Toasted Sweet Loaf
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 loaf unsliced bread
3/4 cp brown sugar, packed
6 tbsp softened butter or margerine
1/4 cp shredded coconut
3 tbsp honey
1/2 tsp powdered cinnamon
1/4 tsp powdered nutmeg
1 - Start oven at moderately hot (400 degrees F.)
2 - Cut crust from top and sides of loaf.
3 - Place loaf on greased baking sheet.
4 - Make 1 cut lengthwise down center of loaf almost to bottom crust.
5 - Then slice bread crosswise, at 1 1/2 inch intervals, cutting almost to bottom crust.
6 - Combine sugar, butter, or margerine, coconut, honey, cinnamon, and nutmeg.
7 - Spread between bread squares and all over top.
8 - Tie string around loaf to hold it together.
9 - Heat in oven about 10 minutes or until loaf is hot.
10 - Remove string.
11 - Serve loafmwhile wrm.
Makes about 12 servings.
Delicious with coffee or tea. A luxurious dessert bread for
brunch or luncheon.