COCOBREAD
Ingredients
• 7 cups (840 g) bread flour
• 3 tsp salt
• 6 tbsp (75 g) white sugar
• 2 packets (14 g) active dry yeast
• 2 cups (480 ml) warm coconut milk
• 1 cup (227 g) unsalted butter, melted
• 4 tbsp (56 g) coconut oil
Method
• Bloom yeast in warm coconut milk with sugar
• Combine flour and salt
• Add yeast mixture, coconut oil, and half of the melted butter
• Knead until smooth and slightly tacky
• Cover and let rise until doubled in size (bulk fermentation)
• Divide dough into portions
• Cover and rest 30–45 minutes (bench rest)
• Roll each portion out
• Brush with butter
• Fold and shape
• Cover and rest 15–20 minutes (final proof)
• Bake at 350°F for 20–25 minutes
• Brush with remaining butter while hot
Additional Notes
• My oven doesn’t have convection, which is why the bread didn’t get that perfectly uniform golden-brown color. Even so, the flavor was still excellent.
• I’m much more confident working with dough now, but this one was a bit tricky. I thought I might have over-kneaded it. If you want to avoid that altogether, kneading by hand is a safe move—it’s almost impossible to over-knead dough that way.
• I froze these along with the beef patties. I’m not sure yet how they’ll reheat, but once I know, I’ll update this section.
• I use a scale to weigh the dough and then divide it using basic math so every piece of bread is evenly sized.