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| Virgin Palm Oil Bread |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Virgin Red Palm Oil is one of nature’s most abundant sources of antioxidants, containing the full range of carotenes (precursors to Vitamin A) and tocotrienols (Vitamin E). Because it is unrefined, it has a strong flavor which is familiar to African cuisine. But when used in a home-made bread recipe such as this, it looses much of its strong flavor, and gives the bread a unique look and taste which is simply delicious, while adding significant antioxidants to your diet.
Servings: 2 loaves
Preparation Time: 2 hours
- 2 3/4 cups warm water
- 2 teaspoons sugar
- 4 teaspoons dry yeast
- 1/3 cup virgin palm oil
- 1/2 cup cane sugar
- 4 cups whole wheat flour
- 3+ cups all purpose flour
- 1 scant tablespoon salt
Put warm water in a large mixing bowl and add two teaspoons sugar. Sprinkle yeast over water and let sit for about ten minutes until bubbly. Then add in the rest of the ingredients in the order given, adding more flour as needed. Knead dough until smooth and elastic, then put back in bowl, greased or floured, and let rise until double, about 45 minutes. (Depending on where you live it might take longer or less time.)
When risen, punch down dough, then let rest while you grease two loaf pans OR two cookies/baking sheets with coconut oil. Shape loaves and place in/on baking pans or sheets. Let rise until double, about 45 minutes. {Again it varies.}
Heat oven to 350 degrees when loaves are nearly double. When risen (if doing loaves on sheets, score the top) bake for about half an hour, until the tops are a nice brown color. Remove from oven, then loosen sides of loaves then let cool 5 minutes. Then remove them from the pans to prevent a soggy crust. Let cool completely before slicing.
A note – the palm oil will make the bread an orange color. It reminded me of pumpkin bread. 🙂 It has a bit different taste from the oil no doubt, but it’s very good and I love it!
Recipe submitted by Ra’chel, Heredia, Costa Rica
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