Coco Bread (Jamaican) dairy-free
Method
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- Preheat oven to 400f / 204c / gas mark 6
Gently warm the milk until it’s lukewarm (about 50 seconds in the microwave) - Add salt to the coconut milk
Then add the yeast, vegan butter, vegetable shortening, sugar. Stir and set it aside - In a bowl sift cups of flour and then add salt and stir,
Make a well in the middle of the flour mixture and the add the yeast mixture, to the flour mixture. Stir until combined (mixture will be sticky ) - Flour your work surface. Place the dough unto the work surface. With clean hands, knead the dough until soft and smooth
- Grease a bowl with some butter. Place the dough into the bowl. Cover with a damp tea towel. Leave it in a warm place for 1 hour and 30 minutes.
- Line a baking tray with greaseproof paper and set aside. Place your dough onto a floured work surface. Flour your rolling pin and roll out your dough. Cut into 4 pieces
- Roll out the dough until about 1/2 inch to 1 inch thick. Cut it into a circular shape using a side plate. Grease one half of the dough with butter.
- Fold the dough in half. Then place on a baking tray. Repeat the process until you have used all of your dough. Leave it covered in a warm place for 10 mins
- Place in the oven for 30 mins at 400f / 204c / gas mark 6
Notes
For the softest coco bread, avoid adding too much flour when kneading and allow the dough to rise until doubled in size before baking. Enjoy warm with vegan butter, stuffed with your favourite fillings, or store in an airtight container for up to 3 days and reheat before serving for the best texture.
Goes Great with
