The recipe for this delightfully fragrant bread comes from the amazing book Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. It's great right out of the oven with or without butter and makes wonderful toast, especially yummy topped with peanut butter, reminding me of the classic peanut and coconut flavour combination in some Chinese and Southeast Asian desserts like the wonderful gluey "Snowballs" that you can buy in Chinatown bakeries or sometimes find on the dim sum trolley. I will be adapting this recipe to try as a steamed bread for a coconutty mantou soon!
Good for the lactose intolerant because the melted butter can be replaced with vegetable shortening.
Ingredients:
750g/1lb 10oz/5 cups strong white bread flour
2 1/4 tsp easy blend (active dry) yeast
3 tbsp sugar
1 1/2 tsp salt
100g/3 1/2 oz/ generous 3/4 stick butter, melted and cooled slightly to blood temp.
350 ml/12 fl oz./ 1 1/2 cups lukewarm coconut milk
2 x 450g/ 1 lb loaf tins, greased
Makes 2 loaves
Method:
Put all the ingredients in a large bowl and mix to moisten the dry ingredients. Use a heavy duty mixer fitted with a dough hook to knead thoroughly until smooth and supple. This is a medium-soft dough. Alternatively, turn out onto a floured surface or a non-stick silicone mat and knead until smooth and supple. Bring together in a ball and return to the bowl. Cover the bowl with clingfilm (plastic wrap) or a damp tea towel, and set aside in a wwarm, draught-free place until doubled in size.
Knock back the dough and knead lightly until smooth again. Divide into 2 portions and roll or flatten each piece out into a recangle that is as wide as your tin is long, with a thickness of about 1cm/ 1/2 inch.
Roll up the dough, starting at a short side, and pinch the seam to seal. Place it seam-side down in the tin and shape the other loaf in the same way. Cover both loaves loosely with lightly oiled clingfilm and leave in a warm, draught-free place until almost doubled in size.
Preheat the oven to 200C/400F/Gas Mark 6
Bake in the oven for about 30 mins. To test remove the loaves from the tins. Tap sharply on the top and bottom; they should sound hollow. Cool on a wire rack.
The loaves with keep well for a day or two if well wrapped and can also be frozen.
Good for the lactose intolerant because the melted butter can be replaced with vegetable shortening.
Ingredients:
750g/1lb 10oz/5 cups strong white bread flour
2 1/4 tsp easy blend (active dry) yeast
3 tbsp sugar
1 1/2 tsp salt
100g/3 1/2 oz/ generous 3/4 stick butter, melted and cooled slightly to blood temp.
350 ml/12 fl oz./ 1 1/2 cups lukewarm coconut milk
2 x 450g/ 1 lb loaf tins, greased
Makes 2 loaves
Method:
Put all the ingredients in a large bowl and mix to moisten the dry ingredients. Use a heavy duty mixer fitted with a dough hook to knead thoroughly until smooth and supple. This is a medium-soft dough. Alternatively, turn out onto a floured surface or a non-stick silicone mat and knead until smooth and supple. Bring together in a ball and return to the bowl. Cover the bowl with clingfilm (plastic wrap) or a damp tea towel, and set aside in a wwarm, draught-free place until doubled in size.
Knock back the dough and knead lightly until smooth again. Divide into 2 portions and roll or flatten each piece out into a recangle that is as wide as your tin is long, with a thickness of about 1cm/ 1/2 inch.
Roll up the dough, starting at a short side, and pinch the seam to seal. Place it seam-side down in the tin and shape the other loaf in the same way. Cover both loaves loosely with lightly oiled clingfilm and leave in a warm, draught-free place until almost doubled in size.
Preheat the oven to 200C/400F/Gas Mark 6
Bake in the oven for about 30 mins. To test remove the loaves from the tins. Tap sharply on the top and bottom; they should sound hollow. Cool on a wire rack.
The loaves with keep well for a day or two if well wrapped and can also be frozen.
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