In a large glass mixing bowl, add the two baking mixes and dry yeast. Whisk together.  If adding cheese, grate 1 c. and add to the dry mix.

In a small saucepan, warm up coconut milk, water and coconut oil.  The mixture should be warm to the touch and not exceed 90°.  Add to the dry mix.

Add your room temperature eggs to the mixture.  Begin to mix together with a spatula until a ball forms.  The dough will look moist.

Dust your hands with the extra tapioca flour.  Begin kneading the dough.  Use a folding and punching down motion until the dough is smooth.  To keep the dough from sticking, keep adding a little bit of tapioca flour to your hands. 

Lightly grease a baking pan with coconut oil.  A stoneware baking pan that is 5.5" x 9" or a traditional bread pan works.

Once the dough is smooth, shape into a loaf and place in the greased baking pan. Let the dough rise in a warm area for 40-45 minutes.

Preheat your oven to 350° while the dough is rising.

Bake for 45-50 minutes.  (Make a note that every baking pan bakes differently, so you might need to add extra time.)  After 40 minutes knock on your bread to see if it sounds hollow and feels firm.

Remove the loaf from the oven. Cool the bread in the baking pan for 10 minutes before removing to a cool rack.

Cool completely before slicing.