Coconut Cream Bread
Have Cake Will Travel
1/2 cup (80 g) raisins
1 tablespoon (15 ml) dark rum
2/3 cup (160 ml) coconut cream, such as Kara™, or full-fat coconut milk
1/3 cup (80 ml) water
1/4 cup (48 g) Sucanat
1 1/2 teaspoons active dry yeast
3 cups (375 g) all-purpose flour, more if needed
3/4 teaspoon fine sea salt
1/2 teaspoon any oil, to coat bowl
Non-stick cooking spray
Combine raisins and rum. Heat for about 30 seconds in the microwave. Let stand.
Combine cream and water; heat to 100°F (38°C). Add Sucanat and yeast: let stand a few minutes to let the yeast bloom.
In a large bowl, combine 2 cups (250 g) flour and salt.
Add wet ingredients into the flour, and start mixing. Add the remaining flour, as needed.
Transfer to a lightly floured surface and start kneading for about 8 to 10 minutes, until the dough is smooth and pliable. Add more flour, a little at a time, if the dough is too wet. Knead in the raisins/rum preparation toward the end of kneading time, until well incorporated. Shape into a ball.
Lightly coat a large bowl with oil. Turn dough around to coat, cover, and let rise for 90 minutes.
Punch down dough,
Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. Place dough into pan.
Let rise in a warm place for another hour.
Preheat oven to 375°F (190°C, or gas mark 5). Loosely cover bread with aluminum foil.
Bake for 25 minutes, remove foil. Spray top with non-stick cooking spray, oil, or water. Bake for another 10 minutes, or until golden brown on top.
Remove from pan and let cool on a wire rack. Let cool completely before slicing and storing.
One chard leaf, shmear of hummus, slice of the veggie loaf, avocado, tomato and cucumber. Yum!
Sunday we just hung out and let Keaton go play for a while with his friends. Then in the late afternoon we all went up to Cold Springs Tavern to watch Keaton's guitar teacher's band play. Can't wait for more of that type of stuff this summer.