Baking with coconut oil: a short video

P1170442Ok, so I have posted about the wonders of baking with coconut oil before in THIS post, and while I’m sure my photos were very convincing, I just had to take a little video to really show you how beautifully the coconut oil conditions the bread. 

P1170440Now we can’t give the coconut oil all the credit, the starter does a lot of work to make the dough soft and fluffy, but the coconut oil takes it from wonderful to heavenly.  Beware though, one afternoon I baked two loaves of this bread right before a few family members dropped by, and ended up with nothing but crumbs to use for sandwiches the next day. 

The best thing about coconut oil is that a little goes a long way in baking.  Typically one tablespoon is enough for 2 loaves of bread.  I’ve never tried more- since I don’t really need to- but you could give it a try.  The more you use, the more you would probably be able to taste the coconut (with one tablespoon you don’t taste it at all), but that could be delicious in a sweetbread.  One last word of caution: I would not substitute coconut oil for a recipe that calls for olive oil, or any other savory bread.  This oil is inherently sweet, and might ruin the flavor of a loaf intended to be savory. 

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