Coconut Bread - Oceanian Recipe

Coconut Bread

🌍 Oceanian, Polynesian / Pacific Islands Difficulty: ●●●○○

Coconut bread spread across Pacific island nations as missionary and colonial bakers introduced wheat flour, while island cooks enriched the dough with the coconut milk that had long been a staple fat and flavor throughout Polynesia.

Ingredients

• 500 g all-purpose flour
• 7 g instant yeast (1 packet)
• 200 ml coconut milk, warmed
• 100 ml warm water
• 60 g sugar
• 1 tsp salt
• 60 g unsalted butter, softened
• 100 g shredded coconut (toasted, for filling or topping)
• 1 egg

Method

1. Combining — Combine warm coconut milk and water; stir in sugar and yeast. Let stand 5–10 minutes until foamy.
2. Mixing — Mix flour and salt in a large bowl; make a well in center.
3. Adding — Add yeast mixture, egg, and butter. Mix until a shaggy dough forms.
4. Kneading — Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Incorporating — Incorporate toasted coconut as you knead, distributing evenly.
6. Placing — Place in an oiled bowl, cover, and rise in a warm place 1–1.5 hours until doubled.
7. Step 7 — Punch down; shape into a loaf or individual rolls.
8. Placing — Place in a greased loaf pan; rise another 45 minutes.
9. Baking — Bake at 180°C (350°F) for 30–35 minutes until golden and hollow-sounding when tapped.
10. Cooling — Cool before slicing.

Tags: all-purpose flour, instant yeast, coconut milk, warm water, sugar · Source: Brittani's Almanac