Chinese Food

Making coconut bread with shredded coconut, or coconut flakes, is a delightful culinary endeavor that combines the sweet, tropical flavor of coconut with the comfort and warmth of freshly baked bread. This treat is perfect for breakfast, an afternoon snack, or even as a unique dessert option. Whether you’re a seasoned baker or a novice in the kitchen, following this comprehensive guide will ensure you create a moist, flavorful, and visually appealing loaf that will leave everyone asking for seconds.

Ingredients:

Before diving into the steps, let’s gather all the necessary ingredients:

• 3 1/4 cups (400g) bread flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) salt
• 2 1/4 teaspoons (one 0.25-ounce packet) active dry yeast
• 3/4 cup (180ml) warm water (110°F or 45°C)
• 2 large eggs, at room temperature
• 1/3 cup (80ml) vegetable oil or melted unsalted butter
• 3/4 cup (75g) unsweetened shredded coconut
• 1/2 cup (60g) chopped pecans or walnuts (optional for added texture and flavor)
• 1/2 cup (120ml) coconut milk, unsweetened and at room temperature
• 1 teaspoon (5ml) vanilla extract
• Egg wash (1 egg yolk beaten with 1 tablespoon water) for brushing on top
• Additional shredded coconut for topping (optional)

Equipment:

• Measuring cups and spoons
• Mixing bowls
• Dough hook or wooden spoon
• Clean kitchen towel or plastic wrap
• 9×5-inch loaf pan
• Oven
• Pastry brush

Step-by-Step Instructions:

Step 1: Activate the Yeast

Begin by activating the yeast. In a small bowl, combine the warm water and the active dry yeast. Stir gently to dissolve the yeast. Let it sit for about 5-10 minutes until frothy and bubbly. This indicates that the yeast is active and ready to use.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the bread flour, granulated sugar, and salt until well combined. Make a well in the center of the dry ingredients.

Step 3: Combine Wet Ingredients with Yeast

Once the yeast is activated, add it to the well along with the two eggs, vegetable oil (or melted butter), coconut milk, and vanilla extract. Use a dough hook attachment on your stand mixer or a wooden spoon to mix the ingredients together until a shaggy dough forms.

Step 4: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. During the kneading process, gradually incorporate the shredded coconut and nuts, if using. The dough should feel tacky but not overly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.

Step 5: First Rise

Lightly grease a large mixing bowl with a bit of oil or butter. Place the dough in the bowl, turning it once to coat it lightly with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.

Step 6: Shape the Dough

Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface and shape it into a loaf. To do this, flatten the dough into a rectangle, then fold the short sides in towards the center and roll it into a loaf shape. Place the shaped dough into a lightly greased 9×5-inch loaf pan.

Step 7: Second Rise

Cover the loaf loosely with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen just above the edge of the loaf pan.

Step 8: Prepare for Baking

Preheat your oven to 350°F (175°C). While the oven is preheating, brush the top of the risen dough with the egg wash for a glossy finish. Sprinkle additional shredded coconut over the top, if desired, for added texture and flavor.

Step 9: Bake the Bread

Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read between 190°F and 200°F (88°C to 93°C).

Step 10: Cool and Serve

Remove the loaf from the oven and let it cool in the pan for about 10 minutes. After it has slightly cooled, transfer it to a wire rack to cool completely. This step is crucial as it allows the bread to set and develop its final texture.

Tips for Perfect Coconut Bread:

• Temperature Control: Ensuring that all ingredients, especially the water and coconut milk, are at the correct temperature helps activate the yeast and ensures even dough fermentation.
• Kneading Technique: Proper kneading develops gluten, which gives the bread its structure and chewy texture.
• Rising Environment: Create a warm, moist environment for the dough to rise. You can use a proofing box, a microwave with a bowl of hot water, or simply place the dough in a warm, draft-free corner of your kitchen.
• Baking Time: Keep an eye on the bread while it’s baking. Oven temperatures can vary, so adjust the baking time as needed to avoid overbaking.

Conclusion:

Making coconut bread with shredded coconut is a rewarding experience that yields a delicious, moist, and aromatic loaf. With its tropical flavor and soft texture, this bread is sure to become a favorite in your household. Whether enjoyed plain, toasted with a spread, or paired with a cup of coffee or tea, each bite will transport you to a sunny beachside paradise. Happy baking!