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Coconut Milk Cracked Peppercorn Bread

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Submitted by: s.ray300

 

Fresh yeast bread with a hint of coconut flavor and a little peppery spice.
 

Ingredients

  • 1 can unsweetened coconut milk
  • 1/2 cup water
  • 2 pkgs dry Fleischman's yeast
  • 2 Tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp course ground pepper
  • 5 to 6 cups all-purpose flour

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Method

Dissolve yeast and sugar into half cup water, 90-105 degrees. Wait 5 minutes. In a mixer with a dough hook, or large bowl, mix coconut milk pepper, and salt. Add yeast. Mix in 4 cups flour, gradually adding the last two cups until it forms a soft smooth, slightly sticky ball of dough. Place in greased bowl let rise until doubled. Punch down dough, lightly kneading and reform into ball. Let double in size again. Grease 2 loaf pans and preheat oven to 400 degrees. Then turn dough out onto a lightly floured surface. Divide in half. Lightly kneading and shaping into a loaf. Place in pans. Let dough rest for 20 minutes in pans. Bake for 20 minutes. Take out of oven, let sit in pans for ten minutes before removing.

 

Notes: Coconut milk has healing properties that help the digestive system and liver. There is enough oil in the coconut milk that extra vegatable oil or lard is not neccesary.

 

Number of Servings: 6

 

Submitted by: s.ray300 ()

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