500gr Flour
10gr Salt
25gr Sugar
5gr Yeast
200gr/4 Eggs
90ml Coconut Milk
20ml Coconut Oil
5ml Coconut Essence
50gr Dessicated Coconut                    11gr Unsalted Butter
½tbsp Cinnamon
¼tbsp All Spice
1 – 2tbsp Honey

1. Dissolve the yeast and sugar in warm coconut milk and coconut essence
and let the yeast to proof for 5 minutes or till the yeast becomes frothy.
2. In a large mixing bowl, add the flour, sugar, coconut oil and salt. Mix well.
3. Create a well in the middle of the flour mixture, add the yeast mixture and
eggs and begin to mix with your hands or mixer until a mass of sticky
dough is formed.
4. Mix on low speed for 4 minutes and increase speed and mix for 4
minutes. Once dough is smooth and elastic, transfer to another mixing
bowl.
5. If using your hands, transfer the dough to a floured work surface and
begin to knead dusting the table with a little bit of flour at a time to prevent
the dough from sticking to your work surface.
6. After about 10 minutes of working the dough, it should become smooth
and elastic. Transfer the dough to another mixing bowl.

7. Coat it with a little oil to prevent it from drying out and cover with a damp
cloth. Place in a warm place to rise for one hour or until it's doubled in
size.
8. After one hour, bring out the dough and punch it down to remove excess
air. Please don’t beat your dough to death!
9. Transfer the dough back to the work surface. Divide it into four equal parts
and shape each into a loaf.
10. Prepare four loaf pans by greasing them with oil and dusting them with
flour.
11. Place the shaped dough inside the prepared loaf pans, cover and leave to
rise for 30 minutes.
12. Preheat oven to 180°C.
13. After 30 minutes, place the loaves inside a 180°C preheated oven and
bake between 20 to 25 minutes or till a toothpick inserted in the middle of
the bread comes out clean.
14. Leave to cool for a couple of minutes and enjoy!
15. For the compound butter, soften unsalted butter to room temperature and
blend in the flavor ingredients with an electric mixer or a spatula, beating
at medium speed until completely blended (1 to 2 minutes).
16. Let the butter stand for an hour in a cool place, covered, so the flavors
can develop; then refrigerate to harden.
17. Before refrigerating, you roll the butter into logs with wax paper or baking
paper; Butter can be made several days in advance of use; or it can be
frozen for up to three weeks.
18. Wrap it very tightly before refrigerating or freezing, in double layers of
plastic wrap and freezer bags, since butter absorbs other flavors and
odors like a sponge.

Hope you have as much fun munching it as you did making it, not just today, but every single day