Coconut Milk Bread Bread Machine Recipes
BREAD MACHINE COCONUT BREAD
So good we ate the bottom crust! I had 1/2 can of coconut milk left and found this recipe to utilize it. Aroma and taste are delightful, it toasts beautifully-definitely worth making.
Provided by Mrs H
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Measure into your bread machine as per it's instructions.
- Cook on the sweet, white timer (4 hours on mine).
- This makes a 1 1/2 lb loaf.
Nutrition Facts : Calories 2381.3, Fat 94.9, SaturatedFat 63.7, Cholesterol 188.8, Sodium 1802.1, Carbohydrate 333.7, Fiber 16, Sugar 34.6, Protein 50
COCONUT MILK BREAD (BREAD MACHINE)
I look for recipes that either are authentic Tongan dishes (extremely rare) or that will go well with the dishes I already know how to prepare. This is one of those, with an especially good perk; it's for the Bread Machine!. This bread tastes especially good with any Polynesian, Indonesian, or Asian food. I find that everyone...
Provided by Amy Alusa
Categories Other Breads
Time 2h50m
Number Of Ingredients 5
Steps:
- 1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic Cycle. This recipe is not suitable for the Delay Timer; so don't try it-you'll wish you hadn't!
- 2. Remove bread from the pan immediately and place it on a cooling rack. Pass a brush with a little butter over the top and sides. Let cool to room temperature before slicing.
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- In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; likely just over 2 minutes.
- Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches about 120 to 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates this temperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to package directions). Stir in 1/4 cup tap water.
- To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, oil, brown sugar, instant dry yeast, and oatmeal mixture. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless it’s so moist that it won’t combine. Conversely, if it’s too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to too dry in bread-making.
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