Coconut Bread - Bread

Method

• Roast the walnuts and chop finely.
• Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start.
• After 5 minutes, add the butter and place the ingredients into the yeast compartment.
• Leave it up to the bread maker until the first proofing.
• Divide into 8 portions and form each into round balls.
• Cover with a damp cloth for 15 minutes.
• Round out the balls.
• Place on a baking tray and use scissors to cut crosses in the tops.
• Let sit until double in volume for the second proofing.
• Bake for 12 minutes in a preheated 180C oven.
• Adjust the time as needed.
• When baked, cool on a cooling rack.
• Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth.
• Add the ingredients and let it continue kneading until the dough is smooth again.
• Transfer to a bowl and let it proof the first time until double in volume.
• Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
• Then follow Steps 5-7 from the yeast version.
• This bread will turn out fluffy and airy with the delicious aroma of coconut.
• Don't substitute the coconut milk for soy or regular milk.
• You must use coconut milk.
• Bagels made with coconut milk are also delicious.
• Using coconut milk gives a tropical feeling It's also great in curry.