WHITE BREAD Old Fashion (Agave & Coconut Milk)

WHITE BREAD Old Fashion (Agave & Coconut)

The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A friend (Kathleen Leblanc) gave me a bread recipe using Agave Syrup in place of sugar. Starting my quest of using Agave.

The version shown here is my tweaked version to suit my tastes. I use Coconut Milk rather than regular milk , other milks, or water.

Adding extra Agave to sweeten the dough and this also makes excellent Cinnamon Roll dough.

I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes
Servings 1 Loaf


  • 4 Cups 4 to 4 1/4 all-purpose flour
  • 13.5 Oz Can Coconut Milk - Unsweetened (warmed)
  • 4 teaspoons Rapid rise yeast
  • 4 Tbls Agave Liquid Sweetener Warmed
  • 1 Large Egg raw whisked Warm-Room Temperture
  • 2 Tbls Butter - melted but only warm not hot
  • 1 1/2 teaspoon Salt


  • SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going.
  • PLACE Flour in bread machine. Make a hole in the flour pile with your finger (Volcano looking) and pour the salt into the hole in the flour, then cover the hole.
  • COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and Yeast. Whisk and allow to "grow" 5 to 15 minutes.
  • COMBINE in yet another separate bowl the whisked warm raw Egg, and melted but only warmed Butter. Whisk to combine. {DO NOT heat the butter so hot, it cooks the egg when they are combined)
  • COMBINE the Milk/Agave/Yeast mixture with the Egg/Butter mixture and whisk to combine all the liquids.
  • POUR combined liquid mixture gently around the edges of the flour/salt volcano in the bread machine. Let the bread machine starting running through Quick, Dough, cycle (Mix & Rise normally about 45 Minutes) This is normally a manual override setting on most bread machines. (A mixer and dough hook could be used. Or the old fashioned method of kneading on a bread board.
  • After the machine runs through its dough cycle ( about 45 minutes). Pull the dough out and place on a floured bread board. Knead and add extra flour if needed to get to proper consistency (just beyond sticky). Stretch and pat dough to about 1 in thick. Then Roll up and pinch seal the long seam, and tuck the two ends under to form your loaf. Pinch sealing the fold under also.
  • PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become the area to raise the loaves. Put a thin layer of olive oil on all exposed surfaces of your dough loaf. Place the dough loaf in your greased bread pan with the sealed edges down. Cover the loaf/pan with a floured towel and place on your warm stove top. Just not directly above any oven vent that may get overly hot.
  • Let the loaf raise until doubled. About 45 minutes.
  • Gently place the raised loaf in the preheated 375° oven and bake for approximately 25-30 minutes or until golden brown. When finished baked loaf is tapped, it sounds kind of hollow if everything went well.
  • While hot remove from the loaf pan. Carefully to avoid collapsing the top. For a soft crust rub butter on all surfaces of the loaf while still hot. Cover with a towel until cooled. Once cooled completely. The loaf can be sealed in a bread bag.


You can make the dough without using a bread machine using traditional methods and arm power.


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