Jamaican Coco Bread Recipes
JAMAICAN COCO BREAD
Make and share this Jamaican Coco Bread recipe from Food.com.
Provided by Nat Da Brat
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast and sugar in water then stir in milk, salt and egg.
- Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
- Knead the dough for 10 minutes until smooth but firm.
- Oil a clean bowl and turn the dough in it until coated.
- Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
- Brush with melted butter then fold in 1/2.
- Brush with more butter and fold in 1/2 again.
- Set breads on a oiled baking sheet and let them rise until they double in size.
- Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
- Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).
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- Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.
- Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.
- Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.
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- Preheat oven to 350ºF. Mix all dry ingredients in the bowl of a stand mixer with the hook attachment. Add butter, coconut oil, milk and water. Mix at low speed for 5 minutes. Dough should be a ball that can be removed from the bowl.
- Transfer dough to a lightly floured surface. Cut into 10 equal pieces and roll each piece into a ball. Allow balls to sit for 10 minutes.
- Place a small bowl of softened butter (about 3 tablespoons) and a pastry brush on your work surface. Using a rolling pin, roll each ball flat (about 7 inches diameter and 1/4-1/8 inch thick). Rub a thin layer of softened butter over the surface of each piece of dough, using a brush or your fingers. Fold dough in half. Rub a layer of butter over the top surface. Fold again. Place onto a lightly greased jellyroll pan. Repeat with remaining pieces.
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- Warm the coconut milk and add 1/4 cup of it to a large bowl. Open the packet of active yeast and add it in the coconut milk with 1 teaspoon of granulated sugar. Let it stand for about 5 minutes or so.
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