Easy recipe to make. Find out how to make this recipe, a typical Jamaican recipe.
Keyword coco bread
Prep Time 15minutes
Cook Time 15minutes
Dough resting time 1hour15minutes
Total Time 1hour45minutes
Author Muna Kenny
2cupsplus 3 tablespoons all-purpose flour
1tablespoonoilyou can use coconut oil
1large egg at room temperature
*Soft butter to brush the bread before and after baking.
*Milk to brush the bread before placing it in the hot oven.
Combine coconut milk, butter, and oil in a microwave-friendly bowl. Heat until warm. or heat over a stovetop.
Pour the previous mixture into a large mixing bowl and ensure it’s not hot or the yeast will not get activated. Add the sugar and yeast and mix until combined.
Add the egg and beat until well combined; the egg should be at room temperature. A cold egg will stop the yeast from activating.
To the previous mixture, add the dry ingredients, flour, and salt. Knead until the dough is no longer sticky. You can use a stand mixer in this step. The dough should also bounce back when you press it down gently.
Place the dough in a greased bowl. Spray your hand with oil and rub the dough. Cover the dough with a clean cloth and let it double in size while in a warm place. Depending on the temperature of your kitchen, the dough might take an hour to two hours to rise.
Transfer dough to a working surface and knead the dough for a minute and then form 6 equal size balls; each ball should weigh 85gm.
On a floured surface, roll out one ball to 6 inch diameter. Brush the surface of the dough with soft butter and fold it in half.
Place folded dough on a large baking sheet lined with parchment paper. Brush the outside of the dough with regular milk, coconuts milk, or egg wash, choose one of the three options.
Repeat the previous step with the remaining balls. Cover them with a damp tea towel and let them rest for 15 to 20 minutes.
Bake in a preheated oven of 350F/180C. Bake for 12 to 15 minutes.
When the bread is ready, remove it from the oven and place it on a wire rack. Brush the surface with butter.
Serve warm or store after it cools as per the instructions of storing in the post above.
You can use regular milk instead of coconut milk in this recipe. Make sure to use a little less milk since coconut milk is thicker, and one cup of milk might make the dough too sticky.
To help the egg come to room temperature quickly, place it in a small bowl full of warm water.
You can skip brushing the bread with butter after taking it out of the oven if you wish.
Make sure the liquid is not too hot, or the yeast won’t make the dough rise.
Suppose the surface of the bread didn’t turn golden while baking, do not overbake it. Turn on the broiler and keep an eye on the bread. Some ovens do not distribute heat evenly.
The post above mentions how to freeze and reheat coco bread.
If you are allergic to eggs or don’t want to consume them, discard them replace them with more coconut milk or regular milk, usually, a large egg is equal to ¼ cup of liquid.