Coconut Bread - cooking recipe

Ingredients

1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or 3 tablespoons non-hydrogenated vegetable shortening, melted

Preparation

Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
Set aside until mixture is swollen and bubbly, about 15 minutes.
Mix flour and salt together in a large bowl.
Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
Divide dough into 8 pieces and roll each into a ball.
Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
Preheat oven to 350\u00b0F
Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.