It was a tradition in our house when I was a child to eat fresh home made bread, ham and hot sauce on Christmas mornings. Now, even though I am older and have a house and family of my own, I still go to my mom’s house on Christmas mornings to continue that tradition and accept my presents.
Making bread gives me great joy and a sense of accomplishment and I make it frequently for my family. It is a great substitute for the store bought bread which containspreservatives and additives.
I almost always know whenbread is done baking and is ready to be removed from the oven. The aroma of fresh bread dances its way around my house and up the stairs toentice me in my bedroom …I hypnotically follow the aroma back down the stairs and straight to the kitchen….There I remove it from the oven, brush the top with butter, slice it ever so carefully, smother it some more with a little too much butter and lift it to my eager mouth(the rest is history)….oblivious to all the commotion being created by two hungry, impatient kids……uuummmmm…the simple pleasures in life.
My Best White Bread
I know the thought of making bread can be overwhelming to some, but don’t be intimidated ; it is so simple you will wonder why you never tried it before. They say you should try everything at least once, that includes making bread!
In a small saucepan or microwave, heat water until lukewarm. Mix in 4 tbsps melted butter and set aside. Alternately, you can add the softened butter directly to the flour (after mixing the ingredients in).
In a large mixing bowl combine 4 cups flour, sugar, salt, and yeast using a wooden spoon to evenly distribute all the ingredients.
A Rustic Homemade No Knead Bread#breadbakers
Knead for about 7-10 minutes by pressing with your knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. [The dough is properly kneaded when it is smooth and you can stretch it without breaking.]
Cover with plastic wrap or kitchen towel and set in a warm place until dough doubles, about 1-2 hours, depending on room temperature and type of yeast. [The dough is adequately risen when an indentation remains after the dough is pressed with two fingers.]
Turn out on a lightly floured work surface. Halve dough and press each dough gently into a 12 x9 rectangle about 1 inch thick. Starting with the narrow edge, roll, pinch seams closed and turn ends under to make loaves to fit pans. Alternatively, make only one loaf and use a longer pan 13.5 x 5.5 x 3 inches(Check my shop for the link to these longer pans which I now use).
Best Caribbean Butter Bread Recipes
Place the dough seam side down into the greased loaf pans, 9x5x3-inches. Cover with a barely damp paper towel or kitchen towel. Set pans in a warm place and let dough rise a second time until the top of the dough is nearly level with the top of the loaf pan, about 45 minutes to 1 hour depending on room temp and type of yeast.
Bake loaves at 350° for 25-35 minutes, until crust is golden and loaves sound hollow when tapped with fingers. Remove the bread from the pans to racks; brush with butter for a soft, more flavorful crust. Slice and serve.
NOTE: If you have leftovers for some strange reason and wish to store the bread, wrap in foil thenin a zip lock bag and place in freezer. I hear it will keep for a few months. To reheat, place it in a 450 degreeoven still wrapped in foilfor 10-15 minutes, then remove from foil and leave in the oven for a few more minutes….Bread never lasts past a day or two in my house, so I have never had to freeze.
Best Caribbean Sweet Bread Recipe
It was a tradition in our house when I was a child to eat fresh home made bread, ham and hot sauce on Christmas mornings. Even though I am older with a family of my own, I still go to my mom’s house on Christmas mornings to continue that tradition and accept my presents. Making bread gives me great joy and a sense of accomplishment and I make it frequently for my family. It is a great substitute for the store bought bread which contains preservatives and additives.
NOTE: Resist the temptation to add too much flour to the dough at this point because you risk dry loaves. Knead to form a smooth, round ball. Coat with oil or butter (about 1 tbs) and place the dough back into the bowl.
EAT: Remove the bread from the pans to racks; brush with butter for a soft, more flavorful crust. Slice and serve hot with butter!
Jamaican Coco Bread In The Instant Pot Omni Plus
When tripling the recipe I measure 3 lbs of flour instead of measuring by cups and use 2 packets of yeast (11g each).
If you have leftovers for some strange reason and wish to store the bread, wrap in foil then in a zip lock bag and place in freezer. I hear it will keep for a few months. To reheat, place it in a 450 degree oven still wrapped in foil for 10-15 minutes, then remove from foil and leave in the oven for a few more minutes....Bread never lasts past a day or two in my house, so I have never had to freeze.
Calories: 145 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 172 mg | Potassium: 33 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 87 IU | Calcium: 6 mg | Iron: 1 mg
Freshly Baked Homemade Bread, Anyone?
Filed Under: All Recipes, Baked, Breads, Breakfast, Breakfast Ideas, Caribbean cooking, Caribbean food, Caribbean Recipes, CARIBBEAN SNACK, Christmas, Comfort Food, Flour, Flour, Breads & Roti, Special Occasion, Thanksgiving, Trinidad Food, TRINIDAD RECIPES, Trinidadian Dishes, Vegan, VEGAN RECIPES, VegetarianCoco Bread – a popular staple bread in Jamaica and other parts of the Caribbean made primarily with flour and coconut milk, then slightly sweetened just to tickle your tastebuds. Buttery, slightly sweet with a spot on firmness on the outside and softness on the inside. Great for breakfast, lunch, snacking or even as dinner!
Whoever invented these Jamaican Coco Bread must have been a serious sandwich lover! It’s firm enough to hold any filling you could possibly think of while still giving you that notable softness on the inside that we all love in a bread. And did I mention that it is shaped to form like a folded bread so you can easily fill it?
If the Americans have these Easy Dinner Rolls, well the Jamaicans have their Coco Bread. Although it’s not pointed out straight on why it was named as such, it could probably because it’s primarily made with flour and coconut milk just like this popular Samoan Coconut Bread Rolls a.k.a Pani Popo. Perhaps we all could agree on how coconut milk makes an incredible basketful of buns and rolls.
Pan De Agua (water Bread)
Think of Hawaiian Sweet Rolls, but a little bit denser. Coco bread is buttery and slightly sweetened with a note of coconut milk. But if you’re on the sweeter side of the spectrum, feel free to adjust the sugar.
You don’t have to worry. In fact, you’d probably have all the ingredients waiting to be taken out of your pantry. All you need are just 8 SIMPLE INGREDIENTS and you’re off to make a big batch of this for weekend sandwiches or lunches.
Absolutely! In fact, I have some already frozen in my freezer. I’m just going to reheat a few of them on Saturday morning and BAM, hearty Jamaican breakfast on my table!
Simple Crusty White Bread Recipe
What I do to make it ahead, is to bake them as directed below. Then leave them to cool down completely and line in a single layer on a parchment-lined sheet pan and flash freeze for an hour or until hard enough to touch. When already frozen, transfer them in a freezer-safe container bag, label and freeze for up to 2 months.
When ready to serve again, reheat your frozen coco bread by placing them snuggly in a baking dish or in a baking sheet pan, brush with melted butter and bake until warm enough for about 7-10 minutes in a 350°F oven.
….and a whole lot more. Feel free to enjoy it just the way you’d like to enjoy your sandwich. I’m pretty sure you could come up with a whole bunch of lists. 😉
Italian Stirato Bread
Line a large baking sheet with parchment paper, spray with baking spray. Set aside. In a medium bowl combine Coconut milk, sugar, salt, and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat. Pour into a large mixing bowl, add yeast, mix. Then add the egg.
Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread. Turn dough on a lightly floured surface and knead for 3-4 minutes. Place dough in a greased
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