Jamaican Coconut Bread Recipes

JAMAICAN COCONUT CORN BREAD

Steps:

• Preheat the overn to 375º.
• Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
• Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
• Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

JAMAICAN COCO BREAD

Steps:

• Dissolve yeast and sugar in water then stir in milk, salt and egg.
• Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
• Knead the dough for 10 minutes until smooth but firm.
• Oil a clean bowl and turn the dough in it until coated.
• Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
• Brush with melted butter then fold in 1/2.
• Brush with more butter and fold in 1/2 again.
• Set breads on a oiled baking sheet and let them rise until they double in size.
• Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
• Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).

CARIBBEAN COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
• Pour batter into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

JAMAICAN COCONUT CORNBREAD

Steps:

• Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
• In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

COCO BREAD

Steps:

• Make the garlic butter: Melt butter over low heat and add garlic. Raise the temperature slightly and cook just until butter is frothy; do not let the garlic brown. Remove from heat, add thyme and let steep for 5 to 10 minutes.
• Make the bread: Dissolve the yeast and sugar in 1/4 cup/60 milliliters warm water and then stir in milk, salt and egg.
• Add half the flour and stir, continuing to add the remaining flour until dough can be turned out of the bowl. (You may not need all of the flour.)
• Turn out the dough onto a floured work surface. Knead dough for 10 minutes until smooth but firm. Transfer dough to an oiled, clean bowl. Cover with a damp towel and let rise for 1 hour.
• Cut dough into 10 portions and roll each piece into a 6-inch diameter circle. Brush each piece with melted unsalted butter and fold in half. Lightly flatten each piece with the palm of your hand, brush again with melted unsalted butter, then fold in half again.
• Place pieces on an oiled baking sheet, cover loosely with lightly greased plastic wrap and let them rise in a warm place until they double in size, about 1 hour.
• Heat oven to 425 degrees and set a pan of hot water on the lowest oven rack. Bake bread on upper rack for 12 to 15 minutes or until golden brown. Use pastry brush to apply melted garlic butter to the coco bread while still hot.