Seeing as hubby grew up in a family that owned a local bakery, and my competitive nature, you can only imagine what it is like trying to recreate childhood memories. There is one particular beast which I have not yet been able to conquer. I emphasize ‘yet.’ Hubby has found memories of being at the beach, and the lovely local women carrying baskets on their head full of seething hot coconut bread-rolls. Upon purchase, the ladies would coat nearly a tablespoon of butter on the middle of the roll, to be consumed immediately. Sounds good, doesn’t it??
Yesterday was my second attempt at the coconut bread. For what it was, it was quite good. Alas, not what hubby was in search of. Curses. As I was cleaning up last night, a brilliant thought occured to me. Perhaps what hubby was seeking for wasn’t a yeasted bread, as I had been doing, but something more like a quick bread, anything along the lines of a coffee cake, loaf bread or muffin. Suddenly, it all became how clear! As I raced upstairs to share my brilliant thought, the reply was, “yah, it wasn’t a a bread made with yeast.” Umm, that information could have been helpful a few months ago, when I first attempted the recreation!
Nonetheless, if you’ve got a hankering for coconut bread, this recipe turned out happy faces. Looking back, I wish I would have toasted the coconut first. I’ll try that after I conquer my next venture: coconut muffins.
Coconut Bread makes 12 muffins or one loaf as adapted from the King Arthur Flour recipe
- 1/2 cup lukewarm water
- 2 large eggs 4 tablespoons melted butter (2 oz/half-stick)
- 12.75 ounces King Arthur Flour (2 1/2 cups)
- .90 ounces coconut milk powder (1/2 cup)
- 2 teaspoons instant yeast
- .90 ounces sugar (2 T)
- 1 teaspoon table salt
- 1/4 teaspoon pure coconut extract
- 1.5 ounces unsweetened dried coconut (1/2 cup)
- Leaving coconut behind, mix remaining ingredients in mixer set with bread hook until soft and shiny, adjusting liquid/flour as necessary, about 7 or 8 minutes.
- Add coconut [toasted, if you would like more flavor], and continue kneading until well-mixed, about 2 minutes.
- Knead by hand approximately 60 seconds more, then shape into ball and place in greased bowl to raise for 1 1/2 hours [I like to place in the oven with the light on, for continued warmth and draft-free location].
- If using muffin tin, divide dough into 12 pieces and place in greased muffin cups; if using loaf or brioche pan, shape and place in greased pan.
- Cover with greased plastic wrap and allow to rise 1 1/2 hours.
- Pre-heat oven to 350º F (about 30 minutes) and bake until golden brown (between 20-30 minutes, depending on method (muffins or loaf). Remove from pan promptly. Enjoy. Sharing Optional!