{"id":319,"date":"2010-03-14T06:07:36","date_gmt":"2010-03-14T10:07:36","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=319"},"modified":"2010-03-14T07:04:09","modified_gmt":"2010-03-14T11:04:09","slug":"pain-heloise","status":"publish","type":"post","link":"http:\/\/www.breadcetera.com\/?p=319","title":{"rendered":"Pain H??lo??se"},"content":{"rendered":"

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Having made the commitment at the beginning of this year to eat only foods that are fresh, unprocessed and nutritious, I know what it feels like to give up foods that one has become accustomed to and has enjoyed over the years. It was therefore with a great sense of empathy that I learned that H??lo??se, the 10? year old daughter of my good friend Flo (author of the wonderful food blog Makanai<\/a>), was recently instructed by her physician that she needs to exclude all dairy products from her diet. A French young lady who can no longer eat ice cream, butter or cheese? Quelle horreur!<\/em> And that’s not to mention the prohibition on all the butter-enriched sweet breads and pastries for which the French have become famous. This is a situation which must be rectified!<\/p>\n

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Most sweet breads use butter and milk as ingredients to get the soft, tender crumb characteristic of these types of breads. But who’s to say that the fat and milk need to be of animal origin? ?An ideal, non-dairy source for these ingredients is the coconut. ?Coconut milk, while being dairy-free, is still a good source of calcium and coconut oil adds that rich coconut aroma that pairs perfectly with any sweet bread. ?Agave nectar, instead of the usual cane sugar, rounds out the eclectic ingredient list. ?The aroma of this bread while it is baking is indescribable. ?And the crumb has that close, feathery texture found in the finest brioche. ?H??lo??se, ce pain est fait pour vous!<\/p>\n

Final Dough<\/strong><\/p>\n