Coconut Milk Bread

This is an amazingly soft and moist bread with a subtle coco-nutty flavour that you don't want to pass up!

Ingredients:

270g bread flour
30g plain flour
40g caster sugar
1/2 tsp salt
1 1/2 tsp dry instant yeast
1 egg
170g coconut milk
1 tbsp vegetable oil

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ]. 
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 3 equal portions.  Roll into balls.  Cover and rest for about 10 mins.
• Flatten each dough into a rectangle and roll it into a tight cylinder.    Pinch the seam at the end to close.  Place the dough, seam side down, into a greased loaf pan.  Loosely cover with cling wrap and let them rise until just about doubled in size.
• Bake in a preheated oven (175 deg C) for about 25 minutes or until golden brown.
• Remove the bread from the pan and brush the top with butter.