Jamaican Coco Bread

Ingredients

• 4 cups bread flour
• 2¼ tsp instant yeast
• 2 tbsp granulated sugar
• 1½ tsp fine salt
• 1¼ cups coconut milk, warmed
• 1 large egg
• 6 tbsp unsalted butter, melted

Method

1. Whisk the flour, yeast, sugar and salt. Add the warm coconut milk, egg and 4 tablespoons of the melted butter and mix into a soft dough.
2. Knead until smooth and elastic, about 8 minutes, then cover and let rise in a warm spot until doubled, about 1 hour.
3. Divide the dough into 12 pieces and roll each into a 6-inch oval. Brush with melted butter and fold in half, leaving the bottom edge sticking out a little.
4. Set on a parchment-lined sheet pan, cover and let rise until puffy, about 30 minutes. Heat the oven to 375°F.
5. Bake until golden, 15 to 18 minutes, and brush with the last of the butter while warm.
6. Split open to fill, or serve warm with butter.

Notes