Coconut Milk Bread Food

COCONUT BREAD

Steps:

• Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
• Set aside until mixture is swollen and bubbly, about 15 minutes.
• Mix flour and salt together in a large bowl.
• Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
• Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
• Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
• Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
• Divide dough into 8 pieces and roll each into a ball.
• Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
• Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
• Preheat oven to 350°F
• Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

COCONUT FRY BREAD (AKA COCONUT BAKE IN TRINIDAD AND TOBAGO)

Steps:

• In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.
• Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.
• Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.

BANANA BREAD WITH COCONUT MILK

Steps:

• Mix wet ingredients, and dry ingredients.
• Mixture will be lumpy.
• Pour mixture into a greased loaf pan, and bake at 350 for 30-40 minutes, or until a cake tester inserted in the middle of the loaf comes out clean.

BREAD MACHINE COCONUT BREAD

Steps:

• Measure into your bread machine as per it's instructions.
• Cook on the sweet, white timer (4 hours on mine).
• This makes a 1 1/2 lb loaf.

QUICK COCONUT BREAD

Steps:

• Preheat oven to 350.
• Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla.
• Mix in the grated coconut and the currants or raisins, if used.
• Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans.
• Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

BUTTERMILK COCONUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

COCONUT BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

COCONUT MILK YEAST ROLLS

Steps:

• Dissolve 1 teaspoon of sugar in 1/2 cup of warm water; sprinkle in the package of yeast; let it stand for 10 minutes and then stir.
• Heat the milk to lukewarm, stirring occasionally; add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.
• Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture; beat until the mixture is smooth and elastic.
• Gradually stir in the remaining 3 cups of flour, adding a bit more flour if necessary;.
• the dough should be soft and easily leave the sides of the bowl.
• Turn the dough out onto a floured surface and round it up into a ball;.
• knead the dough until it is smooth, elastic and not sticky; again, add a bit more flour if necessary.
• Place the dough in a lightly greased bowl; turn the dough so that the top is greased as well; cover with greased wax paper and a towel.
• Let the dough rise in a warm place until it has doubled (about 1 1/2 hours).
• Preheat oven to 375 degrees Fahrenheit.
• Punch down to let the air out of the dough; turn it out onto a lightly floured board.
• Use a wet knife to cut the dough in half, and then each half into thirds, and thirds again; this gives 18 buns.
• Shape the buns into balls and place on a lightly greased baking dish such as a cookie sheet with sides; bake for 18 - 20 minutes.
• After removing the buns, use a pastry brush to lightly coat them with butter then slather with more butter and any other high calorie bad for you toppings you can think of and enjoy!