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Coconut Milk Cracked Peppercorn White Bread

5 star rating
 

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Submitted by: s.ray300

 

This yeast bread is made with coconut milk and ground black pepper for an interesting slightly spicy flavor.
 

Ingredients

  • 1 can unsweetened coconut milk
  • 1/2 cup water
  • 2 pkgs dry yeast
  • 1 1/2 tsp salt
  • 2 teaspoons course ground pepper
  • 5 to 6 cups all purpose flour

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Method

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. Mix 5 minutes in a mixer with a dough hook until dough is well kneaded. Place in greased bowl let rise until doubled, covered with a towel. Punch down dough, lightly kneading and reform into ball. Let rise until doubled in size again. Grease 2 loaf pans and preheat oven to 400 degrees. Turn dough out onto a lightly floured surface. Divide in half. Lightly knead and shape 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: This bread is excellent with homemade soups and stews. Also great for hot or cold sandwiches.

 

Number of Servings: 8

 

Submitted by: s.ray300 ()

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