Fresh Coriander and Coconut Milk Bread

Maybe it’s in my genes. I’ve always had a weak spot for food cooked with anything related to coconuts. And I’ve been meaning to bake with coconut. So, instead of using water, I used coconut milk and to balance the heady, sweet aroma of coconut milk, I added some coarsely chopped, fresh coriander stalks. My favourite Tartine method, needs me around during the first 3 hours and that works on days that are free and I have often felt the need for another method that gives me more time to do more – and that’s how this method evolved. Mix. Knead. Leave it to ferment for 3 hours. Shape. Leave it to proof for 2 hours. Bake! A lot more time in between to do other stuff. 🙂

From some background reading that I did earlier, I figured that the coconut flavour tends to ‘evaporate’ after the bread is baked. So I used some thick coconut milk along with some coconut oil to ensure that the coconut flavour stays. So here it is – Fresh Coriander and Coconut Milk Sourdough Bread. This one was steam baked on terracotta tiles using a San Francisco culture. The coconut oil that I used in the dough ensured a crisp, soft crust and the fresh coriander stalks leant a crunch to the other-wise soft crumb. The bread smells like heaven on a plate. I did say that I had a weak spot for Coconut na? 🙂

Coconut Milk and Coriander SD 1

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