Coco Bread
Ingredients
To make the dough
- 1 cup coconut milk , warm to 110ºF
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 1 packet (or 2 ¼ teaspoons) rapid rise instant yeast
- 1 large egg
- 1 teaspoon salt
- 3 ½ – 4 cups all-purpose flour , plus more for dusting
For brushing
- 3 tablespoons or more unsalted butter , melted
Instructions
Make the dough:
- In a large bowl, combine the warm coconut milk, sugar, melted butter and yeast. Allow to sit for about 4 minutes or until the yeast starts foaming.
- Add the egg and salt into the coconut milk mixture and whisk to combine. Gradually add the 3 1/2 cups of flour, stirring until the ingredients are fully incorporated and a soft dough begins to form. If the dough is overly sticky, add more flour.
Knead:
- Scrape the dough out onto a lightly floured work surface and knead until a soft, elastic dough forms, about 4-5 minutes. Lightly dust the dough with additional flour if the dough is sticking to the work surface.
First Rise:
- Place the dough in a greased bowl, turning once to coat the dough all over. Cover loosely with a clean kitchen towel or plastic wrap and let it rise in a warm area until doubled in size, about 1 to 1 1/2 hours.
- Line a baking sheet pan with parchment paper and lightly grease it with cooking spray. Set aside.
Forming the coco bread:
- After the first rise, punch the dough down.
- Turn the dough onto a lightly floured work surface and cut it into 10 equal pieces. Working with one piece of dough at a time, gently roll each piece into a ball and then, with a rolling pin lightly dusted with flour, roll each ball of dough into rounds of about 6-7 inches in diameter and 1/8 to 1/4 inch thick.
- Brush the top of each round with melted butter and fold the dough in half to form a semicircle. Once again, brush the top with melted butter and place the dough on the prepared baking sheet. Repeat with the remaining dough leaving about 2 inches of space between each piece.
Second Rise:
- Allow the dough to rest for 15 minutes.
- In the meantime, preheat the oven to 350º Fahrenheit.
- Bake: Place the bread in the oven and bake until the tops are golden brown, about 15-20 minutes.
- Serve: Remove the bread from the oven and brush with butter, if desired. Serve.
Notes
- You can cut the dough into smaller rounds to make smaller coco bread.
- Coco bread can be served warm or at room temperature.
Nutrition
Calories: 295 kcal, Carbohydrates: 38 g, Protein: 6 g, Fat: 14 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 37 mg, Sodium: 279 mg, Potassium: 106 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 269 IU, Vitamin C: 0.2 mg, Calcium: 16 mg, Iron: 3 mg
