Soft, fluffy buttery coco bread (A great addition to your thanksgiving dinner)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can mimic the flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can enhance flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding.

Combine 2 tablespoons of sugar, salt, and bread flour in a mixing bowl and whisk together.

Set the dry ingredients aside.

Warm the coconut milk in the microwave for about 10 seconds until lukewarm.

Add 3 and 1/4 teaspoons of active dry yeast to the warm coconut milk.

Add 1 tablespoon of sugar to the yeast mixture and stir.

Cover the yeast mixture and let it sit for about 5 to 8 minutes until foamy.

In a mixer, combine the foamy yeast mixture, 1 egg, and softened butter with the dry ingredients.

Mix until a soft and tacky dough forms, adding warm water if the mixture is too dry.

Grease the dough and cover it, letting it rise for 40 minutes to an hour until doubled in size.

Punch down the risen dough to release air and knead for another 30 seconds.

Divide the dough into portions, rolling them into balls and setting them aside.

Roll out each portion to about 1 and 1/2 inches thick using a rolling pin.

Apply butter to the rolled-out dough, then fold it over to create a pocket.

Cover the shaped dough with plastic wrap and let it rise for another 20 to 30 minutes in a warm place.

Preheat the oven to 350°F (175°C).

Bake the dough for 18 to 20 minutes until golden brown.

Remove from the oven and brush with additional butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens