The Magic Behind Coco Bread
Brushing melted butter on the rounds during the folding process—and optionally after baking—enhances the richness of coco bread while ensuring that its layers remain distinct, making it easy to stuff later. Warming the milk accelerates the proofing stage, setting you up for success.
Coco bread is truly a culinary gem. With its satisfying density and moist texture, complemented by a hint of sweetness and buttery flavor, Jamaican coco bread is beloved across the island. A classic combination is “patty and coco bread,” featuring a steaming hot beef patty nestled inside a soft coco bread pocket—this delightful treat from renowned local bakeries like Tastee or Juici Beef is a staple for school kids and adults alike, best enjoyed straight from a brown paper bag. It’s affordable, filling, and utterly delicious! For an authentic Jamaican experience, pair it with D&G Kola Champagne or D&G Ginger Beer.
Creating homemade coco bread begins with crafting an enriched dough that’s sweetened and yeasted. This dough is mixed by hand until it reaches a soft and elastic consistency through brief kneading. After allowing it to proof, we divide the dough into balls before rolling them into rounds. Brushing these rounds with melted butter before folding them into quarters creates perfect pockets ideal for stuffing or sandwich-making once baked. Beyond just beef patties, consider filling your coco bread with crispy fried fish fillets topped with pickled onions, scotch bonnet pepper, and tartar sauce—or enjoy warmed coco bread slathered in herb butter alongside rich Jamaican red pea or pumpkin soup. On its own or as part of a larger meal spread in your bread basket, homemade coco bread is always worth the effort.
For larger servings of cocobread, feel free to simply fold them in half instead of quarters.
Coco Bread Recipe
Ingredients:
- 625 g (1 pound 6 ounces; 5 cups) low-protein all-purpose flour (like Gold Medal Blue Label), plus extra for dusting
- 85 g (3 ounces; 1/4 cup plus 2 tablespoons) sugar
- 14 g (0.5 ounces; 4 teaspoons) Diamond Crystal kosher salt (use half as much if using table salt)
- 12 g (0.4 ounces; 1 rounded tablespoon) instant dry yeast (such as SAF; avoid RapidRise or active dry)
- 56 g (2 ounces; 4 tablespoons) melted unsalted butter + more for brushing
- 355 g (12.5 ounces; 1 1/2 cups) whole milk warmed to about 100°F (38°C)
Instructions:
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In a large bowl, whisk together flour, sugar, salt, and yeast.
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Stir in melted butter until well combined then add warmed milk gradually until you form slightly sticky dough.
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Transfer dough onto lightly floured surface and knead gently for about 5 to 10 minutes until smooth.
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Grease your mixing bowl after washing it thoroughly then place your kneaded dough back inside covered with plastic wrap to proof at room temperature until doubled in size—this may take between one to two hours depending on kitchen warmth.
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Preheat oven to 350°F (175°C) while adjusting rack position accordingly & lining two rimmed baking sheets with parchment paper. 6 . Divide risen dough: For smaller breads use portions weighing around 45g (1½-ounce) each yielding approximately 25 pieces, while larger ones should be around 115g (4-ounce) each yielding about 10 pieces.
7 . Roll each portion into balls then flatten using rolling pin dusted lightly if necessary forming circles roughly ⅛ inch thick. Brush tops generously before folding first into half-moon shapes followed by another fold creating quarter-circles which are placed onto prepared sheets spaced apart adequately.
8 . Bake smaller breads approximately 15 minutes & larger ones up-to 20 minutes till puffed & golden brown on top! Optionally brush again post-baking if desired!
Special Equipment Needed:
Digital scale & rimmed baking sheets
Notes:
While having two baking sheets makes this process smoother—you can manage just fine using one: Form half-dough batches first then bake covering remaining portions tightly against drying out! Allow cooling slightly on wire racks afterward before repeating steps!
Make-Ahead Tips:
Coco breads taste best fresh but can be stored airtight up-to five hours prior serving—just rewarm when ready!