Sri Lankan Shepherd's Bread

Ingredients

In this Sri Lankan adaptation of Pane del pastore, we incorporate Sri Lankan spices and coconut milk to infuse the bread with unique flavors. The original Italian recipe typically uses olive oil and herbs like rosemary, while our version embraces the fragrant spices and richness of coconut that are characteristic of Sri Lankan cuisine. We alse have the original recipe for Pane del pastore, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground cardamom ½ tsp ground cardamom
• ¼ tsp ground cloves ¼ tsp ground cloves
• 1 tsp salt 1 tsp salt
• 2 tbsp sugar 2 tbsp sugar
• 200ml (¾ cup) coconut milk 200ml (¾ cup) coconut milk
• 100ml (⅓ cup) water 100ml (⅓ cup) water
• 2 tbsp melted butter 2 tbsp melted butter
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, cinnamon, cardamom, cloves, salt, and sugar.
2. 2.
   In a separate bowl, mix together the coconut milk, water, and melted butter.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
7. 7.
   Place the loaf on a baking sheet lined with parchment paper, cover with a damp cloth, and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the loaf with beaten egg wash and bake for 30-35 minutes or until golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Instant yeast — Make sure the yeast is fresh and active. If unsure, proof the yeast by dissolving it in warm water with a pinch of sugar and waiting for it to foam before adding it to the dough.

Tips & Tricks

• For a sweeter version, add 2 tablespoons of honey or jaggery to the dough.
• Experiment with different Sri Lankan spices like nutmeg or fennel seeds for added flavor.
• Serve the bread warm with a spread of coconut sambal for an authentic Sri Lankan experience.
• If you prefer a softer crust, cover the bread with a clean kitchen towel immediately after removing it from the oven.
• Leftover bread can be toasted and enjoyed with butter or used to make delicious sandwiches.

Serving advice

Serve Sri Lankan Shepherd's Bread as a side dish with Sri Lankan curries or stews. It is also delicious on its own, enjoyed with a cup of tea or coffee.

Presentation advice

Present the bread on a wooden cutting board or a traditional Sri Lankan serving platter. Sprinkle some toasted coconut flakes on top for an extra touch of Sri Lankan flair.