No Knead Coconut Chocolate Chip Bread

FINALLY I got it right!!!!

Many years I was trying to bake my bread. But I failed.

Over and over I tried and failed. My family suffered through some stone like bread.

Each time that I stopped to think about it, I was UPSET.

I just wanted to bake a bread. I don't want to study science.

But this year I decided to bake again.

I found lots of mistakes that I had previously made.

I was in too much of a hurry to make it. Sometimes I used wheat flour instead regular flour. Next I accidently I used regular flour instead bread flour. How about yeast? I didn't know the difference between active and instant yeast. Why are there many different kinds of yeast such as active, rapid, and quick rise and even bread machine yeast? What the heck are they?!

This time, after a big deep breath, I studied more about yeast and flour.

After a few ok bread trials...I GOT MY BREAD RIGHT!

First time when my gorgeous, fresh baked bread came out of the oven, I did my silly little dance.

JuJu was looking at me and rolling her eyes like, "oh my lord! I am glad we are home and not in public."

I am more than happy.

Still I should say I am a beginner on baking bread and still need to understand baking more.

But this recipe will lead all of you to the happy moments. Even better! You don't have to knead the dough.

If JoJo can do it, everybody can.

Here we go!

For Basic Bread :

1 1/2 cups all purpose flour

1 1/2 cups bread flour

2 tsp quick-rise yeast

1 tsp salt

1 1/2 cups warm water (about 100F)

1 tsp white vinegar

And you need a 5 quart dutch oven to bake

parchment paper (optional) or cooking spray

For Coconut Chocolate Chip Bread :

2 cups Coconut flakes

1 cup dark chocolate chips

1. Put yeast in warm water. I use a big container with a lid for mixing ingredients.

2. Add flour and stir to combine. Add salt and vinegar to mix until no dry flour shows. (Don't put all ingredients at the same time. Follow through the steps.) The dough will look so sticky and soggy but don't worry.

3. Cover the container and leave it in a warm place for about 2 hours. I usually turn on the oven 170F about less than 40 sec and then TURN OFF the oven. Leave the dough container in the oven for about 2 hours.

4. Check your dough to see if it has risen double the original size. If it's not, leave it 30 more minutes. If it's ready, pull the dough out onto a lightly floured surface. Add 1 1/2cup of coconut flakes and chocolate chips to the dough and gently fold it to a big ball. Make sure coconut flakes and chocolate chips are combined well. If it's to sticky to handle, put a little bit of flour.

5. Carefully place the dough onto a parchment paper or floured surface. Sprinkle with 1/2 cup of coconut flakes on the top of the dough. Cover it with tea towel and let it rest.

6. When oven is reached to 450F, carefully remove the pot from the oven. Remove the lid and spray the dish with cooking spray or gently put the dough with parchment paper into the pot so it’s evenly distributed.

7. Bake 25 minutes. Then remove the lid. Bake 8 additional minutes. Take out the dutch oven and leave the bread for another 10 more minutes.

8. Now you can take out the bread and cool it off enough to cut.

9. ENJOY!! It's the perfect texture and is crusty on the outside as well as soft on the inside.

Before I baked this bread, I was afraid that would be a little too sweet...

actually, it turns out that it's perfect. It has just the perfect hint of sweetness.

NOTES:

1. If you want to bake just a basic bread, follow through this recipe without mixing coconut flakes and chocolate chips.

2. I strongly recommend to use quick rise yeast rather than rapid rise yeast. The quick rise yeast is a lot easier than any other yeast. Active yeast is very hard to use for me. I have to study it more later. Lots of food blogger say active yeast is the best for baking but I think active yeast is the hardest type to handle for beginners.

3. I recommend you to invest in a dutch oven if you don't have one. Before I bought one, it was too much of a hassle to bake bread. The dutch oven is headache free for baking.

4. This recipe is combined with some different bakers' tips including my lessons from the multiple mistakes. I thought that adding vinegar to bread batter is for sough dough bread only. But when I googled it, it says "Adding vinegar preserves gluten bonds, keeping them from popping. Adding an acid also keeps the yeast happy and helps it to work better. Small amounts vinegar will help my bread dough rise better. So USE Vinegar. You won't taste it. Some people will add olive oil, too. I was wondering why. I googled it says, "Fats work as tenderizers in breads by coating some of the proteins that form gluten, preventing them from hydrating and linking up to form large networks that would lead to toughness." How could I have know that?

5. I didn't have unsweetened coconut. So I use the sweetened coconut flakes. But as it turns out, they're not very sweet. To use sweetened/unsweetened coconut flakes or dark/semi-sweet chocolate chips are totally up to you.

Next time let's add something different into this basic bread recipe!

Hope you guys love this bread as much as my family did.

I asked my husband if he is a little tired of this bread. He said, "NOT YET!"