Okay you take 2 cups of coconut milk and heat it on medium stirring a couple times until the edges bubble a bit. This kills off most microbes that might interfere with the yeast and also to warm up the medium to accelerate fermenting. Pour the steaming (NOT BOILING) coconut milk into a large mixing bowl. Run some cold tap water then pour 1 cup of H2O into the mixing bowl with the coconut milk which will bring the temperature down closer to room temperature to a bit warm depending on the season and the outside temperature. I usually already have between 1/3 cup and 1/2 cup of sugar in the mixing bowl and about 3 tablespoons of salt depending on what the bread will be used for in the end. Pizza dough or plain bread are less sweet and more salty while walnut fig bread or cinnamon raisin bread are more sweet and less salty and I add even more sugar when I’m folding in the raisins or figs etc.
Now I sift in 4 cups of plain flour and dump in 1/3 cup of olive oil. Stir that until it’s mixed then sift in another 2 cups of plain flour and mix well. Keep adding 1 cup of flour and stir with that big spoon until the dough doesn’t want to stick to the spoon any longer while you stir it around in the bowl. At this point sift in one more cup of flour and use it to work the last of the dough off of the spoon which you can put in the sink to soak now. Clean your hands up real good with soap and water then reach into the big bowl and begin to flatten the dough out onto the bottom of the bowl then fold it over in half onto itself trapping as much air in the dough as you can. Repeat this kneading process over and over again mixing in the remaining flour at the bottom into the dough mixture. If the dough has used up all of the flour yet remains sticking on your fingers sift in a bit more flour until the dough is one large blob that wants to stick with itself and not your fingers. Note that some people prefer to knead the bread out on the counter instead of the big bowl but I don’t like flour going everywhere but you do it as you like as long as the needed kneading gets down.
Now form the dough into a ball and cover it in the bowl with wax paper. Stick it someplace warm where it’s like 85 or 90 degrees if you can because the warmer it is without being too hot naturally faster the dough rises. But generally after 2 or 3 hours the dough has risen enough and I knead the dough again for a minute then divide it into three parts to make loafs or large pizzas. I put them into bread pans greased with coconut oil because I’m trying to get you are healthy as I can without you catching on that it tastes good as well. You can use agave instead of sugar or honey instead of the white power. Cover the 3 loaves with the wax paper and left them rise another 2 or 3 hours.
Preheat the oven to 350 degrees then bake the loaves for about 30 minutes depending on your altitude. But it should look golden brown on the top unless you plan to heat it later to serve hot bread. Now go to it!