Corner Café

May 25, 2020

Coconut Swirl Bread Loaf

Filed under: Breads & Quick Breads — SeaDragon @ 5:00 pm
Tags: ,

I have been baking bread loaves almost every week because with the shortage of plain flour in the supermarkets recently, I just managed to buy only a bag of 5kg bread flour (bakers’ flour) a few weeks ago. Therefore I have to make use of it somehow apart from using it to substitute plain flour. Baking just plain breads constantly, it was getting a bit repetitive, so I decided to do a twist over the weekend as I also love Coconut Buns, but too lazy to do individual portion of buns. I combine the coconut filling into the bread loaf, hahaha…

Makes one 23cm x 10cm x 10cm loaf

320g bread flour
100g plain flour
20g milk powder
35g caster sugar
5g (1 teaspoon) salt
8g (2 1/2 teaspoons) instant dry yeast
180ml lukewarm water, adjust as necessary
35g butter, cubed

Water-Roux Paste:
25g bread flour
125ml water

Coconut Filling:
100g desiccated coconut
70g caster sugar
30g butter, softened
30g egg, lightly beaten

Please refer to the posts on making Japanese-Style White Bread Loaf (I have increased the quantities slightly here to make a slightly bigger loaf) and Coconut Buns (filling only) for the methods. After the first proof of the bread dough, punch down, knead lightly, then roll out to about 30-40cm long with about 8-10cm width rectangle, don’t have to be accurate here, just make sure the width of the rolled out dough can fit into the length of your tin. Spread the coconut filling evenly on top. Then roll up from the short side like a Swiss roll. Place the roll into the greased tin, sealed side down, and let rise again until double in size. If you prefer, use the leftover beaten egg from making the coconut filling to brush lightly on the risen dough. Bake in preheated 175°C oven for about 30 minutes, or until golden brown.

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