Jamaican Coco Bread

I made a fun discovery during my research for Charting a New Course when I stumbled upon the recipe for Jamaican Coco Bread. I enjoy making my own sourdough bread at home, so this recipe immediately called out to me.

The bread seems to be named after the coconut milk used in its making. This recipe was first developed by the enslaved people on plantations during the early colonial period and versions of it are still popular in Jamaica today. According to the video I watched by Tinaraine, a Jamaican woman who demonstrates how to make the following recipe, this bread is delicious stuffed with beef patties.

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Ingredients:

• 1 pound Bread Flour, sifted: You can also use all-purpose flour.

• 1 ¼ cup Coconut Milk: This gives coco bread its unique flavor and texture.

• 1 teaspoon Active Yeast: Originally, bakers would have used sourdough starter.

• 3 tablespoons Granulated Sugar: This adds a touch of sweetness.

• 4 tablespoons Butter, cubed plus an additional 4 tablespoons melted butter to brush on the finished bread.

• 1 teaspoon Salt: A small amount is added for flavor and to control the yeast.

• 1 Egg: Some recipes include an egg for added richness and tenderness.

• Coconut Oil (optional): Some recipes incorporate coconut oil for added softness and texture.

Preparation:

1. Use a kitchen scale to measure out the flour. Add it to a large bowl.
   

2. Add the yeast and sugar to the flour and use your hands to mix it all together.
   

   Note: If using dry yeast, activate it by combining warm coconut milk, yeast, and the sugar. Let it sit for a few minutes until it becomes foamy, indicating the yeast is active. Then add that to the flour.
   

3. Add the butter to the flour mixture. Using your hands break up the butter and combine it with the flour mixture. When finished, the mixture will look like it has little pebbles in it.
   

4. Warm the coconut milk a little, not too hot and not too cold, just a little above room temperature. Add it to the flour mixture and gently blend it in with your hands. Add the salt as you are combining the milk.
   

5. Continue to mix the ingredients together with your hand until it is all combined uniformly. You can use a Kitchen Aid dough blender, which will take 5 to 7 minutes. It will take a little longer by hand. It will form a ball.
   

6. Continue to knead the dough in the bowl or turn it out onto a smooth counter. Knead it for several minutes more until it is smooth and elastic (about 10 minutes). If your dough sticks a little bit to the counter, you can use a little bit of oil on the counter. You don’t want to use flour, because you don’t want a tough, dry loaf.
   

7. Form the dough into a smooth ball. Add a little bit of oil to the bowl, just enough to coat the sides. Also put a touch of oil on the outside of the bread to keep it from drying out.
   

8. First rise: Place the dough in a greased bowl, cover it with a dish towel, and let it rise in a warm place for about 40 minutes.
   

9. Put a tiny bit of oil on the counter to keep the dough from sticking. Then place the dough on the counter. Press down on it gently to get the air out. Slap it down until it is about an inch thick. Fold it over and make a roll.
   

10. Using a pastry knife, cut it into six equal pieces. One at a time, form each piece into a ball, then flatten it out, and using a rolling pin, roll it out into a thin circle (6-8 inches in diameter).
    

11. Brush each circle of dough with melted butter and fold it in half to create a half-moon shape. Brush more butter on the top and sides of the folded dough.
    

12. Second rise: Arrange the folded dough pieces on a wax paper lined baking sheet and cover it with your towel. Let it rest for an hour and a half before baking. Leave a little space between each dough pocket, so they have room to rise again.
    

13. Bake the coco bread in a preheated oven at 300°F (or 150°C) for 30 minutes, or until golden brown.
    

14. Finish: Brush the baked coco bread with more butter while it's still warm for a nice shine and added flavor.

I hope you will enjoy this recipe as much as I have!

Take care and keep reading!