Fluffy Bread with Coconut Milk
This is a very high rising, light textured bread.
Servings 12
Cost 2
Equipment
- Stand Mixer
Ingredients
- 1 cup coconut milk (230 grams)
- ¼ cup granulated sugar
- 2 ¾ cups plus 2 T. bread flour (AP should be okay too)** (about 370 grams)
- 2 teaspoons instant yeast
- ¼ cup salted butter, melted (unsalted okay too)
- ½ teaspoon salt (use ¾ teaspoon if using unsalted butter
- oil for bowl
Instructions
- Put the coconut milk in a microwave-safe measuring cup and heat for about 45-60 seconds. Remove from heat, insert a thermometer and let cool to between 110 and 115 degrees.
- Pour the milk into a stand mixer bowl and add the sugar and instant yeast. Stir to dissolve sugar, then wait about 5 to 10 minutes to make sure the yeast is active (it should bubble and foam). Once you trust your yeast, Add the melted butter and salt.
- Begin adding flour gradually, starting with 2 cups (260 grams). Continue adding remaining flour ¼ cup (about 35 grams) at a time or until the dough is not sticky (this should happen at about 310 grams flour)
- Set bowl on stand mixer and begin kneading with the dough hook. As you knead, dough will most likely start to stick to the sides of the bowl, even though it seemed dry at first. Continue adding remaining flour ¼ cup at a time until dough no longer clings to the side of the bowl. It should be smooth and easy to handle.
- Put dough in a bowl slicked with oil, then cover and let rise until it doubles in bulk (about 45 minutes to an hour).
- Punch down dough. Shape dough into a log about 12 inches, then cut into 4 equal pieces. Take one piece and flatten into a rectangle. Roll into a cylinder and place in a greased loaf pan. Repeat with remaining 3 pieces as pictured in the unbaked, risen loaf above.
- Cover with a greased piece of plastic wrap and let rise again for about 30 minutes or until it comes up over the sides of the pan. If you want, you can brush the top of the unbaked dough with coconut milk.
- Set the pan on a rimmed baking sheet and bake at 350 for about 30 to 35 minutes or until golden. Let cool.
Notes
For the flour, I used 370 grams. The volume amount might vary depending on how heavy you pack the cup. As always, it's best to weigh or at least start with 2 cups and gradually add the rest.
Hamburger Buns -- After the first rise, punch down the dough and shape into about 7 balls of dough. Cover with greased plastic wrap and let rise for about 40 minutes, then brush with butter and bake at 375 degrees F. for about 18 minutes. For sesame seed topped buns, brush with butter, then brush a little egg white on top and sprinkle with seeds.
