Soft, moist, tender, and so flavorful The past 6 months I’ve been going gangbusters with coconut oil in breads, muffins, and cookies. Happy baking! Erring on the side of too moist is always preferable to too dry in bread-making. Cover it, and allow it to rise until doubled, 60 to 75 minutes. Quick bread is always a perfect choice if you are in a hurry but still want to bake your own. Can the recipe be doubled? Slide the bowl in and wait while the yeast works. Begin by warming the coconut milk, just until it begins to boil. It’s a stealth operator. This bread … Continue till you use the remaining milk. Sure, I could have added another half-cup or more of flour, but refrained and dealt with the stickiness. Carol. Set aside Raisin Bread for Raisin Lovers – A soft, slightly sweet bread that’s packed to the brim with raisins. More flour? 4 tbsp unsalted butter. Ingredients. I’m linking this bread up to Lora the Cake Duchess’ #TwelveLoaves group A family favorite and a very goof-proof yeast recipe because this dough loves to rise There’s a very slight chewiness, thanks to the oatmeal. Set aside. It’s usually shredded coconut, rather than coconut milk or oil, that has the pungent taste many people dislike. There’s a richness and density to the crumb that I adore, making it one of my favorite breads. Instructions. With your fingers or a rolling pin, shape it into a 10-inch by 6-inch rectangle, just eyeball it. Spray an 8-by-4-inch loaf pan with (coconut) cooking spray, or grease and flour the pan; set aside. Lightly toast the coconut flakes in a dry pan over medium heat, until just … With your fingers or a rolling pin, shape dough into a 10-inch by 6-inch rectangle, just eyeball it. It’s slightly denser than this version of Sandwich Bread, which was made with water and canola oil. Grease sides of an 8 x 4 inch loaf pan and line long … package) RED STAR Platinum Superior Baking Yeast. It’s perfect with a cup of coffee for breakfast or after dinner for dessert. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit. Let the oatmeal-coconut milk mixture cool to the proper temperature, about 15 minutes. about 2 minutes. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. If you try it, I suggest not using more than 1 cup (50% of the total amount) for fear it won’t rise well, and will become very heavy and dense. In a Large bowl whisk together eggs, coconut milk, lime juice and vanilla extract. Cinnamon-Sugar Crust Cinnamon-Ribbon Bread – A yeast-free, no-knead bread that comes together in less than 5 minutes without a mixer. Cooking with pumpkin, paired coconut oil with rich, creamy coconut milk, Cinnamon-Sugar Crust Cinnamon-Ribbon Bread, Overnight Buttermilk Soft and Fluffy Cinnamon Rolls, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, Lora the Cake Duchess’ #TwelveLoaves group, 1 cup coconut milk (I used Trader Joe’s Light), 1 cup old-fashioned whole rolled oats (not quick cook or instant), 1/4 cup water (from the tap, not hot and not cold), 2 cups all-purpose flour (bread flour may be used and will create a heartier, chewier bread), 3 tablespoons coconut oil, melted (canola or vegetable oil may be substitued), 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use. Take a break from the traditional holiday quick bread recipes and make this Coconut Bread with Lime Glaze. Soft and Fluffy Sandwich Bread (vegan) – Soft, fluffy, light, and moist; courtesy of the cup of oatmeal that’s kneaded into the dough. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. Technically, the internal temperature should reach 210F, but I despise spearing pretty bread with the dagger-like thermometer probe, so I rarely do this unless I’m very uncertain. 2 and 1/4 tsp active dry yeast. Very good cake-like bread. This bread is like a big, soft, fluffy pillow. ~Carol@RSY. Unlike other nut additions, coconut seems to blend better into a loaf and seem more like a part of the bread, rather than an “add-in.” Coconut milk is another way to add coconut flavor to a recipe. Toast it, make French toast with it, make PB&Js for lunches with it, or put a basket of it on the dinner table and watch it disappear. peanut butter comfort The bread will keep for 3 to 4 days at room temperature—but my favorite way to store quick bread is sliced in a zip-top bag in the freezer (for up to … Rotate pan midway through baking if desired. You can certainly play around with substituting flour, but I would suggest trying another recipe that doesn’t use oats. It’s being baked in an 8-inch pan and you want the long side slightly longer than the pan, so about 10 inches. Conversely, if it's too dry, add up to one-quarter cup water. Add remaining flour and whip this using a beater till combined. Add eggs, one … See my Disclosure Policy for more info. Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. Starting with a long side, roll up the dough to form a tight cylinder. 144 Comments, Posted in: Bread, Rolls, Muffins & Breakfast, Quickbread. 3 tbsp warm water 110-115 F. 1 can (14 oz) coconut milk divided. Let the bread soak up the custard for 15 minutes, gently stirring the mixture every few minutes. Preheat oven to 350°F. Do you like coconut milk or coconut oil? You don’t want to add overly hot oatmeal to the yeast because you’ll kill it. Tuck the ends in and place the cylinder in the pan. Set aside and let cool until temperature reaches 80°F. After the dough has doubled, punch it down, turn it out onto a floured surface or. This is my puffball after the first two-hour rise, before being punched down. Stir in ¼ cup tap water at room temperature. Made entirely by hand, no mixer After kneading, place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Slide the baking dish into the oven and bake until the bread pudding is barely set at the … Conversely, if it’s too dry, add up to one-quarter cup water. This recipe for Sweet Coconut Bread is a lovely quick bread … The recipe makes one modest loaf, perfect for our family, and uses just two cups of flour for the entire loaf. Preheat oven to 350°F. When tapped, bread should sound hollow. Add oatmeal to the milk and stir to combine. For anyone who doesn’t love coconut, there’s almost no discernible coconut scent or taste. This creates a 90F-ish warm spot. Soft and Chewy Coconut Milk Bread is so soft, fluffy, tender, and moist, thanks to the coconut milk, coconut oil, and oatmeal that’s kneaded right into the dough. My husband declared this as his favorite bread, and it inspired today’s recipe You can see it’s glistening and loose, cues that the bread will turn out soft and fluffy. Do you have a favorite bread recipe? 1 large egg. Pour the prepared mixture in the bread … When I read bread and roll recipes that begin with ‘Add 5 to 6 cups of flour’ I tune out. You can bake this bread in loaf or bundt pan, Instead of milk, substitute it with coconut milk if you prefer. Carol. Stir in ¼ cup tap water (120-130°F). Total time from start to finish is about 4 hours, most of which is downtime. Head on over to Dixie Crystals for the full recipe I developed for them. Just made this and it’s delicious. Easy, foolproof an it’s the best bread crust I’ve ever had Sweet Coconut Quick Bread is a moist sweet bread made with milk, flour, coconut and pecans. Bake for about 30 minutes, or until lightly golden, domed, and puffy. Combine the oatmeal mixture with all-purpose flour, yeast, brown sugar, and coconut oil. This process involves cooking some of the flour in the recipe with milk … Tuck ends in and under, and place cylinder in prepared pan, seam side down. When tapped, it should sound hollow. & The internal temperature should reach 210°F. Melt the coconut cream for about 10 … Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. Happy baking! Preheat the oven to 350 degrees. Stir in coconut and sugar. I don’t know how whole wheat flour would work. Hi Gabriella – I’m so glad you enjoyed the bread! Bread flour will produce a loaf that’s chewier. Take butter in a bowl, add in sugar, vanilla and beat till creamy and fluffy, Add in one egg at a time and whip till creamy. And this one is my new favorite bread for toasting, making sandwiches with, or just nibbling on. I am excited to find a recipe for friends who v are lactose intolerant. Happy baking! Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil … Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! For this bread, I paired coconut oil with rich, creamy coconut milk and am thrilled with the results. I store bread by wrapping a fully cooled loaf in plasticwrap, and place it inside a gallon-size Ziplock, where it stays fresh for about 5 days. The rise and bake times will need to be adjusted, so just keep an eye on the dough. Follow WonkyWonderful on Pinterest to stay … Total time from start to finish is about 4 hours, most of which is downtime. My stand mixer kneaded for about 6 minutes, and if you’re kneading by hand, knead for 10 minutes, or until the dough comes together, adding as little additional flour as possible. Add wet ingredients to the whisked flour mixture a little at a time … This loaf lasted precisely 1 day. Combine flour, soda, salt, and cinnamon. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; likely just over 2 minutes. Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. sponsored post: This post may contain affiliate links. Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. the taste is simple amazing!!! Set aside and let cool until temperature reaches 120 to 130°F, about 15 minutes. It’s wonderful to eat plain, or with butter, jam, or a smear of Homemade Peanut Butter. Add in some butter (melted) in the mixture and stir well. Just make sure your oven is off. After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. There’s not much to roll, about 3 turns. Nothing fussy or complicated, just awesome tasting dishes everyone loves! It’s so soft and fluffy, even without eggs and butter, and a great little vegan loaf. Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. For me, this is in the 120 to 130F range because I use Red Star Platinum yeast. I use the oven trick to 400F for 1 minute trick again. Special cases: Some of my favorite recipes (Japanese Milk Bread Rolls and Soft Cinnamon Rolls) use a method called tangzhong. A pillow that smells very softly of coconut. Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – They give Cinnabon a run for their money and are the best cinnamon rolls I’ve ever had. The long side should be slightly longer than the baking pan, which is 8 inches. No butter, no eggs, and no mixer needed in these vegan puffballs. The bread is nothing like that. Spray an 8-by-4-inch loaf pan with (coconut) cooking spray, or grease and flour the pan; set aside. Happy baking! The cooling process is important and although it’s tempting, don’t slice into warm bread. Put the pan in the oven and bake the coconut bread until the edges pull away from the sides of the pan. This sweet Pineapple Coconut Quick Bread is full of fruity flavors and crazy easy to make. (I use. I usually rely on visual cues and tapping. Pour the warm coconut milk into the eggs in a slow stream, whisking constantly, until well combined. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. There’s a very mild, overall sweet flavor, along with a slight nuttiness and chewiness from the oats. This Easy Coconut Bread recipe particularly scrumptious and could not be … 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. An important message about product availability, 1 cup old-fashioned whole rolled oats (not quick cook or instant), 3 Tbsp coconut oil, melted (canola or vegetable oil may be substituted), 2¼ tsp (one ¼ oz. The bread is moist and there’s a richness to the crumb that I attribute to the coconut milk and coconut oil. Optionally, when rolling it, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or dried fruit. I have made this bread twice, once with AP flour and once with Gluten Free AP substitute flour. Add oatmeal to the milk and stir to combine. Rotate pan midway through baking if desired. Please share recipe links to your favorites. How would this recipe do made into dinner rolls? The flavor it imparts is subtle, yet it lends such a soft and moist texture to everything it touches. Combine flour, baking powder, and salt with a wire whisk. Bake the coconut bread for 1 to 1 1/4 hours. I urge you to use a thermometer. Honey Dinner Rolls – My favorite dinner roll recipe, lightly sweetened with honey, soft and chewy. Bake for about 30 minutes or until domed, golden, and puffy. Such a great recipe for a delicious bread for anyone! Step 5. I'm so glad you've found my site! With your fingers or a rolling pin, shape dough into a 10-inch by 6-inch rectangle, just eyeball it. simply a epic recipe. It doesn’t take much time to whip together using a mixer and into the oven it goes. These Japanese Milk Bread Rolls made with coconut milk and vegan butter turn out just as delicious (if not more) than the original version. 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