Ok, 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.
Now 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.