Jamaican Coco Bread

Jamaican Coco Bread

 

INGREDIENTS:

3 1/2 cups all-purpose or bread flour (plus more for dusting and rolling)

1 1/2 tsp salt

3 tbsp granulated sugar

1 cup warm coconut milk (may need 1/4 cup more if using bread flour)

2 1/4 tsp (1 packet) dry yeast - regular active yeast or instant yeast is fine

1 tbsp coconut sugar

1/2 cup melted unsalted butter (divided)

1 egg

2 tbsp coconut oil

 

 

INSTRUCTIONS:

 

1) To a bowl, mix the flour, salt, and granulated sugar together using a sieve or whisk.

 

2) Warm the coconut milk in the microwave on high for about 30-35 seconds or until it reaches about 100 degrees F. In a separate large bowl, mix the warm coconut milk, dry yeast, and coconut sugar together using a whisk.

 

3) In a small bowl, beat one egg, then add it to ¼ cup of melted unsalted butter.

 

4) After 5-10 minutes, the yeast should be activated in the coconut milk. Gradually incorporate the dry ingredients with the wet ingredients, alternating between adding the flour mixture and the butter-egg mixture into the large bowl of yeast-activated coconut milk. Mix by gently turning with a rubber spatula or using a stand mixer until everything is well combined and easy to work with using clean hands.

 

5) Knead the dough on a flour-dusted surface for about 10 minutes until smooth. Use a tbsp of the coconut oil to grease the bottom and sides of a large clean bowl. Place the dough into the bowl and cover with plastic wrap to allow it to rise for one to two hours (depending on the type of yeast and temperature of the room). Note: Yeast makes dough rise faster in warmer temperatures, at least between 75-80 degrees F.

 

6) Once the dough at least doubles in size, punch it to release the air, then knead again for five minutes.

 

7) Divide the dough into 6-8 equal pieces, according to the desired size.

 

8) Using a rolling pin, roll out each individual piece into circles, then lightly brush with some of the remaining butter and coconut oil combined. Fold the circles in half and place on a baking sheet lined with parchment paper.

 

9) Cover the prepared coco breads with plastic wrap to allow to rise a second time for 20-30 minutes.

 

10) Brush the top with some of the butter-coconut oil mixture and bake at 350 degrees F for 20-25 minutes or until the tops just start to brown. Brush again with the remaining butter-coconut oil mixture.

 

Makes 6-8 coco bread.

 

Enjoy the coco bread warm by straight out of the oven by itself or with a beef patty in the middle.