Jamaican Coco Bread
"These little gems are served all over Negril."
photo by ColoradoCooking
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
directions
- 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).
Questions & Replies
-
The measurement for the cocoa powder is not there
Reviews
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Very authentic, I grew up on cocobread and patty! I substituted coconut milk for milk and water, the missing "coco" in the cocobread. Makes it even tastier! -
They tend to dry out easily, so, Keep them in an air tight container for sure, or eat them all when they are still warm and buttery. -
excellent bread. very easy to make. recommend using bread flour for a larger, lighter textured roll. -
Not a bad receipe. However it is not Jamaican, authentic or cocobread without the 'coco'. Just regular bread -
Authentic or not, this is great bread/rolls! Reviews on a different site said to use coconut milk to make it more authentic (meaning the “coco” name in the bread). I did do this but didn’t notice the flavor of it. So you could use milk. On the pictures I saw online, there was 2 ways to shape this bread, I made both. -
see 4 more reviews
Tweaks
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I substituted the milk and water for coconut milk (canned). Added 1/4 teaspoon of baking powder. I added a half a stick of butter to the dough and added 1/4 cup of flour, to help with the stickiness. I also added one more egg. When brushing the cocobread, use a mixture of unrefined coconut oil and sweet cream butter. It helps a lot and makes it much more authentic! -
This was great! Like a southern soft yeast rolls that you only find in the southern states but made with coconut milk instead of buttermilk and/or water. They tasted great but I need advise/suggestions on how to fold them and keep them folded. (My pictorial contribution are the ones that look like fortune cookies). Looked funny but taste was awesome! -
Very authentic, I grew up on cocobread and patty! I substituted coconut milk for milk and water, the missing "coco" in the cocobread. Makes it even tastier!
RECIPE SUBMITTED BY
Nat Da Brat
Ottawa (Go Bruins Go!!!), 0
<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>
