Soft Buttery Jamaican Coco Bread - Folding Bread - Feed and Teach

Ingredients =====================

-2 cups All Flour

-1 cup Light Coconut Milk *Use half cup water if its heavy coconut milk or coconut cream. half milk and half water

-1/2 Tbsp. Instant Yeast

-2 Tbsp. Sugar

-1/2 tsp Salt

-1/4 cup Softened Butter (I say 1/2 cup in the video, that's wrong)

-Additional butter for brushing and greasing baking tray

Method ====================

1. Combine coconut milk, yeast, sugar and salt in a bowl. Mix to dissolve
2. Add flour to liquid mixture and mix until flour is hydrated and mixture comes together as a dough.
3. Knead dough for about 8 minutes
4. Add softened butter to dough and knead until dough becomes smooth. dust with flour to make it workable if it gets too sticky.
5. Cover bowl with plastic wrap or a damp kitchen towel and let the dough proof at room temperature until it doubles in size.
6. Once the dough is proof, place on your work surface and divide evenly into 6 pieces.
7. Form each dough piece into a ball and roll out into flat disk a bout quarter inch thick
8. Brush the top of each disk generously with softened butter and fold in half.
9. Line a baking tray with grease paper, brush with butter and place the newly form cocobread on it.
10. Proof cocobread in a warm area until it close to doubles in size.
11. Baked at 325 to 350 degrees F for 15 to 20 minutes until golden brown.
12. When done remove from oven and brush generously with butter.
13. Enjoy hot!