1/2 cup water, warm
2 teaspoons instant yeast
2 teaspoons sugar
5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
1 1/2 cups coconut milk, lowfat version
1/2 cup coconut oil
2 tablespoons sugar
1 teaspoon salt
Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
Sift 5 cups of flour into a large bowl.
Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Put in greased bowl, cover with a damp cloth and let rise until double in size.
Punch down and knead for two or three minutes.
Make into two large or six small round balls.
Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.