1 package (2¼teaspoon) Active dry yeast
3 tablespoons) Warm water (105F- 115 F)
1 can coconut milk (14-15oz) divided in half
4 tablespoons unsalted butter
1 large egg
¼ cup powdered milk (I used full fat milk)
½ cup Sugar
½-1 teaspoon salt
3½ cups to 3¾ cups all purpose flour
2 -3 tablespoon raw sugar optional (for the top)
In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
Dump everything into the yeast mixture. Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
Add in enough additional flour (if needed) to make soft dough. Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
Punch the dough down.
At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls.
Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deep golden brown and the bottom of the lo loaf sounds hollow when tapped, 20 to 25 minutes.
Remove from the baking pan and let it cool. I like to eat mine when it is still warm.