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Coconut Bread
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Dough:
2/3 cup coconut milk
2/3 cup lukewarm water
2 tablespoons shortening ( melted )
1/2 cup sugar
2 tablespoon milk powder
4 teaspoon instant yeast
1 teaspoon salt
1 egg ( beaten )
2 tablespoon coconut( finely chopped )
4 cups bread flour
Topping:
1 egg white
1 tablespoon water
3 tablespoon flour
2 tablespoon sugar
2 tablespoon butter, soft
2 tablespoon coconut( finely chopped )
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In a large bowl add the lukewarm water, beaten egg, coconut milk, melted shortening, sugar, instant yeast, salt and finely chopped coconut. Mix with a wooden spoon till well mixed.
Add in half the flour and continue to mix till smooth. Start to add in more of the flour slowly. When it becomes to hards to mix in the bowl, pour out onto a flat surface. Continue to add more flour and begin to knead the dough for 8 - 10 minutes. You may need a little more flour or you may not knead all the flour. It depends on the dough. You do not want the dough to stick to your hands, but you don't want it to be dry either.
After kneading add a little oil ( about a tablespoon ) to a bowl and add the dough. Flip over a few time to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for an hour or till the dough doubles in bulk.
Cut dough into two equal pieces. Take one piece and cut into 16 more pieces. I like to weigh each piece of dough so they are all the same weight.
Roll the first eight piece of dough into a ball and place into the bottom of an 4 1/2 X 8 greased loaf pan. Now, roll out the other 8 pieces of dough and place them on top of the other 8 pieces. Do the same with the other large piece of dough and you should end up with two loaves. Cover with plastic wrap and allow to rest for about an hour or till the dough reaches about 1 inch from the top of the pan.
To make the topping you need to add the flour, butter, sugar and coconut. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then add the crumble topping. Place into a 350 degree preheated oven for about 25-30 minutes. Remove from pans and allow to cool on a wire rack.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 2421 times. |
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