Preheat oven to 350°F. Bake for about 30 minutes, or until lightly golden, domed, and puffy. You can use this dough to make dinner rolls or even cinnamon rolls. … I store bread by wrapping a fully cooled loaf in plasticwrap, and place it inside a gallon-size Ziplock, where it stays fresh for about 5 days. Conversely, if it's too dry, add up to one-quarter cup water. Look forward to giving this a try. Add remaining flour and whip this using a beater till combined. Set aside and let cool until temperature reaches 80°F. Easy, foolproof an it’s the best bread crust I’ve ever had It’s slightly denser than this version of Sandwich Bread, which was made with water and canola oil. Sweet Coconut Quick Bread is a moist sweet bread made with milk, flour, coconut and pecans. The past 6 months I’ve been going gangbusters with coconut oil in breads, muffins, and cookies. sponsored post: This post may contain affiliate links. With your fingers or a rolling pin, shape dough into a 10-inch by 6-inch rectangle, just eyeball it. Beat white sugar and butter in a large bowl until light and fluffy. You can bake this bread in loaf or bundt pan, Instead of milk, substitute it with coconut milk if you prefer. When tapped, it should sound hollow. Worked like a charm both times. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; likely just over 2 minutes. These Japanese Milk Bread Rolls made with coconut milk and vegan butter turn out just as delicious (if not more) than the original version. Stir in coconut and sugar. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. It’s a stealth operator. My husband declared this as his favorite bread, and it inspired today’s recipe I'm so glad you've found my site! It’s usually shredded coconut, rather than coconut milk or oil, that has the pungent taste many people dislike. Do you like coconut milk or coconut oil? Follow WonkyWonderful on Pinterest to stay … Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil … And I have a light, fluffy loaf in return. Coat the bottom and sides of an 8-inch-square pan with a thin layer of the tahini. Such a great recipe for a delicious bread for anyone! While in a small bowl, whisk together, flour, baking powder, salt, butter sugar and grated lime zest. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. For this bread, I paired coconut oil with rich, creamy coconut milk and am thrilled with the results. Tuck ends in and under, and place cylinder in prepared pan, seam side down. Stir in ¼ cup tap water at room temperature. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit. This creates a 90F-ish warm spot. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out … Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Happy baking! 1 large egg. There’s a very mild, overall sweet flavor, along with a slight nuttiness and chewiness from the oats. Total time from start to finish is about 4 hours, most of which is downtime. Starting with a long edge, roll to form a tight cylinder. Cinnamon-Sugar Crust Cinnamon-Ribbon Bread – A yeast-free, no-knead bread that comes together in less than 5 minutes without a mixer. Soft and Fluffy Sandwich Bread (vegan) – Soft, fluffy, light, and moist; courtesy of the cup of oatmeal that’s kneaded into the dough. Slide the bowl in and wait while the yeast works. This bread is like a big, soft, fluffy pillow. When tapped, bread should sound hollow. Total time from start to finish is about 4 hours, most of which is downtime. Bread flour will produce a loaf that’s chewier. Sure, I could have added another half-cup or more of flour, but refrained and dealt with the stickiness. I urge you to use a thermometer. PINEAPPLE COCONUT BREAD. I used all-purpose flour because I wanted really soft and tender bread. Happy baking! After the dough has doubled, punch it down, turn it out onto a floured surface or. Stir in ¼ cup tap water (120-130°F). With bread-making, the less flour added, and the more you tolerate sticky dough, the lighter and fluffier the bread will be. Hi Susy, Rotate pan midway through baking if desired. Hi Gabriella – I’m so glad you enjoyed the bread! The bread is nothing like that. 1/2 cup … You can see it’s glistening and loose, cues that the bread will turn out soft and fluffy. 144 Comments, Posted in: Bread, Rolls, Muffins & Breakfast, Quickbread. 2 and 1/4 tsp active dry yeast. I’m linking this bread up to Lora the Cake Duchess’ #TwelveLoaves group This Easy Coconut Bread will do just that. The flavor it imparts is subtle, yet it lends such a soft and moist texture to everything it touches. Lightly toast the coconut flakes in a dry pan over medium heat, until just … Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it Add 2 cups coconut and mix well. No butter, no eggs, and no mixer needed in these vegan puffballs. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Can the recipe be doubled? Heat oven to 350 degrees. The bread is moist and there’s a richness to the crumb that I attribute to the coconut milk and coconut oil. about 2 minutes. And this one is my new favorite bread for toasting, making sandwiches with, or just nibbling on. After kneading, place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. 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. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. Bake for about 30 minutes, or until lightly golden, domed, and puffy. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. The good news and the bad news about this bread is that it doesn’t have much coconut flavor. Preheat the oven to 350 degrees. After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Slide the bowl in and wait while the yeast works. Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. If you want brunch, breakfast or even dessert, Pineapple Coconut Bread is perfect. This is my puffball after the first two-hour rise, before being punched down. There’s a very slight chewiness, thanks to the oatmeal. Take butter in a bowl, add in sugar, vanilla and beat till creamy and fluffy, Add in one egg at a time and whip till creamy. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit. Combine flour, soda, salt, and cinnamon. Bake the coconut bread for 1 to 1 1/4 hours. Step 5. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Soft, tender and moist sandwich bread with just a hint of coconut flavor. Add oatmeal to the milk and stir to combine. Pour the custard over the bread. 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. The internal temperature should reach 210F. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless it’s so moist that it won’t combine. BEAT milk, sugar and eggs in large bowl with … Pour the prepared mixture in the bread … originally published May 8, 2013 — last updated May 4, 2020 It’s wonderful to eat plain, or with butter, jam, or a smear of Homemade Peanut Butter. The cooling process is important and although it’s tempting, don’t slice into warm bread. More flour? The long side should be slightly longer than the baking pan, which is 8 inches. The long side should be slightly longer than the baking pan, which is 8 inches. It’s adapted from Soft and Fluffy Sandwich Bread (vegan), which has been very popular with readers and is my husband’s all-time favorite bread. I have made this bread twice, once with AP flour and once with Gluten Free AP substitute flour. I usually rely on visual cues and tapping. 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 … … & Once done, slowly add the milk in the mixture and keep stirring so that its thoroughly mixed. 4 tbsp unsalted butter. Made entirely by hand, no mixer Total time from start to finish is about 4 hours, most of which is downtime. Slide the baking dish into the oven and bake until the bread pudding is barely set at the … In a large bowl, stir together the all purpose flour, baking powder, baking soda, sugar and kosher salt. I like this bread plain, or with butter, jam, or with. This recipe for Sweet Coconut Bread is a lovely quick bread … You’d never know oatmeal was baked in and when mixing the dough, you’ll think there’s no way this whole cup of sloppy oatmeal is going to just disappear, but it magically does. Add oatmeal to the milk and stir to combine. Make a well in Then proceed with recipe – adding ingredients to the bread machine as recommended by the manufacturer. Technically, the internal temperature should reach 210F, but I despise spearing pretty bread with the dagger-like thermometer probe, so I rarely do this unless I’m very uncertain. The brand of yeast used dictates the temperature. Let the oatmeal-coconut milk mixture cool to the proper temperature, about 15 minutes. What can I substitute for the oatmeal? Grease sides of an 8 x 4 inch loaf pan and line long … Starting with a long edge, roll to form a tight cylinder. There’s not much to roll, about 3 turns. It’s so soft, fluffy, tender, and moist, thanks to the coconut milk, coconut oil, and oatmeal that’s kneaded right into the dough. The rise and bake times will need to be adjusted, so just keep an eye on the dough. The internal temperature should reach 210°F. Set aside. Erring on the side of too moist is always preferable to too dry in bread-making. Carol. Hi Marie, Instructions. Combine flour, baking powder, and salt with a wire whisk. Shredded coconut contributes a nice texture to the bread and adds some moisture. There’s a richness and density to the crumb that I adore, making it one of my favorite breads. Head on over to Dixie Crystals for the full recipe I developed for them. Topped with a sweet coconut glaze, flake coconut and more pecans, you won’t be able to resist a slice! Tuck ends in and under, and place cylinder in prepared pan, seam side down. It’s perfect with a cup of coffee for breakfast or after dinner for dessert. You can certainly play around with substituting flour, but I would suggest trying another recipe that doesn’t use oats. If you’re a fan, you may wish for more intensity, and if you’re not into coconut, you’re totally safe. Put the pan in the oven and bake the coconut bread until the edges pull away from the sides of the pan. Fast and easy, soft, chewy, and just like the pretzels at the mall, at home, in an hour. simply a epic recipe. This creates a 90F-ish warm spot. With the handy make-ahead suggestions, you don’t even have to get up at the crack of dawn to enjoy soft, fluffy, buttery, rich rolls How would this recipe do made into dinner rolls? I am excited to find a recipe for friends who v are lactose intolerant. peanut butter comfort Bake for about 30 minutes or until domed, golden, and puffy. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. But you definitely don’t think, oh there’s oatmeal in this. package) RED STAR Platinum Superior Baking Yeast. ~Carol@RSY. Optionally, when rolling it, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or dried fruit. Continue till you use the remaining milk. 3 tbsp warm water 110-115 F. 1 can (14 oz) coconut milk divided. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. Add oatmeal to the milk and stir to combine. Now add in coconut and fold gently. Unlike other nut additions, coconut seems to blend better into a loaf and seem more like a part of the bread, rather than an “add-in.” Coconut milk is another way to add coconut flavor to a recipe. Hi Vickie, My stand mixer kneaded for about 6 minutes, and if you’re kneading by hand, knead for 10 minutes, or until the dough comes together, adding as little additional flour as possible. Erring on the side of too moist is always preferable to too dry in bread-making. For me, this is in the 120 to 130F range because I use Red Star Platinum yeast. Add in the grated coconut to the mixture. Do you cook or bake with it? When I read bread and roll recipes that begin with ‘Add 5 to 6 cups of flour’ I tune out. I use the oven trick to 400F for 1 minute trick again. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Ingredients. With your fingers or a rolling pin, shape it into a 10-inch by 6-inch rectangle, just eyeball it. Soft, moist, tender, and so flavorful The bread will keep for 3 to 4 days at room temperature—but my favorite way to store quick bread is sliced in a zip-top bag in the freezer (for up to … An important message about product availability, 1 cup old-fashioned whole rolled oats (not quick cook or instant), 3 Tbsp coconut oil, melted (canola or vegetable oil may be substituted), 2¼ tsp (one ¼ oz. Special cases: Some of my favorite recipes (Japanese Milk Bread Rolls and Soft Cinnamon Rolls) use a method called tangzhong. You don’t want to add overly hot oatmeal to the yeast because you’ll kill it. (I use. Set aside and let cool until temperature reaches 120 to 130°F, about 15 minutes. To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, oil, brown sugar, instant dry yeast, and oatmeal mixture. This process involves cooking some of the flour in the recipe with milk … Let the bread soak up the custard for 15 minutes, gently stirring the mixture every few minutes. Yes, with a few adjustments. After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; about 2 minutes. Yet it has to be warm enough so the yeast activates. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! In the last minutes of rising, preheat oven to 350F. If you try it, I suggest not using more than 1 cup (50% of the total amount) for fear it won’t rise well, and will become very heavy and dense. Just made this and it’s delicious. Carol. A family favorite and a very goof-proof yeast recipe because this dough loves to rise There's not much to roll, about 3 turns. I don’t know how whole wheat flour would work. Fluffy Vegan Coconut Oil Banana Muffins – Made with coconut oil, they’re fluffy, soft, light, and moist. Soft Buttery One-Hour Pretzels – Almost too good to be true. Rotate pan midway through baking if desired. In a Large bowl whisk together eggs, coconut milk, lime juice and vanilla extract. Set aside The recipe makes one modest loaf, perfect for our family, and uses just two cups of flour for the entire loaf. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. Tuck the ends in and place the cylinder in the pan. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. Preheat oven to 350 F. Grease and flour two 8 x 4 inch loaf pans or a 10-inch tube pan. Combine the oatmeal mixture with all-purpose flour, yeast, brown sugar, and coconut oil. Take a break from the traditional holiday quick bread recipes and make this Coconut Bread with Lime Glaze. Conversely, if it’s too dry, add up to one-quarter cup water. Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. Just make sure your oven is off. This bread … Now add in half of the flour mix and the milk and mix gently. It’s naturally sweet from the coconut and pineapple, so you while you don’t need to add anything to it as a delicious breakfast in the morning with your coffee it can be the ultimate dessert with a … Cooking with pumpkin, paired coconut oil with rich, creamy coconut milk, Cinnamon-Sugar Crust Cinnamon-Ribbon Bread, Overnight Buttermilk Soft and Fluffy Cinnamon Rolls, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, Lora the Cake Duchess’ #TwelveLoaves group, 1 cup coconut milk (I used Trader Joe’s Light), 1 cup old-fashioned whole rolled oats (not quick cook or instant), 1/4 cup water (from the tap, not hot and not cold), 2 cups all-purpose flour (bread flour may be used and will create a heartier, chewier bread), 3 tablespoons coconut oil, melted (canola or vegetable oil may be substitued), 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use. Happy baking! Do you have a favorite bread recipe? 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Put the pan in the mixture and keep stirring so that its thoroughly mixed than this version of bread.