Cocoa Bread. Coco bread is a coconut milk bread that is popular in Jamaica as well as in other areas of the Caribbean. It is often stuffed with a Jamaican patty. Sift flour, baking powder, salt, cocoa and sugar together.
Pour into a greased loaf pan. Dissolve yeast and sugar in water then stir in milk, salt and egg. Whoever invented coco bread must have been trying to come up with the perfect sandwich roll - firm on the outside, tender on the inside. You can cook Cocoa Bread using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Cocoa Bread
- Prepare 2 cups of flour bread.
- You need 275 ml of Water.
- It’s of Sugar, salt, 1 tsb yeast.
- It’s 1 of egg.
- It’s of Cocoa powder.
- You need of Vanilla.
And best of all - it’s constructed with buttery layers that can be opened and then folded perfectly around the sandwich filling, making a neat and delicious package. Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss Lily’s in Manhattan, the chef Adam Schop serves them with garlic butter flavored with thyme, a commonly used herb in the Caribbean. Coco bread is eaten in Jamaica and other areas of the Caribbean.
Cocoa Bread step by step
- Mix all the ings. Knead the dough until it is sofy and fluffy. Cover dough and leave it to rise for 1 hour..
- Pre heat the oven. Glaze the dough with egg wash then bake in the oven for 20 to 30 mins at 180 celcius.
The bread contains some coconut milk, and is starchy and slightly sweet. It is often split in half and stuffed with a Jamaican patty to form a sandwich. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Add the egg and vanilla and mix.