Baked, Bread
Comment 1

Mini Coconut Loaves

Everyone who loves baking knows how relaxing and enjoyable it can be. Although I am a nervous novice to baking, I think a snow day like this calls for a recipe with little warmth to it like baking a crusty loaf. It is always exiting to see how to my yeast will work on a given day and how your loaf turn out to be. I have hardly begun to scratch the surface of baking, but I think my efforts bore a delightful fruit today.

Sri Lankan traditional crusty coconut loaves in other words the mighty ” Roast paan” (double baked bread) is a something I always loved whether it was for breakfast, lunch or dinner. Loaded with coconut oil and baked to crispness it can augment any type of curry or stew. It can even serve as a tea time snack with a savory relish or just as is.

So here it goes.

4 cups of flour
1 sachet of yeast
2 tsp sea salt
3 tsp sugar
Melted Coconut oil 1 cup

What I usually do is mix everything with a wooden spatula and knead away while listening to my favorite music, until I get a smooth dough.

IMG_1491075323496

Then I leave it to rise in counter until roughly doubles.Then take the dough out and spread on the work surface without deflating it too much. I know that lot of bread recipes calls for punching the dough out, but in recent years I have learned not to.

20170401_163053 (2)

Cut it in to 8 equal pieces and knead each piece about 5 times. Flatten them with your hand and stack in a bread pan against one another to rise just above the pan. Spread some flour mixed in oil and shortening/ margarine in between each two little loaves to prevent them from sticking with each other. Bake your loaves in 450-degree oven about 30 minutes.

For second bake, separate the mini loaves and lay them flat in a baking sheet and bake in 450 degree oven again for about 10 minutes per side until they are crispy outside.

IMG-20170401-WA0001 (2)

Serve them fresh out of oven with a Yellow curry and a Coconut Sambol, red fish curry or smothered with your favorite spreading and with tea. There are just so many ways you can serve these and combine with meals. so I will not limit your imagination.

I hope you will love this recipe as much as I do and please share in the comment section if you love it and your spin off of it.

Happy Roast Paan time everyone !

1 Comment

  1. Dan says

    The crustiness outside and the great aroma coming from fresh coconut oil makes you wanna go endlessly. Great with Clam Chowder as a dipping on a snowy day in New England.