However, we recognize that some bakers prefer to work with volume measurements.
This recipe was developed using metric weights, and for best results we recommend measuring by weight. Store the bread, well wrapped, at room temperature for up to a week freeze for longer storage. Tip it out of the pan as soon as you're comfortable doing so, and transfer it to a rack to cool. To bake the bread: Bake the bread until it's golden brown on top and a digital thermometer inserted into the center reads 190☏, 45 to 55 minutes. To top the bread: Brush the top of the loaf with the melted coconut oil or butter and lightly press on the shredded coconut. Toward the end of the rising time, preheat the oven to 375☏. This should take 4 to 6 hours, depending on the warmth of your kitchen. They’ll be quite snug in the pan, which is OK.Ĭover the dough and let it rest (proof) until it rises even with the rim of the pan. Place the balls of dough into the prepared pan in two rows of three. Shape the pieces into balls by patting them down, folding the corners into the middle, then flipping the dough over and moving your hand in a circular motion to create a little tension, which will yield a smooth surface. Remove the dough from the refrigerator and place it on a lightly floured work surface. Gently deflate the dough and divide it into six pieces. Return the dough to the mixing bowl, cover, and let the dough rest (ferment) at room temperature for 4 or 5 hours the dough will have risen and look puffy. Refrigerate the dough for at least 12 hours.Ĭoat a 9” x 5” loaf pan with coconut oil or butter. Blog How 4 talented bakers took a stand for social justice this year
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