Coconut bread

This is another amazing recipe from Whole Foods. I haven’t come across a bad one yet! Now, this bread isn’t a loaf (though, I might try to make it that way next time), they are definitely similar to dinner rolls. It’s great as a sweet roll with your dinner or as a snack in the afternoon…or it goes really well with your coffee in the morning! It’s an all-around great bread! This bread is in second place for M; first is the Maori bread. This is second because he really enjoys the slight sweetness to the bread but he doesn’t feel it beats the tender crumb of the Maori bread. I enjoy both of them, maybe this recipe a little more just because of the coconut hints I get from it. But, I am biased – I love coconut. So, I hope you enjoy and have fun with this one!

Dough balls!

Dough after the second rise!

Baked roll.

Yummmm!

What you need:
1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 package active dry yeast
1/2 cup warm water
3 1/2 cups all-purpose flour, more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter, melted

What to do:
Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes.

Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined.

Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.

Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.

Preheat oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

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One response to “Coconut bread

  1. Pingback: Whole wheat french bread | C'est la vie·

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