Friday, April 10, 2015

Jamaican Coco Bread | Perfect for all occassions

I love experimenting and am proud to twist and turn the recipes and get something edible and tasty. But somehow when I came across the Jamaican coco bread here I wondered how come the thought of using coconut milk in a bread recipe never crossed my mind?. Anyways the bread was quick and easy and as always increased my baker's confidence.. I have halved the recipe as I do usually while experimenting and here it is..

All Purpose Flour: 2 cups
Sugar: 1 tbsp
Salt: 1/2 tsp
Instant Yeast: 1.25 tsp
Coconut milk: 12-14 tbsp
Melted Butter: 1 +1 tbsp

Mix flour, sugar, salt and yeast together.

Warm coconut milk and melt butter.
Add this to dry mix and combine to get a soft sticky dough. 
You can start adding 10-12 tbsp of coconut milk and then see how the dough shapes up. I added butter to 14 tbsp of coconut milk and warmed it And then poured the entire content to the dry mix.

Turn the dough to a heavily floured counter and knead the dough adding more flour if needed until we get a smooth and soft dough.

Transfer the dough to a lightly greased/buttered bowl and let it sit until doubled for 1-1.5 hours covered with a damp kitchen towel or plastic wrap. 

Roll the dough and cut into small squares. Roll each square into a smooth ball and roll it out to 1/8" thick circle. Brush the circle with melted butter and fold over to form a semi circle. Continue this process with all remaining pieces.

This is how it was given in the original recipe.

I just rolled out the entire dough into a 1/8" thick rectangle and cut into round pieces with an appropriate cookie cutter. Then I applied melted herb butter on each circle and folded them over to get semicircle. If you don't have herb butter, brush the circle with melted butter and then sprinkle you choice of dried herbs or seasonings on top and then fold over.

Place the coco breads onto a parchment lined baking sheet. Brush the tops with more melted butter. 

Let these rest for another 10 minutes or so until puffy. 

Bake in a preheated oven at 375F/190C for about 15-20 minutes unil golden.

Serve warm with tea or as an anytime snack.

They came out as buttery herbed bread rolls. Tastewise I felt the presence of coconut milk, but not too much - a flavour was there.

Normally they are stuffed with Jamaican beef patty before consuming. You can slowly open a bread and stuff with an appropriate veg/non veg patty and then consume. In such case you better make big breads and medium or small sized as I have done.

I didn't go for any patty. The herb butter made the roll perfect . 


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