Soft Coconut Milk Coco Bread
By Joe
Source: Serious Eats — Michelle and Suzanne Rousseau, Coco Bread.
A coco bread recipe for 25 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Beat together flour, sugar, salt, and yeast in a big bowl. Add melted butter to dry ingredients and mix with a wooden spoon till everything is uniformly mixed. Add warmed milk and mix till dry ingredients are fully incorporated and a a little tacky dough begins in order to form. Scrape dough out onto a gently floured work surface and knead, dusting gently with extra flour if you need to to prevent sticking, till a soft, springy dough forms, 5 to 10 minutes. Wash, dry, plus next grease the mixing bowl. Return dough in order to bowl, cover using plastic, plus let proof at warm room temperature till swollen, light, plus roughly doubled in size, 1 to 2 hours. In one chilly kitchen, the dough will need extra time to rise, plus in a warmer kitchen, it will shift faster. Adjust oven rack to middle position plus heat oven to 175°C. Line 2 rimmed baking sheets with baking paper. Turn dough out onto a gently floured work surface. Little coco breads, share dough in 45g (1 1/2-ounce) portions; in order to make larger ones, share in 115g (4-ounce) portions. This recipe yields either 25 little or 10 big portions. Working using one portion of dough a a time, lightly roll each portion into a ball, next, using a rolling pin and dusting very gently with flour if you need to to prevent sticking, roll out into 3 mm-thick (3mm) rounds. Brush top side of round using melted butter, next fold in half in order in order to form one half-moon shape. Brush top surface of half-moon using extra melted butter, next fold once extra to form a quarter-circle. Move to ready baking tray. Repeat with leftover dough portions; leave around 1 1.3 cm of space among every portion of dough on the baking tray. Working with one baking tray after another, bake coco breads till puffed and gently golden on top, around 15 minutes for smaller coco breads plus 20 minutes for larger ones. Repeat using leftover baking tray of coco breads. Brush baked coco breads using extra melted butter, if wanted. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
3.4 g per serving
6.8 % of the 50 g daily maximum · 13.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 130 kcal |
| Protein | 3.2 g |
| Carbohydrate | 23.4 g |
| of which sugars | 4.2 g |
| of which free sugars | 3.4 g |
| Fat | 2.6 g |
| of which saturates | 1.4 g |
| Fibre | 0.8 g |
| Salt | 0.56 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
