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Coconut Milk Sandwich Bread

Coconut Milk Sandwich Bread

A fluffy but sturdy bread perfect for any kind of sandwich.
Course Breakfast
Cuisine American
Keyword Coconut Milk, Yeast Bread
Prep Time 5 hours 20 minutes
Cook Time 35 minutes
Rising 3 hours
Servings 16
Cost 5


  • Stand mixer with dough hook


  • 1 cup coconut milk full fat type from a can
  • 1 cup rolled oats 80 grams
  • 1/4 cup water
  • 2 cups bread flour 270 grams, plus a little more as needed
  • ½ teaspoon salt
  • 2 tablespoons light brown sugar packed
  • 2 teaspoons instant yeast
  • 3 tablespoons very soft unsalted butter 42 grams
  • Softened butter for greasing pan


  • In a microwave-safe measuring cup or in a saucepan, heat the coconut milk just until warm (115 degrees f). Put it in the bowl of a stand mixer and add sugar and yeast. Stir to dissolve sugar, then pour in the melted butter, followed by the salt.
  • Add flour gradually, stirring to make a soft dough.
  • Set bowl and mixer stand and use the dough hook to knead until smooth and elastic or knead by hand on an oiled surface until smooth and elastic.
  • Scrape dough into a large greased bowl, cover with greased plastic wrap, and let rise in a warm place until doubled in size (1 hour).
  • Grease an 8x4 inch loaf pan with softened butter.
  • Punch down the dough and shape it into cylinder. Cut into 4 even section.
  • Take one of the sections and press down into a flat rectangle, then roll into a small cylinder. Place in loaf pan. Repeat with remaining sections so that you have 4 little cylinders lined up in your loaf pan.
  • Cover with with greased plastic wrap and let rise in a warm place until dough has domed about an inch over the pan. This should take about 30 minutes
  • When you feel like it’s close to bake time, preheat oven to 375. You are going to bake it at 375 for the first 20 minutes, then reduce the heat to 350 for another 10 for about 30 minutes total.
  • Let the bread cool in the pan for about 10 to 15 minutes, then remove and let cool for several hours. The texture will improve as it cools.


If using active dry yeast, use 1 cup of boiling water to soften the oats, but heat the second 1/4 cup to around 110 to 115 degrees -- somewhere right in between should be perfect.  If you are using instant yeast but don't trust it and want to proof it anyway, heat the 1/4 cup of water to about 115, then add your instant yeast and watch closely for action.  That means bubbles, foaming, etc.    If you're using Red Star Platinum you should be safe just mixing it in with the dry ingredient and making sure the oat mixture is hot enough to activate the dough.