1Tbspavocado or grape seed oil (or another neutral oil)
2Tbsptamari
1tspsmoked paprika
1Tbspmaple syrup
1/2tspliquid smoke*
1pinchsea salt
1/2tspblack pepper
Instructions
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Let cool for 10 minutes - it will continue crisping as it cools. Coconut bacon is great for adding to things like salads, sandwiches, dips, and more! Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month.
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
Add salt, sugar, fat to bowl. Stir.
Mix in the first 2 1/4 cups of flour and the bulbils.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour or until double in size at 50 C = 125 F (in oven, select bread proofing).
Turn out onto floured board and knead a little.
Preheat oven at 375 degrees F (190 C).
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes or until double in size at 50 C = 125 F (in oven, select bread proofing).
Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.