Coconut Yeast Bread Recipe
This light and tender Bahamian bread is prepared in much the same way any loaf of white yeast bread is prepared, but it is slightly sweet in flavor, with the tantalizing hint of coconut. This is a favorite of one of my sons-in-law.
Coconut Yeast Bread
1/3 cup water
1/4 cup sweetened, shredded coconut
2 cups all-purpose flour
1/3 cup sugar
1 package rapid rising yeast
6 tablespoons butter
1 egg
Place the shredded coconut in a small bowl and set aside. In a small saucepan, bring the water to a boil. Pour the boiling water over the coconut and allow the two to steep together for about 5 minutes. This will yield a sweet coconut milk. Set it aside.
In a large mixing bowl, combine 1 cup of the flour with the sugar and yeast. Blend the ingredients together well.
Place the butter in a small bowl and place it in the microwave on low until thoroughly melted. Strain the coconut milk into bowl containing the melted butter. Test for temperature: the butter and coconut mixture should be lukewarm. (Reheat it slightly if necessary.)
Pour the butter and coconut milk mixture into the bowl containing the flour, sugar and yeast. Stir it well to blend. Add the egg to that mixture and mix again, until the egg is thoroughly incorporated.
Mix in the remaining flour slowly, adding just a small amount at a time, until the dough no longer feels sticky. Remove the dough to a floured bread board and knead it until it is smooth and elastic, adding small amounts of flour if necessary.
Place the dough in a warmed bowl and cover it with a clean kitchen towel. Allow the dough to rest in a warm place until it has doubled in size.
Grease and flour an 8"x4" loaf pan.
Punch down the bread dough to deflate it and return it to the floured bread board. Shape the dough into a loaf shape and place it into the greased and floured loaf pan.
Preheat the oven to 325 degrees.
Cover the loaf pan with a clean dish towel and allow it to rest in a warm spot until the loaf has doubled in size.
Place the loaf pan on a center rack in the preheated oven. Bake the bread for about 45 minutes, or until it is golden brown and sounds hollow when tapped.
Remove the pan from the oven and allow the bread to rest for 5 minutes. Invert the bread from the pan onto a wire cooling rack.
Coconut Yeast Bread
1/3 cup water
1/4 cup sweetened, shredded coconut
2 cups all-purpose flour
1/3 cup sugar
1 package rapid rising yeast
6 tablespoons butter
1 egg
Place the shredded coconut in a small bowl and set aside. In a small saucepan, bring the water to a boil. Pour the boiling water over the coconut and allow the two to steep together for about 5 minutes. This will yield a sweet coconut milk. Set it aside.
In a large mixing bowl, combine 1 cup of the flour with the sugar and yeast. Blend the ingredients together well.
Place the butter in a small bowl and place it in the microwave on low until thoroughly melted. Strain the coconut milk into bowl containing the melted butter. Test for temperature: the butter and coconut mixture should be lukewarm. (Reheat it slightly if necessary.)
Pour the butter and coconut milk mixture into the bowl containing the flour, sugar and yeast. Stir it well to blend. Add the egg to that mixture and mix again, until the egg is thoroughly incorporated.
Mix in the remaining flour slowly, adding just a small amount at a time, until the dough no longer feels sticky. Remove the dough to a floured bread board and knead it until it is smooth and elastic, adding small amounts of flour if necessary.
Place the dough in a warmed bowl and cover it with a clean kitchen towel. Allow the dough to rest in a warm place until it has doubled in size.
Grease and flour an 8"x4" loaf pan.
Punch down the bread dough to deflate it and return it to the floured bread board. Shape the dough into a loaf shape and place it into the greased and floured loaf pan.
Preheat the oven to 325 degrees.
Cover the loaf pan with a clean dish towel and allow it to rest in a warm spot until the loaf has doubled in size.
Place the loaf pan on a center rack in the preheated oven. Bake the bread for about 45 minutes, or until it is golden brown and sounds hollow when tapped.
Remove the pan from the oven and allow the bread to rest for 5 minutes. Invert the bread from the pan onto a wire cooling rack.
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This content was written by Eileen Brown. If you wish to use this content in any manner, you need written permission. Contact Nick Marshall for details.
