Jamaican Coco Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 4 1/2 c. all purpose flour, divided
- 2 T. sugar
- 1 tsp. salt
- 2 1/2 tsp. quick rise yeast
- 14 oz. coconut milk
- 4 T. butter, melted
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Directions: |
Directions:1) Mix 4 cups flour, sugar, salt and yeast together and set aside. 2) Warm coconut milk until it is more than lukewarm but not too hot. Use thermometer until it reaches 114ºF. 3) Add 2 T. of melted butter to the warm coconut milk and stir. 4) Add the liquid to the dry ingredients and combine to make a soft, sticky dough. 5) Flour working surface and place the dough on top. 6) Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes). 7) Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp towel. 8) Place bowl in warm spot for 60-90 minutes or until it doubles in size. 9) Preheat oven to 375ºF. roll dough and cut into smaller squares to make individual coco breads. 10) Roll each square until 1/8 inch thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle. 11) Repeat last step to make more; place each on parchment lined baking sheets and brush the tops of the dough with melted butter. 12) Place sheets in warm spot for 10 minutes to allow the dough to rise. 13) Place sheets in oven for 15 to 20 minutes or until golden brown. |
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Personal
Notes: |
Personal
Notes: I attempted this recipe for the first time, I brought it to a Jamaican Restaurant and the owner complimented it. This means that you can make it too.
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