Coconut Milk Sandwich Bread
A fluffy but sturdy bread perfect for any kind of sandwich.
Servings 16
Cost 5
Equipment
- Stand mixer with dough hook
Ingredients
- 1 cup coconut milk full fat type from a can
- 2 teaspoons instant yeast
- 2 tablespoons light brown sugar packed
- ½ teaspoon salt
- 1 cup rolled oats 80 grams
- 2 cups bread flour 270 grams, plus a little more as needed
- 3 tablespoons Very soft unsalted butter 42 grams
- Additional water if needed (probably not)
- Softened butter for greasing pan
Instructions
- 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 well, then stir in salt, oats and flour, followed by the softened butter. Mix until very well blended.
- At this point dough should be very soft. That's okay. Go ahead and put the bowl on the stand mixer and begin kneading with the dough hook. As the dough kneads it should form a ball and cling to the hook. It will still be soft and slick, but should not be sticking to the sides of the bowl. If it is sticking to the sides of the bowl as the hook kneads, then gradually add more flour (though I haven't needed to do this). If for some reason it seems a little dry, add a little more water. Most likely it will be on the soft side.
- 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). This dough should rise quite a bit the first hour.
- Grease an 8x4 inch loaf pan with softened butter.
- Punch down the dough and shape it into cylinder. Cut into 4 even sections.
- 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. Alternatively, just keep the bread in one big cylinder and skip the part of breaking it into 4.
- 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.
