Faapapa American Samoa Coconut Bread Food

PANI POPO (SAMOAN SWEET BREAD)

Steps:

• Mix 2 1/2 cups of flour and yeast.
• In a saucepan heat and stir milk;.
• sugar, shortening, margarine, or butter; and salt til warm and.
• shortening almost melts.
• Add to flour mixture.
• Beat with an electric.
• mixer on low speed for 30 seconds, scraping bowl constantly.
• Using a spoon, stir in as much remaining flour as you can to make a moderately.
• stiff dough that is smooth and easy to pull - 6-8 minutes.
• Shape in a ball and put in a.
• greased bowl.
• Turn it on both sides to grease the whole ball of dough.
• Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes.
• Punch dough down.
• Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
• Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if.
• you like it sweeter.).
• In 2 13x9x2 pans, pour in half of the milk.
• mixture in each pan, put in 9 bread rolls on top (or you can make the.
• rolls smaller to make more rolls).
• Bake at 375 degrees in the oven.
• for 20 minutes or until bread tests done.

FA'APAPA - AMERICAN SAMOA COCONUT BREAD

Steps:

• Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.

SAMOAN COCONUT BREAD ROLLS( PANI POPO)

Steps:

• In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
• Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
• Dump everything into the yeast mixture.
• Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
• Add in enough additional flour (if needed) to make soft dough.
• Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
• Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down.
• At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls.
• Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
• Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
• Remove from the baking pan and let it cool. I like to eat mine when it is still warm.