Coconut milk bread
Ingredients
For the dough..
- 2 1/2 cups All purpose flour/ Maida
- 1 1/8 tsp Instant dry yeast
- 1 tbsp Sugar
- 3/4 tsp Salt
- 1 tbsp Milk powder
- 2 tbsp Fresh cream
- 1 tbsp Oil
- Coconut milk- 1/2 cup + 2 tbsp
For the Tangzhong
- 2 tbsp Flour
- 130 ml Water
Directions
For the Tangzhong..
In a saucepan ,mix water and flour without any lumps .
Heat it .Let it thicken . Keep stirring . Turn off the heat .
Let it cool well .
For the dough
In a bowl mix flour ,yeast ,sugar ,fresh cream ,milk powder and salt .
Mix well .
Keep ithe coconut milk ready .
Mix the coconut milk and tanghzong well.
Add this to the flour mixture .
Knead well for 6-7 mins .
Add oil .
Knead for another 3 mins .
Shape it into a ball and apply oil . Place it into a well oiled bowl .
Cover it with cling film .
Let it double in size .
Gently punch down the dough .
Knead for a minute or two.
Roll it into a rectangle .
Roll it tightly .
Shape it into a log .
Place it in a well oiled loaf tin . Cover it with cling film and let it rise . Meanwhile pre heat the oven at 180 degree c with both top and bottom rods on .
Apply water /milk and sprinkle basil seeds . Make a tent with aluminum foil and bake at 180 degree c for 25 mins . Now remove the aluminum foil and milk wash or apply butter . Place the tin back in the oven without the aluminum foil and bake for another 4-5 minutes with the top rod on .
transfer the loaf to a wire rack and apply butter .
Allow it to cool for atleast 2 hrs before slicing .
