1 1/2 Tbsp Active Dry Yeast
3/4 C Sugar
Combine in the mixer for 10 seconds and let stand for 10 minutes while the yeast proofs and dissolves.
Add:
1/3 C Melted Coconut Oil
1 Egg, beaten
1 Tbsp Salt
7 1/2 - 8 C Bread Flour
Add flour one cup at a time, mixing well until it doesn't stick to the side of the bowl. Knead 2-3 minutes in the mixer. Cover and allow the dough to rise for 45 minutes or until doubled in size. Punch down. Put on a floured surface and divide into 3 sections. Spray bread pans (8.5" x 4.5") To prevent air pockets, roll the dough out with a rolling pin and then roll dough from bottom to top and put seam side down into greased pans. Cover and let rise 30 minutes.
Bake at 380 Degrees for 20 minutes.
Take out of bread pans and let cool on
a wire rack for at least 20-30 minutes before slicing.
a wire rack for at least 20-30 minutes before slicing.
Recipe adapted from Amber's Kitchen
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