This is the first bread I've made from The Breads of France, and it is a winner.The author, Bernard Clayton, Jr., says it sells at Fauchon, the Paris food emporium, under the name of Pain Hawaiien (Hawaiian bread). Instead of macadamia nuts, the French use hazelnuts, which go surprisingly well with coconut.
The recipe made 4 small loaves. I couldn't find small enough pans, so I used the cardboard loaf pans usually used for baking loaf cakes as gifts. Unfortunately the cardboard is not very thick, and the pans burned and turned black in the oven. Fortunately the bread was not damaged, just a little dark on the bottom.
It's a fine-crumb bread, and the coconut and hazelnuts give it a munchy texture. It goes well with cheddar, and makes great toast.
Clayton is a proponent of freezing fresh bread. He says even if you bake a loaf early in the week to eat on the weekend, you should freeze it and then defrost it the day you intend to eat it.
I'm not sure my bread palate is that refined, but we'll definitely be eating this bread out of the freezer in a few weeks.
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