The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

coco bread

fowler's picture
fowler

coco bread

in had  a  great coco bread reciepe that used coconut milk , but the reciepe lost. wondering if anybodys got an authentic reciepe for this very underrated bread >>>thanks!

Mini Oven's picture
Mini Oven

milk.  I also like to throw in the fiber from the processed (chopped to the point of butter from dried unsweetened coconut flakes in my kitchen machine) into the bread,  up to about 10% of the flour weight depending on the type of bread.  Flaked is also good to "dust" a pan to prevent sticking and add extra roasted coconut flavour into the crust.  :)

fowler's picture
fowler

it was something about the thickness of the coconut milk that made the bread so soft and rich in coconut flavor. milk is slightly thinner ,

thanks for the feedback

 

Mini Oven's picture
Mini Oven

in the milk.  Then use a bread recipe that calls for milk and cream or butter and then use coconut milk instead for the combined weight of milk & fats.  I used to make my own coconut milk.  Grate fresh opened mature coconut meat and just cover with clean water.  Stir and let the water whiten, then strain and press all the moisture out of the nut flakes.  The liquid is the coconut milk.  Use within 24 hours.  Now one could thicken the milk by putting some of the coconut meat back into it using a blender.  Lots of good fiber in the meat!  The more nut you put into the recipe, the more natural flavour you get out of it.