Continuing with our Jamaican theme, I’d like to introduce you to coco bread! For those of you who haven’t been to Jamaica, I’m sure you’re thinking, “What the heck is coco bread?” My answer to that? Only the best bread you’ll ever eat! It’s sweet, soft and slathered in melted butter. Some people say that it’s called coco bread because most recipes call for coconut milk, while others say that it’s because the bread is folded, and you open it like a coconut to eat it. Either way, it was one of my favorite treats that we ate in Jamaica, and it works perfect for jerk chicken sandwiches.
Yields: 2 dozen rolls
1 14-ounce can coconut milk
2 ¼ teaspoons active dry yeast (¼-ounce)
2 Tablespoons sugar
4-5 cups flour
2 Tablespoons melted butter
1 teaspoon kosher salt
Melted butter (to brush the tops)
In the bowl of an electric mixer, combine the coconut milk, yeast, eggs and sugar until throughly combined. Add in 2 cups of the flour, adding 1 cup at a time, until well mixed. Mix in the melted butter and salt.
Continue to add the remaining flour, 1/2 cup at a time until the dough is smooth. Switch to a dough hook and continue to knead for 10 minutes. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for about 1 hour, or until double in size.
Preheat the oven to 325 degrees F. Punch down the dough, then transfer it to a floured surface. Gently knead for about 1 minute, then let it rest for 5 minutes. Break the dough into small pieces (about the size of a golf ball), then use a floured rolling-pin to roll out the dough into a circle. After all the pieces are rolled out, brush the surface with melted butter, than fold in half and place on a baking sheet lined with parchment paper or a silpat. Brush the tops of the rolls with more melted butter.
Bake the rolls for 20-25 minutes until golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.
Source: Adapted from Vagablond