JAMAICAN COCO BREAD

COCO BREAD
hola, amigos!
I used to go to Jamaica part of the time in the winter, coco bread was one of my favorite treats. This is a version of my favorite Jamaican bread…
peace,
laurennnnnnnnnnn

1 14-ounce can coconut milk
2 ¼ teaspoons active dry yeast (¼-ounce)
2 eggs
2 Tablespoons sugar
2 cups flour
2 Tablespoons melted butter
1 teaspoon kosher salt
2-3 cups additional flour, as needed
additional melted butter

In a large mixing bowl, whisk together the coconut milk, yeast, eggs and sugar. When the mixture becomes smooth and most of the yeast and sugar have dissolved, add the two cups of flour, one cup at a time, whisking thoroughly between each cup. Whisk in the melted butter and the salt. Begin adding the remaining flour, one half cup at a time. When the dough becomes stiff, turn it out onto a floured surface, dust the dough with a little flour, and allow it to rest at least 5 minutes. Knead the dough, adding flour as necessary, until it becomes smooth, slightly elastic, shiny and just a little sticky to the touch. Form the dough into a ball and place it in a bowl with a little melted butter. Turn the dough in the bowl until the entire surface of it has been coated in butter. Place waxed paper over the top of the bowl and put it in a warm spot to rise until doubled in size, 40-60 minutes. When the dough has doubled, gently punch it down and let it rise again. Punch the dough down again, remove from bowl and divide into ten or more pieces. Preheat the oven to 325 degrees F. On a floured surface, roll out each piece of dough into a circle, using additional flour as needed to prevent the pieces from sticking to the rolling pin. After each piece is rolled out, brush the surface lightly with melted butter, fold over until the edges roughly match, brush with melted butter again, and fold over again. Place each finished piece on a cookie sheet, with at least one half inch between pieces. Brush the tops of each piece with a little melted butter and dust each with a little flour. Do not press down on the tops. Bake for 25-30 minutes, or until the tops start to brown slightly. Remove from heat and transfer to a cooling rack. Allow the bread to cool about 10 minutes.
This bread will come apart where it has been folded and may be served in sections, if desired. Serve warm with a thick stew and a salad.

Yield: 10-12 pieces

Posted by Lauren Lesmeister on February 11, 2006 in Food

Add Your Comments