Samoan-Style Coconut Bread
This is a home-oven Samoan-style yeast bread enriched with coconut milk and coconut oil. It is a credible island adaptation rather than a claim to one fixed ceremonial bread formula.
Prep
2h
Cook
35m
Serves
8
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 550gAll-Purpose Flour
- 7gActive Dry Yeast
- 30gWhite Sugar
- 8gSalt
- 250mlCoconut Milk
- 180mlWater (lukewarm)
- 40mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, active dry yeast, white sugar, and salt in a large bowl.
- 02
Add the coconut milk, water, and coconut oil and knead until a smooth, elastic dough forms.
- 03
Cover and let the dough rise until doubled in size, about 60 minutes.
- 04
Shape the dough into a loaf or round and place it in a greased pan.
- 05
Cover and let it rise again until puffy, about 30 minutes. Heat the oven to 180°C (350°F).
- 06
Bake until the bread is golden and the center reaches about 93°C (200°F).
- 07
Cool on a rack before slicing.
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