Jamaican coco bread, moon-shaped and tasty

I was a bit surprised that the Jamaican coco bread recipe I tried did not call for coconut at all. I have since found recipes that have coconut milk as an ingredient and you could easily substitute regular milk with coconut milk in the recipe below. I always find making bread a challenge:getting the texture, the mix of crunch and soft, of chewy and light all right, is a daunting task. However, I often end up enjoying the results, at least as long as the bread is fresh. After a few hours, it is a different story :).

Coco bread Recipe

Print recipe

Serves	10-12
Prep time	1 hour, 30 minutes
Cook time	15 minutes
Total time	1 hour, 45 minutes
Meal type	Bread

Ingredients

2 packets yeast
1 teaspoon sugar
1/4 cup warm water
1 Medium egg
1 cup warm milk
1 teaspoon salt
3.5 cups flour
1/2 cup melted butter

Directions

1.	Mix the yeast, sugar and water together. Beat the egg and stir in to the mixture. Stir in the milk and salt.
2.	Stir in 2 cups of the flour.
3.	Slowly add more flour, stop when the mixture becomes stiff. Knead the dough until it is smooth, about 10 minutes
4.	Transfer the dough to a clean bowl. Add some of the melted butter. Roll the dough around the bowl until it is entirely coated in butter.
5.	Cover with a damp towel for 1 hour (this will allow the mixture to rise).
6.	Divide the dough in to 10 pieces and roll each piece in to a circle, about 1/2 cm thick.Brush the dough with melted butter then fold in half.
7.	Preheat your oven to 425 degrees. Place folded pieces on a well greased sheet and place on the bottom rack of the oven.
8.	Bake about 15mn until golden brown