As a child, this bread was a staple in our home. We only ate packed breads (meaning bread like the ones found in plastic in bread aisles in many grocery stores) when we ran out of time to bake bread for the week. This was a seldom practice though. A simple and delicious recipe. If you are looking for a different flavor, it will be worth your time.
Preheat oven to 400 degrees
6 cups all purpose flour (In Colorado, I use high altitude flour or my own heirloom wheat flour)
2 1/2 tablespoons vegetable shortening or butter
2 tablespoons instant yeast
2 teaspoons salt
1 tablespoon sugar
2 to 21/2 cups warmed, but not hot coconut milk, unsweetened. I like fresh coconut milk, but the can stuff is okay. Just dilute with water to a whole milk fluidity.
Mix all ingredients together and knead for 8-10 minutes to relax gluten. Roll into a ball and place in a greased bowl to rise for an hour. Remove and knead for about 1 – 2 minutes. Bake on piece in a large bread pan or divide into 6 pieces and shape into rounds. Place on well-greased baking sheet and flatten slightly. You may also lightly slit tops. Bake for 25 to 30 minutes until golden brown.