Coconut Cream Bread
March 20, 2008 at 7:51 pm | In blahblah |
(click for larger view)
(disguised as Fronch Toast)
this bread is deliciously buttery and dense.
Nota very Bene: I’m still working on it to obtain a fluffier texture, but it’s already pretty tasty as is.
2/3 cup coconut cream
1/3 cup pure water
1/4 cup light brown sugar, packed
1 t sea salt
1 package instant rise yeast [2 1/4 t]
3 cups light spelt flour [you will need more for it to get to a proper texture, probably 4 cups in all but that will depend on what you see]
place your coconut and water together in a bowl. heat up just slightly in the microwave [to reach about 90-100F].
throw liquids in a large bowl, add sugar, salt, and yeast. stir well and add flour, until it becomes too difficult to do so with a spoon.
move dough onto a clean, lightly floured surface and start kneading, adding as much flour as you need until the dough is smooth and soft, not sticky anymore, but not too dry either. this should take anywhere between 5 and 10 minutes. shape dough into a ball.
once the appropriate texture has been reached, place just a little bit of oil in another large bowl to coat it all. swirl dough so that it’s lightly coated with oil. cover with lid or plastic wrap, let rise for 90 minutes in a warm, draft-free area. warning: the dough won’t rise too much.
prepare an 8-inch loaf pan with non-stick cooking spray.
punch dough down and lightly knead it for a minute or so. place it in your prepared pan, press it down so that it covers the bottom of said pan. cover with plastic wrap and let rise for another hour in same warm, draft-free area.
20 minutes [at least] before your dough is done rising, preheat your oven to 375F.
remove plastic wrap and bake bread for 35 minutes, or until an instant-read thermometer finds the temp in the center of the bread to be between 190F and 200F.
remove bread from pan, let cool on a rack before slicing.
(simply “margarine-d”)
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Pingback by Recipe Index « have cake, will travel! — March 20, 2008 #
Yum! That bread looks like it could be eaten as dessert! ;)
Comment by Wheeler — March 20, 2008 #
Wow…that sounds amazing! I love spelt! Dumb question, I know, but is coconut cream the same as coconut milk?
Thanks so much!
Courtney
Comment by Courtney — March 20, 2008 #
Oooh, that french toast looks amazing!
Comment by Melisser — March 20, 2008 #
yummmmmm!
Comment by Lori- pleasantly plump vegan — March 21, 2008 #
Coconut cream? What exactly is that? This sounds wonderful, I wonder if you could try coconut flour instead of spelt to add a lot more coconut goodness. I’ve been meaning to experiment with coconut flour soon but its a little difficult to find in stores.
- Peanut Butter Boy
Comment by Nick — March 21, 2008 #
Very fancy looking recipe!
Comment by LisaRene — March 21, 2008 #
sooooooooooooooooooo pretty!!!!
Comment by textual bulldog — March 21, 2008 #
That sounds magical!
Comment by mel — March 21, 2008 #
Thank you for the recipe! (You know how much I love your bread recipes.)
Comment by Mihl — March 21, 2008 #
coconut bread, oh my!
Comment by Steffi — March 21, 2008 #
oh dear, that bread looks so fabulous. the picture at the top is so beautiful!
Comment by Bonnie — March 21, 2008 #
Oh my goodness this looks and sounds amazing.
Comment by Judy — March 22, 2008 #
Just made this the other day to put into a French toast, and man was it good! I’m glad I have a couple slices leftover for myself! Thanks for sharing. :)
Comment by Ngoc — April 6, 2008 #