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Coconut sandwich bread

Why not revisit your bread by adding an exotic ingredient? Take your customers on a culinary journey with this coconut sandwich bread recipe!
Sandwich bread is rich in sugar and fat with a tight, soft crumb. It is enjoyed all over the world (it is actually the world’s most popular bread!) Its exceptional preservation properties make it particularly suitable for your snack range. You probably already offer it: you can adapt the recipe to your customers’ preferences by simply changing a few ingredients.

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Ingredients

Weight Percentage
Wheat Flour
1000g
100%
Water
580ml
58%
Salt
16g
1,6%
Saf-instant® Red yeast
15g
1,5%
Sugar
80g
8%
Margarine or fat
80g
8%
Dried coconut
20g
2%
TOTAL
1791g

Method

  • Kneading: Knead like a traditional sandwich loaf at high speed from 3 to 6 minutes depending on your equipment. Add the dried coconut at the end of kneading.
  • Dough temperature: The temperature of the dough must be 27°C.
  • First proving: Not necessary.
  • Division: Divide the dough into pieces weighing 800g.
  • Resting: Allow to rest for 10 min.
  • Shaping: Form the sandwich loaf in a mould.
  • Final proving: Allow to ferment for 1h30 at 32°C.
  • Baking: Bake in the oven at 220°C for 35 minutes.
You can embellish the bread with dried coconut before baking. All you have to do is stick it on with a little water beforehand. 

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