Friday, 10 May 2013
A random reason to eat your crusts: Coconut Milk Bread
Oh, how have I neglected my little blog of late. April has been almost devoid of food musings due to the double distraction of 'spring cleaning and decluttering' (kinda good) and marking A level coursework (not so good) and whilst I still have an attic full of (Phill's) stuff that needs to be acquainted with the tip, the coursework is done and dusted and I can indulge in something more gratifying and therapeutic.
So, therapeutic. I have already talked about the therapeutic and frankly nurturing qualities of making bread. From the 10 minutes of kneading in which you can take out all your irritations, to the prove, to the knock back, to the smell of baking bread and the tap of a hollow bottom, making and baking bread is good not only for bingo wings but it is good for you. Totally.
And it was great to bake bread for this month's random recipe challenge hosted by Dom at Belleau Kitchen. The randomness proved a bit difficult as I have two (mostly) bread books and then I have lots of books with the odd loaf knocking around in them, so to save myself from going mad I picked the one I have never cooked anything out of and opened the book:
The book: Warm Bread and Honey Cake by Gaitri Pagrach-Chandra
And here we are: Coconut Milk Bread.
What can I tell you about this loaf. Well, it didn't seem to rise a tremendous amount on the first proving but after being knocked back and put into tins it did seem to get its act together. The bread tastes amazing. There will be some kind of scientific reasoning that means that the ingredients combine to create the best crusts ever, or else I maybe left it in too long, but if you are a crusts girl (or boy) like me, you will not be disappointed. And the texture and taste is 'filling' but with a creamy and slight saltiness that is just so, so good. I took advantage of the cook's perk of slicing a piece whilst still warm and slathering it in some butter. It was at that time I realised that a life without bread would be, frankly, crap.
So, here you go. the recipe.
Coconut Milk Bread taken from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra
Makes (450g/1lb) two loaves
My adaptations in red
750g strong white flour
2 1/2 tsp easy blend (active dry) yeast
3 tbsp sugar
1 1/2 tsp salt
100g butter, melted and cooled slightly
350ml lukewarm coconut milk (Note: I added my coconut milk straight from the tin into the melted butter to cool the butter and make the coconut milk lukewarm, if that makes any sense!)
Put all the ingredients into a large bowl and mix to combine the ingredients and then knead weither by hand or with a dough hook in a mixer until the dough becomes smooth and supple.
Bring together into a ball and put in an oiled bowl, cover with cling film and leave to rise until it is doubled in size. (Took about an hour and a half for me)
Knock back the dough and and knead lightly until smooth again. Divide into two portions, roll with your hands into a ball type shape and place into prepared loaf tins, seam side down. Cover both loaves and leave to rise once again until doubled in size.
Preheat the oven to 200c/400f
Bake in the oven for about 30 minutes. To test, remove the loaves from the tins, tap on the bottom and top and they should sound hollow. Cool on a wire rack.