Coco Bread

Photo by Wendy Braithwaite

July, Issue 1, 2015 and March to July 2009

  • 3 tbsp dry yeast
  • 1 1/2 cups sugar
  • 1 tbsp. salt
  • 1 1/2 cups butter
  • 2 cups milk
  • 12 cups flour


  1. Dissolve the dry yeast in 3 cups of warm water, adding salt and sugar after the yeast is dissolved. Let stand for about 5 minutes until foamy.
  2. Warm the 2 cups of milk with the butter. Do not boil. Add mixture to the yeast.
  3. Slowly stir in the flour, one cup at a time until dough is formed and it leaves the sides of the bowl.
  4. Lightly flour the table and knead for about 10 minutes until smooth. Let rest for 10 minutes.
  5. Cut grapefruit-sized pieces of the dough and roll out to about 1/4 inch thickness.
  6. Butter the entire circle with a pastry brush dipped in softened butter.
  7. Fold in half and then in half again. Use fingers to make indentations in the dough.
  8. Let rise until doubled. Bake at 350 degrees F until golden.
  9. Brush the tops with butter as soon as they come out of the oven.

Makes 24 coco bread.

-By Jennifer Mullings

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