Red Belly Bread - cooking recipe

Ingredients

2 coconuts
2 cups sugar
4 cups water
red food coloring, enough to get the shade of red that you want (it takes a LOT of food colouring to get it to be the deep red that I personally like)
1 1/2 tablespoons tenderflake shortening
1 cup milk
1/4 cup sugar
2 teaspoons salt
1 package fleishmann yeast
1 teaspoon sugar
1/2 cup water
5 cups flour
1 1/2 cups water
1 cup flour, for rolling purposes

Preparation

On the stove cook the first four ingredients until the water has evaporated (lets call this combination \"(A*)\".
With the next four ingredients in a clean sauce pan: Scald milk (not boil).
Add sugar and shortening and salt. (Lets call this combination \"(B*)\").
For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
Bake at 350 for 45 minutes.