_:n5581fe9f312048049536479b75b5a174xb0
<http://schema.org/recipeInstructions>
"<ol class=\"recipeSteps\"><li>Stir the yeast and honey into 200ml of tepid water, then leave for a couple of minutes to bubble up a bit.</li><li>Peel and mash the banana. Crack the egg into a bowl and beat together.</li><li>It’s best to use a stand mixer for this. Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch of sea salt in the bowl and combine using the dough hook. </li><li>Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let prove for 1 hour.</li><li>If working by hand, combine the wet ingredients in a bowl. Mix the coconut, flour and salt in a separate bowl, make a well in the centre, then tip in the wet ingredients and yeast and pull together, using your fingers then hands, until well combined. </li><li>Turn out onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let prove for 1 hour.</li><li>Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball. </li><li>Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.</li><li>Preheat the oven to 200ºC/400ºF/gas 6. </li><li>Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped. </li><li>Transfer to a wire rack to cool a little. Delicious served warm with chopped mango, fresh mint and yoghurt hit with lime zest and juice, and honey.</li></ol>"
<https://www.jamieoliver.com/recipes/bread-recipes/coconut-bread/>