Jamaican Coco Bread

Step by stepInstructions

1. Warm the coconut milk until just lukewarm, stir in the sugar and yeast, and let it stand for 10 minutes until frothy.
2. In a large bowl, mix the flour and salt, then rub in the butter until crumbly.
3. Add the yeast mixture and vanilla, and knead into a smooth, soft dough, about 8 minutes; place in an oiled bowl, cover and let rise until doubled, about 1 hour.
4. Punch down the dough and divide it into 8 balls; roll each into an oval about 6 inches (15 cm) long and ¼ inch (6 mm) thick.
5. Fold each oval in half into a half-moon, pressing the edges lightly, and let rise, covered, for 20 minutes.
6. Heat a griddle or heavy skillet over medium-low heat and cook the breads for 4 to 5 minutes per side, until golden and cooked through; wrap in a clean cloth to keep them soft.
7. Serve warm, stuffed with a spicy beef patty.