MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Coco Bread
Categories: Bread, Caribbean, Jamaican
Yield: 8 Servings

1/4 c Water; warm (100 to 110?F
- / 38 to 43?C)
2 1/4 ts Instant dry yeast (1 pkg)
3 1/4 c All-purpose flour (420 g)
1/4 c Granulated sugar
1 1/2 ts Salt
1 c Unsweetned coconut milk *
4 tb Unsalted butter;
- softened, divided

Preparation time: 25 minutes
Cooking time: 20 minutes

* Coconut milk from a can that has been mixed is best.

Soft, buttery Jamaican coco bread made with coconut milk and folded
into tender pockets. Perfect with beef patties, jerk chicken, or warm
on its own.

In the bowl of a stand mixer, or in a large mixing bowl if making by
hand, combine the flour, instant yeast, salt, and sugar.

Add the warm water and coconut milk, and stir the mixture. Mix in the
2 tb of unsalted softened butter. You should have a shaggy dough at
this stage.

For a stand mixer: Mix until incorporated, then switch to the dough
hook and knead on low speed for 7 to 8 minutes. By hand: Mix with a
wooden spoon or spatula until a shaggy dough forms, then knead on a
lightly floured surface for 8 to 10 minutes; the dough should be
slightly sticky.

Shape the dough into a ball and place it in a greased bowl. Cover and
let it proof in a warm spot until it has nearly doubled in size, 1 to
1-1/2 hours.

Turn the dough out onto a lightly floured surface and divide it into
8 equal pieces. Roll each piece into a circle, about 6". Spread
some of the remaining softened butter on one half of the dough,
then fold it in half so it looks like a half moon.

Place the pieces on a lined baking sheet, cover, and let rise for 30
to 40 minutes.

Meanwhile, preheat the oven to 350?F (175?C). Bake for 17 to
20 minutes, until the tops are golden.

Remove from the oven and brush the coco bread with the remaining
butter.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jamaican-coco-bread/>

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