Coco Bread
Coco bread is the Jamaican version of the American dinner rolls. Coco bread is normally paired with patty, cheese bread, jerk chicken, and callaloo. You do not a bread machine to make this recipe.
Equipment
- Mixing bowl
- Mixer
- Large plastic spoon
- Baking pan
Ingredients
- 1 teaspoon salt
- 1 tsp splash Oil (for baking sheet)
- 2 whole egg (beaten)
- 3 tablespoon sugar
- 1 stick unsalted butter
- 3 cups all-purpose flour (460 grams)
- ½ cup coconut milk (warmed (180 ml))
- 1 packets dry yeast
- ¼ cup water
- ¾ cup coconut milk powder
Instructions
- Dissolve the yeast and sugar in warm water and then stir in coconut milk, coconut milk powder, salt, and egg.
- Add half the amount of flour and stir while adding remaining flour. Fold and kneed until a dough is formed.
- Sprinkle some flour on a cutting board or any surface. Knead the dough for at least 10 minutes until smooth but firm (make sure you get out all the bubbles).
- Add a splash of oil to a bowl and rub it all around the inside of the bowl. Transfer the dough to the bowl and cover with a damp towel and let the dough sit for an hour (this should be sufficient time for the dough to RISE).
- Cut dough into 8-10 pieces and roll each piece into a circle (4 inches). Brush each piece with melted unsalted butter and fold in half. Gently flatten each piece and brush again with melted unsalted butter, then fold in half again.
- Add pieces to an oiled baking pan separating each pieces by 2 inches apart. Cover the doughs with a plastic wrap and let it sit for an additional (1) hour.
- Heat oven to 425 degrees and place a pot of water on the lower oven rack. Bake bread on the top rack for to 15 minutes or until golden brown. Brush bread with melted garlic butter every 5 minutes.
- Remove bread brush again lightly with melted butter.