- Prep Time:15m
- Cook Time:30m
- Total Time:2h 30m
- Serves: 4
- Yield: 1 loaf
- 400 g bread flour + more for dusting (or substitute with all-purpose flour)
- 5 g salt
- 12 g sugar
- 8 g instant yeast (or active dry yeast)
- 150 mL canned coconut milk + more for brushing
- 150 mL water
- 50 mL Olive oil (or any other vegetable oil) + more for greasing
Make the dough
- Combine flour, salt, sugar and instant yeast in a large mixing bowl. If using active dry yeast, you'll need to activate it first. (Instructions in post above).
- Heat the coconut milk + water till lukewarm.
- Make a well in the center of the flour mix. Pour in the lukewarm liquids + olive oil. Knead into a soft, elastic dough. This is a sticky dough, so don't worry too much about getting it fluffy and bouncy at this stage.
- Dust a work surface lightly with flour and roll the dough into it and shape it into a ball. Return back to the bowl, cover with a damp kitchen towel and place in a warm spot for an hour to rise.
- Once the dough is risen and doubled in size, transfer the dough to a work surface lightly dusted with flour. Knead for a minute until the dough is soft and bouncy.
- Generously grease a 9x4 inch loaf tin with olive oil. Place the dough into the loaf tin and punch it to spread it around evenly.
- Cover with a damp kitchen towel and place in a warm spot to rise again.
- Once the dough is risen till the lip of the loaf tin, remove and brush some coconut milk on the top.
- Preheat the oven to 400°F/200°C. Bake for 30 minutes, turning the loaf around halfway through baking.
- Remove from the oven, and let the loaf cool slightly in the tin. Run a sharp knife around the edges and remove the loaf from the tin. If it doesn't want to come out, cool some more.
- Cool completely on a wire rack and wrap in foil or parchment paper and store at room temperature for 3 days. Best eaten on the day of baking.