Time Stretcher Recipe
Why this is called coco bread, since it contains no coco, is one of the worlds great culinary mysteries.
None the less, it is a wonderful bread that adds authenticity to Jamaican dishes. It's really worth trying.
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2 packages yeast
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1 teaspoon sugar
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1/4 cup warm water
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3/4 cup warm milk
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1 1/2 teaspoons salt
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1 egg, lightly beaten
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3 cups flour
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1/2 cup butter, melted
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Dissolve yeast and sugar in water then stir in milk, salt and egg.
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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.
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Knead the dough for 10 minutes until smooth but firm.
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Oil a clean bowl and turn the dough in it until coated.
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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.
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Brush with melted butter then fold in 1/2.
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Brush with more butter and fold in 1/2 again.
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Set breads on a oiled baking sheet and let them rise until they double in size.
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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).
This bread is wonderful with all sorts of island food and makes a killer hamburger bun. It is at its best while still warm from the oven and reheats very well.