COCONUT BREAD
Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client." 'Rest' times for the bread are NOT included in prep/cook time.
Provided by alligirl
Categories Yeast Breads
Time 40m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
- Set aside until mixture is swollen and bubbly, about 15 minutes.
- Mix flour and salt together in a large bowl.
- Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
- Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
- Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
- Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
- Divide dough into 8 pieces and roll each into a ball.
- Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
- Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- Preheat oven to 350°F
- Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
Nutrition Facts : Calories 419.6, Fat 14.4, SaturatedFat 11.6, Cholesterol 11.4, Sodium 273.4, Carbohydrate 66.2, Fiber 2.7, Sugar 22.7, Protein 6.8
COCO BREAD
Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss Lily's in Manhattan, the chef Adam Schop serves them with garlic butter flavored with thyme, a commonly used herb in the Caribbean. Note that the origin of the name coco bread is up for debate: Some say original recipes called for coconut milk, others that the dish is named after a similarly named brand of Jamaican butter.
Provided by The New York Times
Categories breads, side dish
Time 3h
Yield 10 breads
Number Of Ingredients 11
Steps:
- Make the garlic butter: Melt butter over low heat and add garlic. Raise the temperature slightly and cook just until butter is frothy; do not let the garlic brown. Remove from heat, add thyme and let steep for 5 to 10 minutes.
- Make the bread: Dissolve the yeast and sugar in 1/4 cup/60 milliliters warm water and then stir in milk, salt and egg.
- Add half the flour and stir, continuing to add the remaining flour until dough can be turned out of the bowl. (You may not need all of the flour.)
- Turn out the dough onto a floured work surface. Knead dough for 10 minutes until smooth but firm. Transfer dough to an oiled, clean bowl. Cover with a damp towel and let rise for 1 hour.
- Cut dough into 10 portions and roll each piece into a 6-inch diameter circle. Brush each piece with melted unsalted butter and fold in half. Lightly flatten each piece with the palm of your hand, brush again with melted unsalted butter, then fold in half again.
- Place pieces on an oiled baking sheet, cover loosely with lightly greased plastic wrap and let them rise in a warm place until they double in size, about 1 hour.
- Heat oven to 425 degrees and set a pan of hot water on the lowest oven rack. Bake bread on upper rack for 12 to 15 minutes or until golden brown. Use pastry brush to apply melted garlic butter to the coco bread while still hot.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
JAMAICAN COCO BREAD
Make and share this Jamaican Coco Bread recipe from Food.com.
Provided by Nat Da Brat
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast and sugar in water then stir in milk, salt and egg.
- Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
- Knead the dough for 10 minutes until smooth but firm.
- Oil a clean bowl and turn the dough in it until coated.
- Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
- Brush with melted butter then fold in 1/2.
- Brush with more butter and fold in 1/2 again.
- Set breads on a oiled baking sheet and let them rise until they double in size.
- Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
- Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).
JAMAICAN BEEF PATTIES WITH COCO BREAD RECIPE BY TASTY
These Jamaican-inspired curry-spiced turnovers are filled with a savory ground beef mixture and wrapped in a flaky dough. They're served up with a side of coco bread-a slightly sweetened bread made with coconut milk and coconut oil. Pro tip: try wrapping the beef patties in the coco bread for a delicious sweet and savory pairing!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 3h20m
Yield 12 patties
Number Of Ingredients 34
Steps:
- Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
- In a liquid measuring cup, whisk together the coconut milk and ¼ cup coconut oil.
- Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
- Grease a large bowl with coconut oil, then transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm, draft-free place until at least doubled in size, 1½-2 hours.
- Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- In a small bowl, combine the remaining 2 tablespoons of coconut oil with the melted butter.
- Gently punch down the dough and knead for 10 minutes more, until smooth and elastic. Use a bench scraper or knife to divide the dough into 8 equal pieces, about 5 ounces each. Working with one portion of dough at a time, roll into a taut ball by cupping your hands over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
- On a clean surface, use a rolling pin to roll a dough ball out to a 7-inch circle. Use a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in half to make a half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the half circles with more of the butter mixture, then let rest for 15-30 minutes before baking.
- Preheat the oven to 375°F (190°C).
- Bake the coco bread for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
- Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
- Add the flour, curry powder, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter and pulse 10-12 times, until broken down into pea-sized chunks.
- Pour the egg mixture into the flour mixture and pulse 5-7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then divide into 2 portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough can be made ahead of time and stored in the refrigerator in an airtight container for up to 1 week.)
- Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
- Heat vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, 3-5 minutes.
- Reduce the heat to medium-low. Add the ground beef, beef stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, 15-20 minutes. Remove the pan from the heat and let the filling cool while you roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.)
- Assemble the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
- Remove a portion of patty dough from the refrigerator. Use a bench scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
- Scoop 3 ¼-cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (make sure none of the filling is trapped between the edges of the dough). Use a paring knife to cut between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking sheet and chill in the refrigerator while you repeat with the remaining dough and filling to make 9 more patties. If desired, gather the dough scraps and repeat to make more patties.
- Remove the patties from the refrigerator. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
- Bake the patties for 25-30 minutes, until golden brown around the edges and slightly crisp on the bottoms. Let cool for at least 10 minutes. Leftover patties can be cooled completely at room temperature, then stored in the refrigerator in an airtight container for up to 1 week.
- Serve the patties with the coco bread.
- Enjoy!
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COCO BREAD RECIPE - JAMAICA CAFE
From jamaicacafe.org
Reviews 3Servings 4Cuisine JamaicanCategory Appetizer, Lunch
- Add half the amount of flour and stir while adding remaining flour. Fold and kneed until a dough is formed.
- Sprinkle some flour on a cutting board or any surface. Knead the dough for at least 10 minutes until smooth but firm (make sure you get out all the bubbles).
- Add a splash of oil to a bowl and rub it all around the inside of the bowl. Transfer the dough to the bowl and cover with a damp towel and let the dough sit for an hour (this should be sufficient time for the dough to RISE).
COCO BREAD - AUTHENTIC JAMAICAN RECIPE | 196 FLAVORS
From 196flavors.com
4.9/5 (7)Category BreadCuisine Caribbean, Jamaican, VegetarianTotal Time 50 mins
- Warm coconut milk until it is more than lukewarm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114F/45C.
COCO BREAD - IMMACULATE BITES
From africanbites.com
4.9/5 (47)Calories 472 per servingCategory Bread
- In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat.
- Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread.
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