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Coconut Milk Loaf (bread machine recipe)
21.08.2023 - 11:54 / theunconventionalgardener.com / Emma Doughty
This is one of a series of posts looking at what we might eat on Mars, where most food would have to be shelf-stable, tinned or freeze-dried. You can find other posts on this topic under the Martian Meals tag.
If you read through the reports from the various analog missions (people simulating aspects of spaceflight missions without leaving Earth), one of the recurring features is the importance of fresh bread. During missions that involve a bread machine, it features heavily as a boost to both dehydrated rations and crew morale.
A lot of bread machine recipes (at least, the ones that come with the booklet that accompanies the machine) rely on shelf-stable ingredients. Powdered milk features heavily; it allows you to setup the machine on a timer to come on hours later, without worrying about the milk spoiling.
That hasn’t been an option for me for ages, due to my cow’s milk intolerance. (However, I have recently become aware that Delamere has started doing whole goat’s milk powder, and I have some to try.)
Ryan and I rely on our bread machine, and have bought only a handful of loaves since the beginning of the pandemic. We have been adding to our repertoire, with flatbreads and burger buns joining the ranks of sliceable loaves. Some rely on fresh milk or yoghurt; others don’t.
The latest addition to our loaf roster is one I adapted from a Facebook video. Originally for a handmade loaf, I have adjusted it to suit the bread machine.
(*Or replace the water and the coconut milk powder with 200ml coconut milk.)
In our bread machine, the ingredients go in as they are listed. I use the 750g loaf and the basic bread settings, and it browns up nicely.
It doesn’t taste of coconut. What you end up with is a nice, light-textured white loaf.
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