Coconut Sweet Bread

Name: Coconut Sweet Bread
Prep time: 2 h 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Sao Tome and Principe
Ingredients: 500 g Bread Flour; 7 g Active Dry Yeast; 50 g White Sugar; 8 g Salt; 300 ml Coconut Milk (lukewarm); 1 pcs Egg (beaten); 50 g Unsalted Butter (melted); 60 ml Water (lukewarm); 20 ml Coconut Oil

This coconut-enriched yeast bread is a São Tomé-style household variation suitable with coffee or tea. Two rises give the loaf a soft crumb, and the listed preparation time includes both rising periods.

Prep

2h 10m

Cook

30m

Serves

Regional versions

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Barbados
Dominica
São Tomé & Príncipe

Estimated

Nutrition

Per serving

415kcal

Calories

10g

Protein

18g

Fat

56g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
Bread Flour
7g
Active Dry Yeast
50g
White Sugar
8g
Salt
300ml
Coconut Milk (lukewarm)
1pcs
Egg (beaten)
50g
Unsalted Butter (melted)
60ml
Water (lukewarm)

Greasing

20ml
Coconut Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Stir the active dry yeast into the water and let it stand until foamy.
02
Mix the bread flour, white sugar, and salt in a large bowl.
03
Add the coconut milk, egg, unsalted butter, and yeast mixture.
04
Knead until the dough is smooth, soft, and elastic.
05
Coat a bowl and loaf pan with the coconut oil.
06
Place the dough in the bowl, cover, and let it rise until doubled, about 60 minutes.
07
Shape into a loaf, place in the pan, and let it rise until puffy, about 30 minutes. Heat the oven to 190°C (375°F).
08
Bake until deeply golden and the center reaches about 93°C (200°F).
09
Cool before slicing.

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