Description
(See video below) Coco bread is Jamaica's version of sweet, fluffy, buttery yeast rolls with a unique folded construction that makes them perfect for sandwiches. The folds can be opened to hold your favorite sandwich filling. Coco bread is also just plain delicious any way you serve it.
Recipe adapted from Rockhouse Hotel chef Warren Rowe's recipe.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 packs active dry yeast or 4 1/2 teaspoons
- 1 1/2 teaspoons kosher salt
Wet Ingredients
- 1 1/2 cups whole milk, warmed (not more than 120º F)
- 1/4 cup water, warmed (not more than 120ºF)
- 2 tablespoons softened butter (at room temp or melted) plus more for brushing
- 2 tablespoons coconut oil
Instructions
- Preheat oven to 350ºF/180ºC and arrange an oven rack in the center position. Grease a rimmed baking sheet with butter or cooking spray.
- Add dry ingredients to the bowl of a stand mixer with the hook attachment and mix. Add wet ingredients and mix at low speed for 5 minutes or until dough forms a ball that can be removed from the bowl.
- Transfer dough to a lightly floured surface. Form into a log, cut into 10 equal pieces and roll each piece into a ball. Allow balls to sit for 10 minutes, for a short rise.
- Place a pastry brush and a small bowl of softened or melted butter (about 3 tablespoons) on your work surface. Using a rolling pin, roll a dough ball flat (about 7 inches diameter and about 1/4 inch thick). Brush with a thin layer of softened butter and fold in half. Brush top surface with butter and fold in half again. Place on prepared pan. Repeat with remaining dough pieces.
- When all the balls are rolled, buttered, shaped and on the pan, let them sit for 10 minutes to rise. Then, with your fingertips, press down to make four light impressions in each triangle of dough. This step keeps the dough from puffing up too much in the oven.
- Bake for 15-20 mins, until puffed up and lightly browned. Remove from oven and brush with a bit more butter. Serve warm or allow to cool and store in an airtight container for a day or two. (They are best served fresh)
- See notes below for the Jerk fish sandwich recipe.
Notes
- How to make vegan coco bread: To make this recipe vegan, substitute an equal amount of full-fat canned coconut milk for dairy milk and the same amount of vegan butter for dairy butter.
- Make Jerk Fish Sandwiches on Coco Bread (serves 5): Mix 1/2 cup mayonnaise with 1 teaspoon store-bought jerk spice. Brush grill grates or cast iron grill pan with oil and preheat to medium-high. Brush 5 6-oz red snapper, gray snapper, Mahi-mahi or tilapia fillets on both sides with olive oil and sprinkle generously with salt and pepper. Grill fish 3-4 minutes per side, until cooked through. Open the coco bread and spread jerk mayo on the inside surfaces. Add a lettuce leaf, a tomato slice and a piece of grilled fish. Fold the coco bread back over the fish and enjoy!
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Bread
- Method: Oven
- Cuisine: jamaican