Last week, when the cold suddenly arrived, I stayed indoors and made a coconut milk bread. I used the usual recipe, only this time I replaced regular milk with a can of coconut milk from the pantry. The result was a soft and pleasant bread, and a subtle aroma, different from the classic bread, filled the kitchen. I noticed that the texture is slightly finer than that of plain bread.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 15-20 minutes
Baking time: around 30-40 minutes
Servings: 1 large loaf
Difficulty: easy to medium
Recipe type: homemade bread, suitable for any day
Ingredients
500 g white flour
1 packet (7 g) dry yeast
a pinch of salt
50 g butter (melted)
1 can coconut milk (400 ml)
2 eggs (optional)
Instructions
1. In a large bowl, sift the flour. Add the salt and dry yeast. Mix the dry ingredients before proceeding.
2. Crack the eggs (if you choose to use them) and lightly beat them with a fork. Pour them over the flour, along with the coconut milk.
3. Mix everything with your hands or a sturdy spoon until a dough begins to form. If it seems too stiff, add a little regular milk or warm water, a bit at a time. The dough should be soft but not stick to your hands.
4. Once the dough comes together, start incorporating the melted butter, adding it in 2-3 batches. Knead until all the butter is incorporated and the dough becomes elastic and smooth. Kneading takes about 8-10 minutes.
5. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place until it doubles in size. This can take anywhere from 40 minutes to an hour, depending on the temperature.
6. After the dough has risen, turn it out onto a work surface. Knead it briefly again, then place it in the mold you have on hand (loaf pan, round pan, or directly on parchment paper).
7. Let it rise again in the mold for 15-20 minutes, loosely covered.
8. Using a very sharp knife, make 2-3 cuts on top.
9. Place the bread in a preheated oven at 180°C and bake until it is nicely browned on top. Generally, this takes 30-40 minutes, but it depends on the oven. You can check with a toothpick inserted in the middle: if it comes out clean, it’s done.
10. Remove the bread from the pan immediately after baking. If you want it soft, wrap it in 1-2 clean kitchen towels. If you prefer a crispy crust, let it cool uncovered.
Do not cut the bread while it is hot; it will crumble and not slice nicely. If you want to taste it warm, tear a piece with your hand.
Why I make this recipe often
It’s a bread I prepare when I want something a little different without changing the classic process. The coconut milk gives it a unique touch, but it doesn’t complicate the recipe. It keeps well for 2-3 days, and if there are leftovers, I can use it for sandwiches or bread puddings.
Tips and Variations
Tips
If the dough seems too dry, add liquid just one tablespoon at a time.
Kneading greatly helps the final texture; don’t skip it even if it seems ready.
Do not let the dough rise in a draft or in the cold – it won’t rise properly.
Substitutions
You can use warm water or regular milk instead of coconut milk if you don’t have it on hand, but it will be a different bread.
Eggs are optional – without them, the bread will be slightly denser but still pleasant.
Butter can be replaced with margarine for a dairy-free version if you don’t add eggs.
Variations
You can add a little sugar (1 tablespoon) if you want a sweeter bread, suitable for breakfast.
You can add some seeds to the dough according to your preference, but do not change the basic structure.
For a shinier crust, you can brush the top with a little milk or beaten egg before baking.
Serving Ideas
It goes well plain, with butter or jam. It’s also good for sandwiches. Leftovers can be transformed into bread pudding or French toast the next day.
Frequently Asked Questions
1. If I don’t have coconut milk, can I just use water?
Yes, you can use water, but the bread won’t have the same flavor and will be slightly denser.
2. Can it be made without eggs?
Yes, the eggs are optional. Without them, the bread will be a bit less fluffy, but it rises well anyway.
3. Can I use plant milk instead of regular or coconut milk?
Yes, almond or soy milk works too, but the taste and texture will change slightly.
4. My dough didn’t rise enough. What should I do?
Check if the yeast was not old and if you had enough warmth while rising. Try keeping the dough closer to a heat source.
5. Can I freeze the baked bread?
Yes, it can be frozen after it has completely cooled. When thawing, leave it at room temperature and, if you want, warm it slightly in the oven.
Nutritional Values
Approximately, a 60 g slice has around 150-170 kcal. Per loaf: approx. 2200-2500 kcal (depends on the type of coconut milk and whether you add eggs). Carbohydrates: 45-50%, proteins: 8-10%, fats: 7-10%. These are just approximate values and may vary based on ingredients.
Storage and Reheating
It keeps well for 2-3 days at room temperature, wrapped in towels or in a bag. If it becomes dry, slice it and warm it slightly in the oven or toaster. I do not recommend storing it in the fridge, as it dries out the bread faster. It can be frozen, but it should be completely cooled beforehand.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 15-20 minutes
Baking time: around 30-40 minutes
Servings: 1 large loaf
Difficulty: easy to medium
Recipe type: homemade bread, suitable for any day
Ingredients
500 g white flour
1 packet (7 g) dry yeast
a pinch of salt
50 g butter (melted)
1 can coconut milk (400 ml)
2 eggs (optional)
Instructions
1. In a large bowl, sift the flour. Add the salt and dry yeast. Mix the dry ingredients before proceeding.
2. Crack the eggs (if you choose to use them) and lightly beat them with a fork. Pour them over the flour, along with the coconut milk.
3. Mix everything with your hands or a sturdy spoon until a dough begins to form. If it seems too stiff, add a little regular milk or warm water, a bit at a time. The dough should be soft but not stick to your hands.
4. Once the dough comes together, start incorporating the melted butter, adding it in 2-3 batches. Knead until all the butter is incorporated and the dough becomes elastic and smooth. Kneading takes about 8-10 minutes.
5. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place until it doubles in size. This can take anywhere from 40 minutes to an hour, depending on the temperature.
6. After the dough has risen, turn it out onto a work surface. Knead it briefly again, then place it in the mold you have on hand (loaf pan, round pan, or directly on parchment paper).
7. Let it rise again in the mold for 15-20 minutes, loosely covered.
8. Using a very sharp knife, make 2-3 cuts on top.
9. Place the bread in a preheated oven at 180°C and bake until it is nicely browned on top. Generally, this takes 30-40 minutes, but it depends on the oven. You can check with a toothpick inserted in the middle: if it comes out clean, it’s done.
10. Remove the bread from the pan immediately after baking. If you want it soft, wrap it in 1-2 clean kitchen towels. If you prefer a crispy crust, let it cool uncovered.
Do not cut the bread while it is hot; it will crumble and not slice nicely. If you want to taste it warm, tear a piece with your hand.
Why I make this recipe often
It’s a bread I prepare when I want something a little different without changing the classic process. The coconut milk gives it a unique touch, but it doesn’t complicate the recipe. It keeps well for 2-3 days, and if there are leftovers, I can use it for sandwiches or bread puddings.
Tips and Variations
Tips
If the dough seems too dry, add liquid just one tablespoon at a time.
Kneading greatly helps the final texture; don’t skip it even if it seems ready.
Do not let the dough rise in a draft or in the cold – it won’t rise properly.
Substitutions
You can use warm water or regular milk instead of coconut milk if you don’t have it on hand, but it will be a different bread.
Eggs are optional – without them, the bread will be slightly denser but still pleasant.
Butter can be replaced with margarine for a dairy-free version if you don’t add eggs.
Variations
You can add a little sugar (1 tablespoon) if you want a sweeter bread, suitable for breakfast.
You can add some seeds to the dough according to your preference, but do not change the basic structure.
For a shinier crust, you can brush the top with a little milk or beaten egg before baking.
Serving Ideas
It goes well plain, with butter or jam. It’s also good for sandwiches. Leftovers can be transformed into bread pudding or French toast the next day.
Frequently Asked Questions
1. If I don’t have coconut milk, can I just use water?
Yes, you can use water, but the bread won’t have the same flavor and will be slightly denser.
2. Can it be made without eggs?
Yes, the eggs are optional. Without them, the bread will be a bit less fluffy, but it rises well anyway.
3. Can I use plant milk instead of regular or coconut milk?
Yes, almond or soy milk works too, but the taste and texture will change slightly.
4. My dough didn’t rise enough. What should I do?
Check if the yeast was not old and if you had enough warmth while rising. Try keeping the dough closer to a heat source.
5. Can I freeze the baked bread?
Yes, it can be frozen after it has completely cooled. When thawing, leave it at room temperature and, if you want, warm it slightly in the oven.
Nutritional Values
Approximately, a 60 g slice has around 150-170 kcal. Per loaf: approx. 2200-2500 kcal (depends on the type of coconut milk and whether you add eggs). Carbohydrates: 45-50%, proteins: 8-10%, fats: 7-10%. These are just approximate values and may vary based on ingredients.
Storage and Reheating
It keeps well for 2-3 days at room temperature, wrapped in towels or in a bag. If it becomes dry, slice it and warm it slightly in the oven or toaster. I do not recommend storing it in the fridge, as it dries out the bread faster. It can be frozen, but it should be completely cooled beforehand.