Creole Bread

• 1/2 cup water, warm
• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
• 1 1/2 cups coconut milk, lowfat version
• 1/2 cup coconut oil
• 2 tablespoons sugar
• 1 teaspoon salt

1. Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
2. Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
3. Sift 5 cups of flour into a large bowl.
4. Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
5. Add all wet ingredients to the flour.
6. Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
7. Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
8. Put in greased bowl, cover with a damp cloth and let rise until double in size.
9. Punch down and knead for two or three minutes.
10. Make into two large or six small round balls.
11. Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.

water, yeast, sugar, white flour, coconut milk, coconut oil, sugar, salt

Taken from www.food.com/recipe/creole-bread-373033 (may not work)