Melanesian Coconut Bread

Ingredients

In this adaptation of Salt-Rising Bread to Melanesian cuisine, the main difference lies in the incorporation of coconut milk, which adds a distinct tropical flavor to the bread. Additionally, the traditional American recipe is modified to include ingredients commonly found in Melanesian cuisine, such as coconut and local flour varieties. We alse have the original recipe for Salt-Rising Bread, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 tablespoon (15ml) coconut oil 1 tablespoon (15ml) coconut oil
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 2 teaspoons (10g) active dry yeast 2 teaspoons (10g) active dry yeast

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small saucepan, heat the coconut milk over low heat until warm. Do not boil.
2. 2.
   In a large mixing bowl, combine the warm coconut milk, coconut oil, sugar, and salt. Stir until the sugar and salt are dissolved.
3. 3.
   Add the all-purpose flour and yeast to the bowl. Mix well until a sticky dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and shape it into a loaf. Place the loaf on a greased baking sheet.
8. 8.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Coconut oil — If coconut oil is solid, gently heat it until it melts before adding it to the recipe.
• All-purpose flour — If you prefer a lighter texture, you can use bread flour instead of all-purpose flour.

Tips & Tricks

• For a more pronounced coconut flavor, you can add shredded coconut to the dough before baking.
• Toast slices of Melanesian Coconut Bread and spread them with butter or coconut jam for a delicious breakfast treat.
• Experiment with different types of flour, such as coconut flour or cassava flour, to add a local twist to the recipe.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Store the bread in an airtight container to keep it fresh for longer.

Serving advice

Serve Melanesian Coconut Bread warm or at room temperature. It is delicious on its own, but you can also enjoy it with butter, jam, or as a side to savory dishes.

Presentation advice

To enhance the tropical theme, garnish the bread with toasted coconut flakes or sprinkle some powdered sugar on top for an elegant touch.