Coconut Milk Bread

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!

It's the miracle ingredient!

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.

Give your yeast a nice home to settle into.

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.

Still coming together...

Ahhh, a beautiful dough. This recipe has never failed me, even on a rainy day when your flour will absorb more water from the air.

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.

You put the yeast in the coconut and call me in the morning.

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)!

Kind of looks like you can reach through the screen and grab it, huh.



3 thoughts on “Coconut Milk Bread

    • Thanks! 🙂 And as for kneading by hand, the recipe shouldn’t change much. If you have a stand mixer you can also use that. (See some pics from the King Arthur Flour blog here)
      If you’re doing it by hand, you just need to follow proper order of adding ingredients. Here are some instructions from KAF (love them, if you can’t tell):

      Dissolve the yeast in the liquid, add other “wet” ingredients (e.g., eggs, honey, butter), add the flour and other dry ingredients, knead, then knead in any “extras” (raisins, nuts, chocolate chips, etc.). Let the bread rise once in the bowl, then transfer it to a pan and let it rise again. Bake for about 30 minutes in a preheated 350°F oven. A bread machine recipe for a “large” machine, calling for 3 cups of all-purpose or bread flour or 4 cups of a whole-grain/all-purpose flour mix, will make a 1-lb. (8 1/2” x 4 1/2”) loaf. A bread machine recipe for a “small” loaf, calling for 2 cups of all-purpose or bread flour or 3 cups of a whole-grain/all-purpose flour mix, will make a 10- to 11-ounce loaf (a 7 3/8” x 3 5/8” pan).

      hope that helps! 🙂

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