Jamaican Coco Bread
Full Disclosure...I have never been to Jamaica. I would love to go some time, but alas the list of places I long to visit grows longer every day. I tell myself I travel the world through my taste buds and culinary experiences! I posted the recipe for jerk chicken on Thursday and today I will share the recipe for the coco bread that we eat with it. This bread is folded over with layers of buttery softness. It's so good! It takes a bit longer to make but the results are worth it! Give it a try and let me know what you think.
Main Ingredients
3 1/2 cups all purpose flour
1/4 cup sugar
2 pkg active dry yeast or 4 1/2 tsp
1 tsp salt
1 1/2 cups warm milk
1/4 cup warm water
2 tbsp softened coconut oil
2 tbsp softened butter
Preparation
Step 1: Preheat Oven to 350F
Step 2: Mix dry ingredients in a bowl or mixer with dough hook attachment.
Step 3: Add butter, coconut oil, milk and water. Mix dough until it forms a ball and pulls away from the sides of the bowl.
Step 4: Turn onto lightly floured surface. Cut into 12 equal pieces.
Step 5: Roll the dough pieces into a ball and allow to sit in warm spot for 10 minutes.
Step 6: Melt 4 tbsp butter in a small bowl.
Step 7: Roll dough, one piece at a time, on a floured surface. You want the dough rolled very thin and in a circular shape. Brush with butter.
Step 8: Fold circle in half so you have a crescent shape. Brush with more butter.
Step 9: Fold dough over one more time into a triangle. Place on a greased pan.
Step 10: Repeat with remaining pieces of dough.
Step 11: Before placing in the oven put a few finger indents in the top of each bun. This keeps it from getting too puffy in the oven.
Step 12: Bake 15-20 minutes.
Step 13: Brush warm buns with butter.
If you have any leftover Coco bread it makes fantastic sandwiches the next day. Mix 3 tbsp mayonnaise with 1 tsp jerk seasoning. Spread that on the coco bread. Add leftover jerk chicken, salmon or your favourite meat, lettuce and tomato. Yum!!
