Coconut Bread

With all the amazingness of coconut oil that I have reading about everywhere, I decided I need to eat more of it. I had a hard time figuring out how to get it in my diet, dont know if you have ever eaten plain and solidified coconut oil, but my advice…DON”T!! I have tried it in soup, coffee, and salads, none of which were pleasant. I finally came up with putting it in my bread and on my bread in place of butter, and it is YUMMY! Here is the recipe:

Coconut Whole Wheat Bread
2 tablespoons active dry yeast

1/4 cup mild honey
2 large eggs
4 cups whole wheat flour
2 cups all purpose flour
1 tablespoon kosher salt

In the of 5 qt bowl of stand mixer, dissolve the yeast and honey in the milk and let stand until foamy 5-10 minutes. Add eggs,salt, both flours and coconut oil knead with dough hook on low speed. Add a little more flour as needed for the dough to come away from the sides of bowl. Knead until dough is smooth, 5-7 mins. Knead dough on counter then place in lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm spot(**) until doubled in size, 1-1 1/2 hours.
Butter 2 9×5 inch loaf pans
Punch down dough, scrape onto clean surface cut in half, roll into dough shapes place seam side down into pans, press to flatten them into pans. Cover with kitchen towel and let rise until double in size 45-60 mins.
Pre-heat oven to 350 F. Position a rack in the middle of the oven. Bake until they are honey brown and hollow when tapped on the top, 25-35 mins. Cool for 3 minutes, then remove from pans and let cool on racks.

(** )I usually turn on my oven to 250 and let it rest on top of the stove, this way is alot faster. Just be sure to rotate the bowl so it doesnt get to hot.