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Coco Bread

A folded Jamaican roll enriched with coconut milk, soft and faintly sweet, built to wrap around a patty.

Vegan#bread#coconut#yeast#jamaica#soft
Coco Bread

Photo : ChildofMidnight (English Wikipedia) · CC BY 3.0

Prep
25 min
Cook
20 min
Total
45 min
Serves
6
Difficulty
Medium

Method

  1. Warm the coconut milk to 35°C. Stir in the yeast with a spoonful of the sugar and wait 10 minutes.
  2. Mix the flour, remaining sugar and salt in a large bowl.
  3. Pour in the coconut milk and half the oil. Knead for 10 minutes into a supple dough.
  4. Cover and prove for 1 hour in a warm spot, until the dough has doubled.
  5. Divide into six pieces and roll each into a 15 cm disc.
  6. Brush the surface with the remaining oil, then fold the disc in half without sealing the edges.
  7. Prove for 30 minutes on a tray, then bake at 190°C for 18 minutes.

The oil brushed on before folding keeps the two halves from bonding. The bread then opens without tearing and makes a pocket for a beef or vegetable patty.

Nutrition · per serving

Calories
512 kcal
Protein
10.1 g
Fat
20.5 g
Carbohydrate
72.1 g
Fibre
2.6 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

What kind of coconut milk should I use?

Tinned coconut milk, not thick coconut cream and not a watery coconut drink. It supplies both the liquid and the fat that make the crumb soft. Warm it to 35 °C: any hotter and it will kill the yeast.

My bread will not open into two halves. Why?

Either the oil was spread too sparingly, or the edges got sealed when folding. Brush the whole surface before folding and simply let the top half drop over, without pressing the rim.

How do I keep coco bread soft the next day?

Let them cool, then seal them in an airtight bag; left out, the crumb dries within hours. Thirty seconds over steam, or a few minutes in a warm oven, brings the softness back.

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