Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut milk breads. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut milk breads is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Coconut milk breads is something that I’ve loved my whole life.
Soft, tender and moist sandwich bread with just a hint of coconut flavor. In a bowl, add coconut milk then to that add active dry yeast and mix them in, the coconut milk already has sugar in it so you are not going to add sugar to this recipe. Add the coconut cream and stir until dissolved; let cool slightly.
To get started with this particular recipe, we must first prepare a few components. You can cook coconut milk breads using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut milk breads:
- Prepare Bread flour
- Prepare Easy bake yeast
- Prepare Coconut milk
- Make ready Eggs (1 for egg wash)
- Take Unsalted butter
- Take Vanilla extract
- Make ready Caster sugar
- Prepare Salt
- Make ready tiny Vegetable oil
- Take Desiccated coconut or almond flakes
How to Make Coconut Bread We're using coconut milk, sweetened shredded coconut, and coconut extract, so there's no doubt about it! Once the bread has cooled, glaze it with a coconutty powdered sugar icing, and top it with big shards of toasted coconut. Pour the coconut milk into a bowl with a pinch of sea salt and add enough flour to create a dough (you might not need it all), bringing it together with your hands. Add the egg and vanilla and mix.
Steps to make Coconut milk breads:
- Use microwave to warm up the coconut milk for 30-40 seconds. Add yeast and a quarter teaspoon of sugar into the warm coconut milk and mix them well. Leave it for 5-10 minutes.
- Get a mixing bowl and place in the bread flour, caster sugar and salt.
- Mix the coconut-yeast mixture with vanilla extract, ONE egg and melted unsalted butter.
- Pour the wet ingredients into the flour bowl and start to make the dough.
- Keep kneading the dough until it can stretch like shown in the picture. (About 10-15 minutes kneading)
- Place the dough into an oiled bowl and covered by cling film. Have the first fermentation for 60-90 minutes until the dough is double-sized.
- Press out the air and divide the dough into 12 small doughs. Do the second fermentation for 45 minutes.
- Get one egg and mix with 2 teaspoons of water. Egg wash the bread doughs and sprinkle some desiccated coconut or almond flakes on the top.
- Bake in 180°C oven for 20-25 minutes. After baking, take the tray out but leave the breads within the tray for further 5 minutes. Move the breads out from the tray and cool them down on a cooling rack. Enjoy～
Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Turn the bread out onto a wire rack to cool before slicing. Only changes I made were to use pecans instead of walnuts (what I had) to top the bread with coconut before putting it in the oven (although I'd do that about mid-way through cooking next time the coconut turned a little too brown) and to use pumpkin pie spice in place of the nutmeg & cinnamon. 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.
So that’s going to wrap this up for this exceptional food coconut milk breads recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
