* Exported from MasterCook *
Bread, Coconut Milk
Recipe By :created by Averie Cooks
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup coconut milk
1 cup old-fashioned whole rolled oats -- not quick
cook or instant
1/4 cup water -- (120-130F)
2 cups all-purpose flour
3 Tbsp coconut oil -- melted canola or vegetable
oil may be substituted
2 Tbsp light brown sugar -- packed
2 1/4 tsp RED STAR Platinum Superior Baking Yeast --
Note: * (one 1/4 oz. pkg)
1 pinch salt -- optional to taste
Soft, tender and moist sandwich bread with just a hint of coconut flavor.
Yield: One 8x4" loaf
Note: * Red Star Platinum Superior Baking Yeast contains dough enhancer.
In a 2-cup microwave-safe glass measuring cup or small bowl, heat the
coconut milk until it just begins to boil; about 2 minutes.
Add oatmeal to the milk and stir to combine. Set aside and let cool
until temperature reaches 120 to 130F, about 15 minutes. Stir in 1/4C
tap water (120-130F).
To the bowl of a stand mixer fitted with the dough hook (or a large
mixing bowl and knead by hand for about 10 minutes), combine flour,
oil, brown sugar, instant dry yeast, and oatmeal mixture. Knead for 5
to 7 minutes on low speed, or until a moist, shaggy dough forms. The
dough is quite moist and sticky, but resist the temptation to add
additional flour, unless it's so moist that it won't combine.
Conversely, if it's too dry, add up to one-quarter cup water. Erring
on the side of too moist is always preferable to too dry in bread-making.
After kneading, turn the dough out into a large, greased bowl, cover
with plastic wrap, and let it rise in a warm, draft-free place for
about 2 hours, or until doubled in size.
Spray an 8-by-4" loaf pan with (coconut) cooking spray, or grease and
flour the pan; set aside.
After the dough has doubled, punch it down, turn it out onto a
floured surface or Silpat and knead it for about 3 minutes.
With your fingers or a rolling pin, shape dough into a 10" by 6"
rectangle, just eyeball it. The long side should be slightly longer
than the baking pan, which is 8". Starting with a long edge, roll to
form a tight cylinder. There's not much to roll, about 3 turns. Tuck
ends in and under, and place cylinder in prepared pan, seam side
down. Optionally, when rolling, sprinkle with cinnamon, nutmeg,
ground ginger, raisins, or diced dried fruit.
Cover pan with plastic wrap, and allow dough to rise in a warm,
draft-free place until doubled, about 60 to 75 minutes.
Preheat oven to 350F. Bake for about 30 minutes, or until lightly
golden, domed, and puffy. Rotate pan midway through baking if
desired. When tapped, bread should sound hollow. The internal
temperature should reach 210F.
Allow bread to cool in pan for 5 to 10 minutes before turning out
onto a wire rack to cool completely before slicing.
Question: can this be made in bread machine?
Response: Yes, with a few adjustments. In a 2-cup microwave-safe
glass measuring cup or small bowl, heat the coconut milk until it
just begins to boil; about 2 minutes. Add oatmeal to the milk and
stir to combine. Set aside and let cool until temperature reaches
80F. Stir in 1/4 cup tap water at room temperature. Then proceed with
recipe - adding ingredients to the bread machine as recommended by
the manufacturer.
Review: I have made this bread twice, once with AP flour and once
with Gluten Free AP substitute flour. Worked like a charm both times.
Such a great recipe for a delicious bread for anyone!
Question: How would this recipe do made into dinner rolls? Cinnamon
rolls? Look forward to giving this a try.
Response: You can use this dough to make dinner rolls or even
cinnamon rolls. The rise and bake times will need to be adjusted, so
just keep an eye on the dough.
Question: Just made this and it's delicious. Can the recipe be doubled?
Response: I'm so glad you enjoyed the bread! Yes, you can double the recipe.
S(Internet address):
https://redstaryeast.com/recipes/coconut-milk-bread/
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Per Serving (excluding unknown items): 139 Calories; 7g Fat (42.2%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 12mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1008