I’m sort of surprised it’s taken me this long to post this recipe. It’s the simplest bread I make! Just 5 ingredients, and you’re done. How is that possible? Well the coconut milk acts as the sugar and the fat source, cutting down the ingredient list!
Plus the reward is high. This bread is great for toast AND sandwiches, and it has an almost sourdough quality (without having to maintain your sourdough yeastie beasties for long periods of time). So here it is!
Directions: Shake the can of coconut milk before you open it to make sure you lift up the sediment from the bottom of the can. Pour the coconut milk out into a bread machine’s pan. Fat, check. Sugar, check. Delicately lay the flour and salt on top of the milk. (I used 3.5 C of bread flour and 0.5 C of whole wheat flour for a heartier bread, but you can use any ratio of whole wheat to bread flour. I haven’t tried this as a 100% whole wheat, so if you do with success let me know!) Using a spoon, make a crater for the yeast. Put the yeast into the crater and start the bread machine for a white bread and medium crust.
I love watching the bread machine do it’s thing. (Plus it’s always a good idea to make sure that the dough comes together nicely!) If you too are fascinated by the bread machines kneading, just avoid opening the lid, otherwise the heat escapes. If your bread machine has a window, you can use a flashlight to peak inside.
Then just wait for your glorious bread to be done! Remove the bread from the bread pan to let it cool fully. (In my experience, if you let it cool in the pan, some moisture gets trapped, and the crust doesn’t get nice and crunchy.) Then slice with a bread knife.
If you don’t have a bread machine, you can make the bread dough in your usual method, form it into a greased bread pan, allow the dough to rise an additional 1 hour, and then bake at 375°F for 45 minutes. This bread is sturdy, making it perfect for sandwiches. It’s also got a really flavorful sourdough quality (without all the work of keeping a sourdough culture)!