Coconut Bread!

Okay, I'll admit. I have an obsession. With coconut bread that is! My mom and I always pick up a loaf on our grocery trips. It's so popular that when we get there, it's almost always gone. I used to just have to have it for breakfast(just one of those teen phases). It was soft white bread sprinkled with a buttery yellow coconut flake concoction. Well what do you know, I just happen to have a slice right here! Now wasn't that convenient! *Giggles* Anyways, I became determined to make my own bread ever since. I've failed  many times but so far this was my closest replica.

Totally different look (and slightly burnt) but who cares? It is after all, the inside that counts. Are you ready to bake? Too late! 3, 2, 1...bake!

Coconut Bread:

Ingredients:

For the dough:
2¾ cups of all-purpose flour
¼ cup of granulated sugar
2¼ tsp.of yeast(instant or activated regular are both fine)
½ tsp. of salt
4 tbsp. of unsalted butter
1/3 cup of milk
¼ cup of water
1 tsp.of vanilla extract
2 large eggs

For the filling: 
4 tbsp. unsalted butter
1 cup of sweetened coconut flakes

Directions:

1. Using the dough ingredients, combine the flour, sugar, yeast and salt in the bowl of a mixer with a dough hook.  Kneading with your arms is okay too :)
2. Combine the butter and milk in a small saucepan and heat until the butter is melted.  Set aside and let it cool, until the mixture registers 115-125˚ F on an instant-read thermometer.
3. Add the milk mixture, water, vanilla and eggs to the mixing bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until elastic and smooth, adding additional flour as needed (1 tablespoon at a time) until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  4.Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let it rise in a warm place until doubled in bulk, about an hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  If so, let it stand at room temperature for 30 minutes before proceeding.)

5.While the dough rises, add the filling butter to a small saucepan and melt until browned.  Set aside.
6. Transfer the dough to a lightly floured work surface and gently deflate.

7. Roll it into a ball, cover with a clean towel and let it rest for 5 minutes.
8. Roll the dough out into an approximately 12 by 20-inch rectangle.
9. Brush the dough with the browned butter.  Sprinkle the coconut flakes over the dough in an even layer.
10. Stack the strips on top of each other and again cut again into 6 equal slices.
11. Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
12. Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil near the end of baking.)
13. Remove from the oven and let rest in the pan 20-30 minutes.
14. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm or toasted.

Hearts <3's,

Xin Yi