Soft Coconut Milk Loaf

Recently we’ve been enjoying really soft bread. Sainsburys sell a soft batch loaf and it left me wondering what do you need to do to make really soft bread? It seems the answer is adding some sort of milk and making a very wet dough. My loaf used coconut milk, but I’m sure almond or soya milk would work well too . Based on a recipe by Dan Lepard, for The Guardian, it makes a wonderful soft and light bread perfect for toast or sandwiches.

Soft Coconut Milk Loaf
Rising & baking time 2 hrs

375ml coconut milk
100ml cold water
2 tsp fast-action yeast
75g vegan margarine, plus extra forĀ greasing the tin
625g strong white flour
25g caster sugar
Scant 2 tsp salt
Oil for kneading


1. Boil the milk, then tip into a bowl and leave to cool, stirring in the cold water to bring down the temperature. When it is gently warm, beat in the yeast and leave for five minutes to dissolve.
2. Melt the margarine.
3. Put the flour, sugar and salt into a large mixing bowl. Pour in the milk & yeast, followed by the margarine.


4. Work everything to a rough but evenly mixed dough with a wooden spoon. I now added 1 tsp of water to make quite a wet dough.


5. Cover the bowl with a tea towel and leave for 10 minutes, then lightly oil a patch of worktop and knead the dough for 10 seconds. Return to the bowl and leave to rise for an hour.
6. Grease the inside of a large loaf tin and shape the dough into two balls and in the tin.


7. Leave to rise by half, flour the top, cut a slash down the middle and bake at 180C/gas mark 4 for 50 minutes. Remove from the tin as soon as it’s baked and leave to cool.



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