![Easy Banana Bread](https://cdn.statically.io/img/static01.nyt.com/images/2023/09/28/multimedia/LH-banana-bread-hkbj/LH-banana-bread-hkbj-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Coco Bread
![Coco Bread](https://cdn.statically.io/img/static01.nyt.com/images/2015/10/27/dining/27CARIBBEAN-COCOBREAD/27CARIBBEAN-COCOBREAD-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup/1 stick/113 grams unsalted butter
- 4garlic cloves, minced
- 10sprigs of thyme
- 2packages/18 grams active dry yeast
- 1teaspoon sugar
- ¾cup/180 milliliters whole milk, warmed
- 1teaspoon salt
- 1egg, beaten
- 3cups/460 grams all-purpose flour
- 6tablespoons/85 grams unsalted butter, melted
- Oil, for baking sheet
For the Garlic Butter
For the Coco Bread
Preparation
- Step 1
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.
- Step 2
Make the bread: Dissolve the yeast and sugar in ¼ cup/60 milliliters warm water and then stir in milk, salt and egg.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
Private Notes
Cooking Notes
Step 5 needs a little more clarification or this is completely wrong. From the picture it looks like buns, like little burger buns. But when you butter, fold, butter, fold, the dough does not become homogeneous. The butter disallows the dough to form a ball or patty that will become a bun. The pieces just don't come back together. Unless the step is missing information about kneading the heck out of each one until it forms back into a singular piece of dough(sort of). Will update later.
So I finally got around to baking these and they are very happy little darlings, tasty and versatile. A couple of things - I wanted smaller breads so I made 12 instead of 10. The amount of butter for brushing in the prep stage is about twice what you need, ditto for the garlic butter finish. I made these to go with the leftovers from the Mojo turkey. One thing that bugs me is the photo. Grill marks do not appear on oven-baked bread.
It looks like a burger of some kind that has the grill marks...and the inside of the roll...
This is a lovely soft bun. However they do not look at all like the photo. If you follow the instructions, They come out a triangular shape with no grill marks.
The end product looks NOTHING like the photo. It makes a lovely bread that you can eat plain or use for a nice sandwich. But look up Coco Bread to understand what it looks like.
in step 7, maybe it means move the risen dough from the oiled baking sheet directly onto the upper oven rack. that would cause "grill marks".
When I was in Jamaica 15 yrs ago our cab driver said everyone cooks everything on a bbq with wood or charcoal. He didn’t know what a stove or oven was. Gas grills weren’t a thing there either. The exception is the very rich or restaurants and resorts who have modern kitchens.
Does anyone have a recipe for hard dough bread?
Step 5 needs a little more clarification or this is completely wrong. From the picture it looks like buns, like little burger buns. But when you butter, fold, butter, fold, the dough does not become homogeneous. The butter disallows the dough to form a ball or patty that will become a bun. The pieces just don't come back together. Unless the step is missing information about kneading the heck out of each one until it forms back into a singular piece of dough(sort of). Will update later.
I agree with you. I will make later this week and report. I do not think it is possible to make this dough into a bun shape with the directions here - all the pics I saw when I researched the recipe have an elongated shape, not round. The recipe below also uses coconut milk. https://www.tasteofhome.com/article/how-to-make-jamaican-coco-bread/
So I finally got around to baking these and they are very happy little darlings, tasty and versatile. A couple of things - I wanted smaller breads so I made 12 instead of 10. The amount of butter for brushing in the prep stage is about twice what you need, ditto for the garlic butter finish. I made these to go with the leftovers from the Mojo turkey. One thing that bugs me is the photo. Grill marks do not appear on oven-baked bread.
It looks like a burger of some kind that has the grill marks...and the inside of the roll...
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