I was a bit surprised that the Jamaican coco bread recipe I tried did not call for coconut at all. I have since found recipes that have coconut milk as an ingredient and you could easily substitute regular milk with coconut milk in the recipe below. I always find making bread a challenge:getting the texture, the mix of crunch and soft, of chewy and light all right, is a daunting task. However, I often end up enjoying the results, at least as long as the bread is fresh. After a few hours, it is a different story :).
Coco bread Recipe
Serves | 10-12 |
Prep time | 1 hour, 30 minutes |
Cook time | 15 minutes |
Total time | 1 hour, 45 minutes |
Meal type | Bread |
Ingredients
- 2 packets yeast
- 1 teaspoon sugar
- 1/4 cup warm water
- 1 Medium egg
- 1 cup warm milk
- 1 teaspoon salt
- 3.5 cups flour
- 1/2 cup melted butter
Directions
1. | Mix the yeast, sugar and water together. Beat the egg and stir in to the mixture. Stir in the milk and salt. |
2. | Stir in 2 cups of the flour. |
3. | Slowly add more flour, stop when the mixture becomes stiff. Knead the dough until it is smooth, about 10 minutes |
4. | Transfer the dough to a clean bowl. Add some of the melted butter. Roll the dough around the bowl until it is entirely coated in butter. |
5. | Cover with a damp towel for 1 hour (this will allow the mixture to rise). |
6. | Divide the dough in to 10 pieces and roll each piece in to a circle, about 1/2 cm thick.Brush the dough with melted butter then fold in half. |
7. | Preheat your oven to 425 degrees. Place folded pieces on a well greased sheet and place on the bottom rack of the oven. |
8. | Bake about 15mn until golden brown |
Note
Adapted from: http://www.jamaicatravelandculture.com/food_and_drink/coco_bread.htm