2 1/2 c flour
3 tbsp sugar
1/2 tsp kosher or sea salt
1 1/2 tsp instant yeast
200 ml coconut milk
45 ml water
2 tbsp melted butter or coconut oil
Mix flour, sugar, salt and yeast in a large bowl. Add coconut milk, water and melted butter. Stir. Let rest for 15 minutes covered. Knead dough for 5 minutes then place in a clean container, cover with plastic wrap and let rise for an hour. Remove dough and knead again for just a few minutes, cover with a kitchen towel and let rise for 15 minutes.
Shape the dough into a long cylinder shape and cut into 9 even pieces. Roll each piece into a ball and place in a 9×9 inch buttered baking pan in a 3×3 pattern. Let rise covered with plastic wrap or a cover, for another hour.
Uncover and bake in preheated 350˚ oven for 20 minutes, the top should be a golden brown.
Remove from baking pan and cool on wire rack.
Serves 9: 210 calories each serving.
This bread comes out of the oven with a soft chewy inside and a soft crust. It’s so temping to eat as soon as you take it out of the pan. So go for it.
This is a variation of coconut breads I tried on youtube. A lot of them call for coconut oil, which to me is inconsistent, so I would rather use butter. That makes it not vegan, so you can try other oils/fats to suit your needs.