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Sourdough Pan de Coco

Bryan Ford
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Chef notes

This bread will be soft enough to pull apart when it comes out of the oven so don't miss out on eating it warm. Traditionally not too sweet, this bread is usually served with different soups and beans. In fact, once upon a time, it was not even leavened at all. My version, however, is different in both of those regards, as I like to sweeten it up just a tad and also, I enjoy a much fluffier, softer version than what you might traditionally find.

The most significant difference in my version is that I'm using my sourdough starter, which makes this pan de coco naturally leavened, and thus healthier and easily digestible. Most importantly, it's more delicious to eat this way. The process is not too complicated, so make sure you have as much fun as possible when making it!

Technique tip: Remember that this bread is best when eaten hot out of the oven.

Swap options: Canned organic coconut milk works here, and you can use sweetened or unsweetened shredded coconut, depending on your preference.

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