I have so many fond memories of sitting around the dinner table with my family in Honduras. The intoxicating aromas of soups, yuca, roasted meats, filling the room as plate after plate are passed around with gusto. And then there is this unassuming dense little coconut roll on the side being dipped into a variety of sauces until you are left positively bursting.
That dense little bread is one of the most wonderful things you can eat when you visit Honduras. Pan de Coco is a classic bread that can be found in most households, on the streets, and in the markets in Honduras. This is without a doubt my all-time favorite bread to eat, especially when it’s warm out of the oven. I like to top mine with shredded coconut to add a nice toasted flavor and texture.
One of the most important things to consider for a flavorful pan de coco is the quality of the flour you use. You want to make sure you use a high quality flour when mixing your dough. I opt to use the Heritage All Purpose and Heritage Bread Flours from Sunrise Flour Mill to make this simple loaf, and you can always replace 50 grams of flour with the Heritage Whole Wheat Flour.
This recipe has been made by thousands of you all over the world, and is the whole reason why I started a career in food media in the first place. I hope to see more of you continuing to bake Pan de Coco this year!
Sourdough Pan de Coco
Ingredients
Method
- Mix together all of the ingredients and let ferment at room temperature for 4 hours. Use immediately or put into the fridge overnight and use from the fridge.
- Warm the coconut milk and the water slightly, on the stovetop or in the microwave is fine. Just make sure it isn't boiling or too hot. Combine into a bowl.
- Add the sourdough preferment and dissolve into the warm coconut and water mixture.
- Use your hands to mix in all other ingredients until incorporated. Turn it out onto the countertop and knead with your palm until it is smooth. Alternatively, you can mix it well and just let it be or use a kitchen aid mixer with the paddle attachment. Either way is fine, just make sure you aren't overworking the dough.
- Let this mixture ferment in the bowl for 5 or 6 hours. You don't need to stretch and fold this dough. You just need to look for an increase in volume and a nice, smooth surface. If you don't want to bake on the same day, you can put the bowl in the fridge and let it continue to ferment in a cold environment for up to 12 hours and then move on to the next step.
- After you're done with your initial fermentation, it's time to shape and proof. Flour your work surface and dump out your dough.
- Divide into three pieces. Roll each piece into a log and place each log horizontally in a greased baking tin. You can grease your tin with coconut oil or butter. Let this proof for about 3-4 hours.
- 30 Minutes before the proof is complete, preheat your oven to 375 Fahrenheit.
- Once the loaf is done proofing, baste with coconut oil and top with a liberal amount of shredded coconut.
- Bake for 40 minutes, or until golden brown. You may need to rotate your pan halfway through the bake.
- Remember that this bread is BEST when eaten hot out of the oven.
- Enjoy!
Notes
