Caribbean: Jamaica: Jamaican Coco BreadINGREDIENTS:
1 cup coconut milk
3 cups flour
2 teaspoons salt
3 tablespoons unsalted butter, divided
1 tablespoon brown sugar
1 tablespoon rapid rise yeast
INSTRUCTIONS:
Step 1: Prepare a baking sheet:
Line a large baking sheet with greased parchment paper.
Step 2: Proof the yeast:
Heat the coconut milk until warm. Then add the yeast, sugar, salt and 1 tablespoon of melted butter to the milk and stir until combined.
Step 3: Make the dough:
Sift the flour into a medium bowl and add one teaspoon of salt.
Then, slowly add the coconut milk mixture while stirring the flour. Keep stirring and flicking the dough off the sides of the bowl until a ball of dough is formed.
Once formed, place dough into a greased bowl, cover with a clean cloth and allow it to rise for 1 hour or until the dough has doubled in size.
Step 4: Cut and roll the dough:
Once risen, press or punch the dough to release air. Place dough on a lightly floured surface. Cut the dough into about 6 equal pieces and roll each piece into a ball.
Roll each dough ball with a rolling pin until it’s spread to about the size of a dinner plate and about ¼ inch thick. Brush the surface of the dough with remaining melted butter, then fold the dough in half and brush the top.
Place dough on the prepared pan and repeat the steps for the remaining pieces. Allow the dough to rest for 10 minutes before baking.
Step 5: Bake:
Bake at 350°F for about 15-20 minutes until nicely browned on top. Serve warm.
