Coconut Milk White Bread, page 60, July 13, 2017

I thought this sounded like an interesting twist on the standard milk bread, and one I will be able to enjoy myself.  However, I will be headed to my parents’ home in a few days so if any is left over (and if I remember) I will bring along the leftovers.

“The two basic items necessary to sustain life are sunshine and coconut milk.” – Dustin Hoffman

There are a few notes worth mentioning with this recipe.  First, be sure to use coconut milk and not canned cream of coconut.  Second, before opening your can of coconut milk, take a moment to shake it well since the solids may have settled toward the bottom of the can.

The coconut milk replaces the need for any additional fat or sugar in this recipe, since it naturally provides both.  According to the cookbook, this loaf is perfect with Thai, Caribbean and Creole foods.

I am making a 2-pound loaf and put the ingredients into the pan in the following order:

1 1/2 cups canned coconut milk

2 teaspoons salt

4 cups bread flour

1 tablespoon plus 1 teaspoon gluten

2 1/2 teaspoons SAF yeast  (if you are making this with bead machine yeast, use 1 tablespoon)

This loaf uses the medium crust and basic cycle settings on the bread machine.

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Now, officially I was supposed to let this get to room temperature before slicing it, but it smelled so good, I couldn’t wait that long.  This loaf is tender, flavorful and soft.  There is no flavor of coconut at all, but that is not really surprising.  This one is definitely a keeper.

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Teff Honey Bread, page 165, July 5, 2017

My parents are coming up today to spend my birthday with me so I decided to make them a loaf of bread.  This bread is made with Teff flour; Teff (t’ef) is known as the tiniest grain in the world and is very high in fiber, iron, manganese and calcium.  This grain is a common staple in Ethiopian cooking.  I am really interested to hear from them how this tastes.   When searching for information on the taste of Teff, I found the following descriptions:  Interesting, Toasted, Earthy, Malt, Cocoa, and Nutty.  I hope they like it actually, because I have quite a bit of Teff flour left over and have no idea what else I will use it for.

I am making a 2-pound loaf today.  I placed the ingredients into the bread machine in the following order:

1 1/2 cups water

3 tablespoons vegetable oil

3 tablespoons honey

2 teaspoons salt

3 1/4 cups bread flour

3/4 cup Teff flour (can use ivory or dark, I bought the Bob’s Red Mill brand and it doesn’t specify if it is ivory or dark, so I am going to assume dark.)

1 tablespoon plus 2 teaspoons gluten

1 tablespoon SAF yeast

This is not a recipe that should be used with the delay timer.  As there are no milk or eggs in it, my assumption is that the Teff Flour should not get damp too soon.  This calls for the “Dark” crust setting and the “Basic” cycle.  I set my machine and am now ready to get back to the business of preparing for company.

I just called mom and asked for their thoughts on this loaf.  She said it was a bit dry, eaten plain, but they found that toasting it makes it better.  It has a chewy texture and the Teff itself has a texture similar to corn meal with a nutty flavor.  I didn’t get any photos before sending it away with them, but it was a lovely dark brown color.