Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Watch how to make this recipe.
Jamaican Coco Bread
Getting reviews...
- Level: Easy
- Total: 2 hr 45 min (includes rising times)
- Active: 35 min
- Yield: 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 82 mg
- Sodium
- 303 mg
Coco bread is a mildly sweet bread eaten in Jamaica and other parts of the Caribbean. Pillowy soft and flaky, it is often used to hold savory Jamaican beef patties--but is just as delicious on its own. The dough, which has a slight coconut flavor from the coconut milk, is rolled into a circle, then folded in half before baking to make a half-moon shape with a pocket to hold whatever tasty filling you desire. I prefer bread flour when baking bread, but feel free to substitute all-purpose flour if that is what you have.
- Level: Easy
- Total: 2 hr 45 min (includes rising times)
- Active: 35 min
- Yield: 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 82 mg
- Sodium
- 303 mg
Ingredients
Directions
- Sift the bread flour into a mixing bowl, then add the sugar, yeast, baking powder and 1/4 teaspoon salt and whisk to combine. Use your fingertips to rub 8 tablespoons of the butter into the flour mixture until the flour mixture is crumbly. Gradually add the coconut milk while kneading until a sticky dough forms.
- Dust a work surface with flour. Knead the dough until no longer sticky, about 5 minutes. Rub some olive oil in the mixing bowl, add the dough and cover with a kitchen towel or plastic wrap. Let the dough rise in a warm area until doubled in size, airy with some bubbles and soft to the touch, about 1 hour depending on the temperature .
- Meanwhile, melt the remaining 2 tablespoons butter and mix with the olive oil in a small bowl.
- Make a fist and gently punch the excess air from the dough. Dust a work surface with flour. Knead until a smooth dough ball forms. Use a knife or a dough cutter to cut the dough into 6 equal pieces. Knead each piece of dough into a ball; set aside.
- Roll 1 dough ball into a circle about 5 inches in diameter with a rolling pin. Dip a pastry brush into the butter and olive oil mixture and brush the surface of the dough. Fold the dough in half and place it on a baking sheet. Repeat with the remaining dough balls. Cover the dough pieces with a kitchen towel or plastic wrap and let rise in warm area until airy and soft, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Whisk the egg, if using, to make an egg wash. Brush the dough pieces with the egg wash or the remaining butter and olive oil mixture. Bake until golden brown, 30 to 40 minutes. Enjoy warm or at room temperature with a beef patty or with some tea or coffee.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
