3 ½ cups all-purpose flour
¼ cup sugar
2 packs active dry yeast or 4 ½ teaspoons
1 ½ teaspoons kosher salt
1 ½ cups milk, warmed (not more than 120º F)
¼ cup water, warmed (not more than 120ºF)
2 tbs softened butter (at room temp) plus more for brushing
2 tbs coconut oil
Jamaican Coco Bread 牙买加椰子面包的做法
reheat oven to 350ºF. Mix all dry ingredients in the bowl of a stand mixer with the hook attachment. Add butter, coconut oil, milk and water. Mix at low speed for 5 minutes. Dough should be a ball that can be removed from the bowl.
Transfer dough to a lightly floured surface. Cut into 10 equal pieces and roll each piece into a ball. Allow balls to sit for 10 minutes.
Place a small bowl of softened butter (about 3 tablespoons) and a pastry brush on your work surface.
Using a rolling pin, roll each ball flat (about 7 inches diameter and 1/4-1/8 inch thick).
Rub a thin layer of softened butter over the surface of each piece of dough, using a brush or your fingers.
Fold dough in half. Rub a layer of butter over the top surface. Fold again. Place onto a lightly greased jellyroll pan. Repeat with remaining pieces
When all the balls are rolled, buttered, shaped and on the pan, let them sit for 10 minutes. After a ten minute rise, use the tips of your fingers to make four light impressions in each triangle of bread. It keeps the bread from puffing up too much in the oven.
Bake them in the center of the preheated oven for 15-20 mins, until they are lightly browned. Remove from the oven and brush the rolls with a bit more butter. Serve warm or allow to cool and store in an airtight container for a day or two. (They are best served fresh)