How to Make Coconut Mesh Bread Without Molds and an Oven

How to make Coconut Bread

• 1

  Soak the yeast

  First, warm up 220ml (1 pack) of unsweetened fresh milk to about 40 degrees Celsius (so that you can feel the warmth when you hold your hand over the surface of the milk), then turn off the heat.

  Next, add to the warm milk: 2 tablespoons of sugar, 1 teaspoon of yeast, then stir well, and let it sit for about 10 – 15 minutes until the yeast expands into a crab brick-like mass.

  Note:

  • The water temperature to activate the yeast should be between 35 – 40 degrees Celsius, not higher, as it will kill the yeast or weaken its activity.
  • If after about 10 – 15 minutes, the yeast shows no signs of expanding into a mass, you must reactivate the yeast from the beginning with warm milk.

  

  
• 2

  Mix the dough

  In a bowl, add 400gr of all-purpose flour, 3 beaten eggs, 1/3 teaspoon of salt, and the activated yeast milk mixture. Then mix well for the ingredients to stick together.

  Next, use your hands to knead the dough using the Folding and Stretching technique, specifically:

  First, fold the dough over, then use the back of your hand to press and stretch the dough away. Note to press and stretch the dough away, not downwards. Next, rotate the dough 90 degrees and repeat the two steps above for 15 minutes.

  When the dough is smooth, add 1 tablespoon of vegetable butter to the dough, then continue kneading until the dough forms a smooth, elastic ball that does not stick to your hands.

  How to tell if the dough meets the requirements:

  • The dough is smooth and elastic, with good elasticity.
  • The dough does not stick to the hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.

  After kneading, place the dough in a bowl, cover it tightly with plastic wrap, and let it rise for about 1 hour until the dough doubles in size.

  

  

  

  
• 3

  Cooking coconut filling

  Heat a pan on the stove, add 500g of grated coconut, 2 tablespoons of sugar, a little salt, and stir well over medium-low heat until the sugar dissolves.

  Next, gradually add 2 tablespoons of glutinous rice flour to the pan with the coconut and continue to stir until the filling is sticky and cohesive, then turn off the heat.

  Tip: Depending on individual taste, you can add more or less sugar.

  

  

  

  
• 6

  Baking the bread

  Place a layer of clean sand about 5cm – 7cm thick in the pot, cover it with a layer of aluminum foil, and a layer of parchment paper to completely seal the cut surface, then place the bread inside.

  Put the pot on the stove, add another tray containing sand to tightly cover the pot’s opening, then bake the bread over medium heat for 30 minutes until the bread is golden brown and fragrant, then take it out to cool and enjoy!

  Note: You should use a thick-bottomed pot to prevent burning the bottom while baking.

  

  

  

  
• 7

  Finished product

  The Coconut Grid Bread has a golden-brown crust, soft and fragrant, with a slight chewiness combined with the chewy, sweet, and rich coconut filling, creating a delightful texture in your mouth.

  Although baked in a pot and without the need for specialized cutting molds, the bread still retains its delicious flavor, rivaling that of store-bought bread! Let’s try making it right away!