Soft & Fluffy Pan Coconut Bread

Steps

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1. 1
   In a large bowl, combine the all-purpose flour, instant yeast, salt, and brown sugar. Mix everything together using your hands or a whisk until well incorporated.
   ▶ ≈0:03
2. 2
   Add the fresh grated coconut to a blender with hot or lukewarm water and blend until smooth.
   ▶ ≈0:38
3. 3
   Pour the blended coconut mixture into the dry ingredients and mix until combined. Add more liquid if needed to achieve a soft, manageable dough.
   ▶ ≈0:59
4. 4
   Knead the dough for 5 minutes, pulling the edges toward the center and using your knuckles to press and smooth it out.
   ▶ ≈2:07
5. 5
   Add melted butter to the dough and continue kneading until the butter is fully incorporated and the dough is no longer sticky.
   ▶ ≈3:09
6. 6
   Brush the top of the dough with butter, cover it with a cloth, and let it proof in a warm place until doubled in size, about 1 hour.
   ▶ ≈4:05
7. 7
   Butter two 9x13-inch baking pans. Once the dough has doubled, gently press it down and divide it evenly into two portions.
   ▶ ≈4:12
8. 8
   Press each portion of dough into the prepared pans, gently pushing it toward the edges. If the dough springs back, let it rest for a couple of minutes before pressing further.
   ▶ ≈4:48
9. 9
   Cover both pans with cloth and let the dough proof again in a warm place until doubled in size, about 1 hour.
   ▶ ≈5:28
10. 10
    Score the dough with a knife to divide it into 9 to 12 pieces. If the dough deflates slightly, allow it to rise a bit more.
    ▶ ≈5:42
11. 11
    Pierce the dough all over with a fork.
    ▶ ≈6:09
12. 12
    Generously brush melted butter all over the top of the dough, making sure it's evenly distributed. This creates a nice crust and adds crispiness.
    ▶ ≈6:55
13. 13
    Place the pans in a preheated 350°F oven and bake for 30 to 45 minutes until the bread is golden brown on top.
    ▶ ≈6:22