Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 35 mins
Servings:
8
Yield:
1 loaf
Ingredients
Directions
Combine water and yeast and let sit until foamy, about 10 minutes.
Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.
Cook’s Note
If using a bread machine, add the dry ingredients, then start the machine on the dough cycle and slowly add the coconut oil and yeast mixture.
If you are using a clay baker, soak the baker in water while preheating the oven. Bake the bread for 30 minutes with the cover on, and bake uncovered for 15 additional minutes to get a nice brown crust on top.
I also use this recipe for naan (just roll out into 1/4-inch-thick discs and fry on a griddle) or pizza (skip the second rising and just roll it out). I use coconut oil or olive oil around the edge of the pizza dough to give the crust a nice golden brown color.
Use 2 1/4 teaspoons of yeast and a bit more salt if making this recipe at a low altitude.
Nutrition Facts (per serving)
| 230 | Calories |
| 8g | Fat |
| 35g | Carbs |
| 6g | Protein |
