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!
First off, I have an unhealthy relationship with coconut cake…seriously it’s pretty bad. So when I read this title I cringed a little or was that my mouth watering? Either way these sounded great and then I got to your photos…BEAUTIFUL!!! Wonderful job these sound wonderful!
I was channel surfing over the weekend and I stumbled across a special showing Paula Deen and family on vacay on St. Lucia…no no, don’t run! ;)…one of the stops they made was to a local woman who made some kind of bread from a root that was similar to a yam where they grind it up and dry it and then use it like a flour…I wonder if the bread your husband remembers might have been similarly made
Javafiend: actually, I saw that clip, as well…it was interesting what she did with that root! You are right; things are very different internationally, not to even mention the difference between local, fresh coconut and those imported to the middle of the Tundra, where I live! So, my quest may never be complete, I suppose, but alas, I cannot stop myself from trying. :)
Lewis: thank you! You are so kind!
I’ve only ever made the quick bread-type of coconut bread so this was a very interesting post! I think I’ll have to try this to see the comparison between the two. And I give you major kudos for the great lengths to please your husband!
You write so well your blog was a pleasure to read. I will confess though that I was attracted by the photography which was highly recommended by… someone… that same someone shot it with a new lens. He did a great job too. Say “Hi” to that someone for me. :-)
The photos are so beautiful and the bread sounds delicious. I have grown fond of coconut. I used to dislike it when I was younger and grew to like it with the Girl Scout cookies, Somoas. :) It’s amazing the joy that comes when you can create something that a loved one swoons for.
seriously, i would eat anything coconut.
Are you saying this coconut bread was up to “hubby’s” standards?! OOOHHHH!!! I’m going to have to try that!!! He’s right, it’s amazing, especially coming out of the baskets carried on the head by the ladies on the beach.