Caribbean Coco Bread
Soft Jamaican coconut-milk bread, folded and buttered. Nutritional information is a rough estimate and can vary greatly based on products used.
Ingredients
| 1 cup (240ml) | coconut milk |
| 2-3 tbsp (25-37.5g) | sugar |
| 4 tbsp (56g) | unsalted butter |
| 1 tsp (5g) | salt |
| 2 1/4 tsp (1 envelope) | rapid rise yeast |
| 1 бр. | large egg |
| 3 1/2 - 4 cups (437.5-500g) | all-purpose flour |
| 3 tbsp (42g) or more | unsalted butter, melted |
Instructions
- Line a large baking sheet with parchment paper, spray with baking spray. Set aside.
- In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat.
- Pour into a large mixing bowl, add yeast, mix. Then add the egg.
- Stir in flour to form a soft dough — err on the side of less flour. Soft dough results in tender coco bread.
- Turn dough onto a lightly floured surface and knead for 3-4 minutes.
- Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down.
- Transfer dough to a lightly floured surface. Cut into about 10 equal pieces and roll each into a ball.
- Roll each piece with a rolling pin to about 6-7 inch diameter and about 1/8-1/4 inch thick.
- Brush the surface with melted butter, then fold the dough in half and brush again. Place onto the prepared pan and repeat with remaining pieces.
- Let rest for about 10-15 minutes.
- Bake in a 350 F (175 C) preheated oven for about 15-20 minutes, or until nicely browned on top.
- Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.
- Serve warm or allow to cool. You may freeze when cool and reheat in the oven.