Coconut Bread

Name: Coconut Bread
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 170 grams Coconut milk; 30 grams Sugar; 30 grams Unsalted butter; 3 grams Salt; 3 grams Dry yeast; 30 grams ☆Shredded coconut; 30 grams ☆Walnuts; 250 grams Strong (bread) flour; 100 grams Homemade leavening agent (1:1 ratio 3x proved); 150 grams Coconut milk; 30 grams Sugar; 3 grams Salt; 30 grams ☆Unsalted butter; 30 grams ☆Shredded coconut; 30 grams ☆Walnuts

cookpad.japan @cookpad_jp

I love the savory scent of coconut so I tried using it to make some bread.

Use shredded coconut. If you don't have any, you can use coarsely ground coconut.
Please don't substitute the coconut milk for anything else. The fragrance and the flavor will be completely different. Recipe by Setsumika

I love the savory scent of coconut so I tried using it to make some bread.

cookpad.japan @cookpad_jp

I love the savory scent of coconut so I tried using it to make some bread.

Saved

Ingredients

1 serving

Yeast Version
200 gramsBread (strong) flour
50 gramsCake flour
170 gramsCoconut milk
30 gramsSugar
30 gramsUnsalted butter
3 gramsSalt
3 gramsDry yeast
30 grams☆Shredded coconut
30 grams☆Walnuts
Homemade Leaven Version
250 gramsStrong (bread) flour
100 gramsHomemade leavening agent (1:1 ratio 3x proved)
150 gramsCoconut milk
30 gramsSugar
3 gramsSalt
30 grams☆Unsalted butter
30 grams☆Shredded coconut
30 grams☆Walnuts

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Steps

1

Roast the walnuts and chop finely.
2

Yeast Version: Place all of the ingredients, except for the butter and ☆ ingredients, into the bread baker and press start. After 5 minutes, add the butter and place the ☆ ingredients into the yeast compartment.
3

Leave it up to the bread maker until the first proofing.
4

Divide into 8 portions and form each into round balls. Cover with a damp cloth for 15 minutes.
5

Round out the balls. Place on a baking tray and use scissors to cut crosses in the tops. Let sit until double in volume for the second proofing.
6

Bake for 12 minutes in a preheated 180°C oven. Adjust the time as needed.
7

When baked, cool on a cooling rack.
8

Homemade Leavening Version: Place all of the ingredients except for the ☆ ingredients into the bread maker and let it knead until smooth. Add the ☆ ingredients and let it continue kneading until the dough is smooth again.
9

Transfer to a bowl and let it proof the first time until double in volume.
10

Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
11

Then follow Steps 5-7 from the yeast version.
12

This bread will turn out fluffy and airy with the delicious aroma of coconut.
13

Don't substitute the coconut milk for soy or regular milk. You must use coconut milk.
14

Bagels made with coconut milk are also delicious.
15

Using coconut milk gives a tropical feeling It's also great in curry.