Coconut Bread

Sliced

Resting Time

Baked

For Second Proofing

After First Proofing

For First Proofing

Ingredients:

All purpose flour - 2 cups
Wheat flour - 1/4 cup
Coconut - 1/2 cup (grated, tightly packed)
Luke warm milk - 1/4 cup
Coconut Milk - 3/4 cup (fresh)
Active dry yeast - 1 1/4 tsp
Oil - 3 tbsp
Sugar - 3 tbsp
Salt - 1 1/4 tsp

Method:

• In a bowl add yeast,sugar and milk and set aside.
• Take fresh coconut milk and set aside.
• In other bowl add flour, salt and mix well.
• Add in coconut, oil and mix up.
• Add in the activated yeast and mix up.
• Add in coconut milk and knead for 10 mins.
• It will be a sticky dough.
• Set this aside for an hour to proof.
• After the desired time, punch the dough.
• Roll it out and shape it and seam it.
• Place this in greased loaf tin with seam side to the bottom.
• Set this aside for 30 mins for second proofing.
• Bake this in a preheated oven (OTG) at 200 for 32-35 mins.
• After few mins, invert from tin and let it cool.
• Slice it and enjoy.

Note:

• The original recipe uses 1 cup coconut milk and instant yeast.
• As I did'nt have instant yeast, I have made adjustments accordingly.