February 22, 2015

Coconut Cream Bread (Vegan)

hunt no further for a go-to sandwich bread recipe, because this is it!

Recipe; Coconut Cream Bread ("Coconut Milk Bread")
Adapted from: Two of a Kind Cooks

1 cup water (110-115*F)
1/4 cup coconut cream
1 tablespoon active dry yeast
1 tablespoons honey
2 tablespoons oil
1.25 tsp salt
3 cups all purpose flour


1. Add the honey to the warm water, stir to dissolve, and add the yeast. Let it proof for about 10 minutes (until the yeast becomes foamy)
2. Add the coconut cream to the mixture and stir to combine.
3. Whisk all of the dry ingredients together. 
4. Using a wooden spoon/rubber spatula, stir in the wet ingredients to combine. 
5. Start using your hands and knead the dough on a floured surface for 8-10 minutes, or until you get a smooth dough.
6. Place the dough in an oiled bowl (tightly covered), and let it rise for 1-2 hours, or until doubled in size.
7. Roll the dough into a 9"x12" rectangle on a floured surface. Beginning at the short end, roll the dough tightly to make a loaf shape. Pinch the seams and place the dough into a greased 9"x5" loaf pan. Cover and let it rise for 1 hour, or until doubled in size.
8. Bake at 375*F for 35-40 minutes, or until golden brown.
9. Let it rest for at least 30 minutes before cutting into it!

and don't bother making it with a bread machine: 

the crust is super hard (per usual with the bread machine) and it doesn't remain soft for more than a few hours, even!
without the bread machine, the bread (both the inside and the crust) remained super soft and delicate for the three days it took the family it finish it off! although it's much more labor intensive, my family really enjoyed the hand-kneaded one and why bother making something that your family isn't going to enjoy?

xoxo, han

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