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24 Sep 2017


By Gracie Carroll

What To Make: Chef Adrian Forte’s Coconut Milk Bread Recipe

By Gracie Carroll

Coconut Bread Recipe 1

We’re lucky enough to share this amazing Coconut Milk Bread Recipe from Top Chef Canada finalist, Chef Adrian Forte, thanks to his participation in the #RiseForTheCure bake-a-long session that’s taking place today (Saturday, October 24th) from 10-4pm.

Hosted by KitchenAid Canada, you can tune in to the live baking sessions with some of Canada’s top chefs to join in on a special day of bread baking across the country to raise much needed funds for the Canadian Cancer Society, and those living with cancer during this difficult time.

Simply take part by through KitchenAid’s Instagram and Facebook channels between 10am – 4pm ET, to take part and and use the link here to sign up and donate what you can!

Today’s #RiseFoTheCure bake-a-long schedule includes:

Keep reading for how to make Chef Adrian Forte’s Coconut Milk Bread Recipe!

Coconut Bread Recipe 1

Coconut Milk Bread Recipe

What You Need:

Starter mix

1/4 cup Stoned Milled Organic Prairie Hard Red (Regular Breadflour or All Purpose can be used as a substitute)

1/4 cup coconut milk

1/4 cup warm water

Final Mix

2 1/2 cup Stoned Milled Organic Prairie Hard Red (Regular Breadflour or All Purpose can be used as a substitute)

1/2 cup Organic coconut milk (room temp)

1/4 granulated sugar

2 1/4 teaspoon dry active yeast

1 egg, beaten (room temp)

50g shredded coconut (unsweetend)

1/4 cup Unsalted butter, softened

1 tablespoon condensed milk

1 teaspoon kosher salt

What To Do:

In a small saucepan over medium heat, combine the ingredients for the starter. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.

Transfer to a non-reactive bowl and cover with plastic wrap. Let sit until the starter gets to room temperature.

Using a stand mixer with the paddle attachment, mix in all other ingredients until incorporated.

Once mixed, add in milk, starter, and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.

Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.

Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size. Flour your work surface and place your dough.

Divide into two equal pieces. Roll each piece into a log and place each log horizontally in a greased bread loaf tin. Grease tin with coconut oil or butter. Cover and let rise an additional 45 minutes.

30 Minutes before the proof is complete, preheat your oven to 375 Fahrenheit.

Once the loaf is finished proofing, baste with coconut oil and top with a liberal amount of shredded coconut.

Bake for 40 minutes, or until golden brown. You may need to rotate your pan halfway through the bake.

Let bread cool for 15 minutes before removing bread from pan. Let cool on a cooling rack.

Serve and enjoy!




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