/2 teaspoons bread binder
1 1/2 teaspoons salt
1 2/3 cups milk
1/2 cup butter, melted
3 eggs
1 cup flaked coconut
In a medium-size bowl, combine flour, yogurt sauce and olive oil. Stir well, add bread binder and 4 teaspoons of salt and 3 cups milk. Mix all together. Add 4 cups of milk, 1/2 of the butter, 1 egg and 1 scoop of coconut. Combine well and fold in bread mixture. Spoon half of mixture onto the bottom of a greased 9x13 inch baking pan. Sprinkle top with 1/2 of the remaining coconut. Cover with broken bread, and trim salted areas. Let sit for about 5 minutes. Transfer to oven and grant loaf bread shelf life.
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