February 28, 2011 - 4:51am
coconut oil
Does anyone use this as an oil in your breads? I sometimes spread it on finished breads because of the health benefits, but I wonder how it might do in yeast breads as an ingredient. I use cold pressed virgin coconut oil, so I wonder if it would be detectable in the bread.
I love the flavor of the oil but others in my family may not. Thanks, Terry R
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Hi, Terry.
Yes, I use extra virgin coconut oil all the time, in many of the things I bake, from cookies to whole wheat sandwich loaves. And, no, I can’t detect the taste at all. I was surprised when some folks on this forum, who bake with olive oil, swore you can’t taste that, either. Go figure.
I, too use the coconut oil for its’ healthful benefits.
Bake on.
Thank you. I have been using olive oil, but have been using the coconut oil in other things and thought it should work fine in the bread. Next loaf enriched loaf will have some in itl
a thinner crust. Never used coconut, put it on my grocery list.
AnnaInMD, if you are going to try it for health reasons, be sure to get a cold pressed, or at least expeller pressed, virgin oil. It has a nice coconutty smell. That is why I wondered if you could taste it. I love it spread on bread and a little makes hot cocoa fantastic. Brownies are the best with it.
Walmart sells a brand called LouAnna but it is processed. It doesn't have a nice pearly white color, nor does it smell like anything. I don't know if you would get the same health benefits.
I also use it to soften my skin and for chapped lips. A very little goes a very long way for that. You might already know all that though.
the coconut oil, and hot cocoa with it, I would have never guessed. I will make an effort to find a good brand, might have to go online since we live in a rural area.
Thank you so much !
anna
Hubby took one look at the sat fat content and said no thanks. So I will enjoy it by myself. I had a taste, it is very smooth and I bet it will be awsome on some rye bread toast.
Thank you again, something new to try, always fun.
Anna
I use it in regular rotation with my other oils. I do use it in yeast breads, in sweet breads, and in cookies. I have used it in biscuits (oh, yum!), pie crust (ditto, but very hard to work with because it becomes liquid at room temperature) and for sauteeing fish (amazing!).
We use it as the oil to pop our popcorn in (stovetop method) and if you use it to do this, you won't need butter.
And this may sound crazy -- but if you use it instead of butter for greasing the pan when you scramble eggs, people will think you are a culinary genius.
I can taste the coconut flavor in most of the baked goods I make with it, but that's because I know it's in there. Others taste a slightly buttery flavor that they can't quite place. Nobody has ever complained. Whole foods carries a virgin cold-pressed variety (their 365 brand) that works nicely and isn't terribly expensive, compared to some I've seen.
Curious to see if anyone has anything to add about coconut oil use in breads. I'm interested in substuting it for butter, but given its lower melting point, I know it will behave differently in breads such as brioche, where we try to keep everything cold enough to keep the butter solid.
coconut oil for butter. Use the one that tastes better.
There's a new study out that indicates that coconut oil in bread might lower the glycemic response, making it better for diabetics.
http://www.foodnavigator.com/Science/Coconut-oil-bread-Swapping-fat-in-bread-dough-could-help-control-blood-sugar