Mix the flour, instant yeast and sugar together.(If using active dry yeast make sure to activate it first with a tsp of sugar and 2 tbsp of warm water.)
Add the water 1/2 cup first and then little by little, mixing in to form a dough.
Melt the butter and coconut oil and knead it in with the dough.
Finally add the salt and knead the dough for at least 10 mins. I recommend setting a timer as 10 mins is long and you can get tired halfway.
Once it's well kneaded, put it in a well oiled bowl, cover with cling wrap and a kitchen towel on top and let it proof for about 1 hr.
Meanwhile, grease your loaf tin generously with butter/coconut oil. Set a parchment paper at the bottom as well. Then cut squares of parchment paper that will fit the tin.
The dough should have doubled in size, punch it down and knock out all the air.
Roll it into a log shape and cut out dough pieces weighing 65g each. You should roughly get 6 balls.
Shape it into a ball and then flatten it, making sure the bottom is flat and the sides a little curved. Brush melted butter on both sides of the dough
Place it inside the tin upright and sheet of parchment next to it.
You should be able to place the slices next to each other with parchment in between. So that when baked it peels off as slices.
Loosely cover it and let it proof for another 30 mins while you preheat your oven to 190C
Just before baking give it a final brush of butter on top
Bake for about 20-25 mins
Once baked let it cool down for about 10 mins, then remove from the tin, peel off the parchment, eat as it is or you may even toast it.