Coco bread is the Jamaican version of American dinner rolls — and once you pair it up with beef patties, you’re not going to want to put them down! Besides being popularized in Jamaica, the origin of coco bread is unknown. Some speculate that the bread got its name from the traditional recipe which required coconut milk.
Chef Raquel Fox shows us how to make this special bread (without a bread machine!) and the important key ingredient… coconut milk! This is a great alternative to sandwich bread and is just as perfect as a patty stuffed with savoury beef.
INGREDIENTS
- 1/2 cup coconut cream warm
- 1/2 cup coconut milk warm
- 1/2 cup unsalted butter melted
- 2 tbsp yeast
- 1 tsp granulated sugar
- 1 1/2 salt
- 1 egg lightly beaten
- 3 cups all-purpose flour
- 1 tbsp coconut oil
- 2 tbsp butter melted to brush on patties
- 1 dough press
Beef Filling
- 2 Ibs medium ground beef
- 2 tbsp olive oil
- 1/2 sweet onion diced
- 1/2 cup green onions
- 1/2 cup red bell pepper diced
- 1 tbsp garlic minced
- 1 tbsp tomato paste
- 1 Scotch Bonnet Chili diced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Worcestershire
- 1 tbsp coconut aminos or browning
- 1 tbsp Raquel's Seasoning Salt
- 1/2 cup ketchup
- 1/2 tsp black pepper optional
METHOD
Coco bread beef patty method:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, add the cream, milk, butter, yeast, and sugar to dissolve. Add salt, egg and whisk.
- Add half of the flour and mix well, continue adding remaining flour until dough forms into a soft textured ball. Dust a clean surface with flour, knead dough for 5 minutes until smooth.
- Drizzle a large bowl with the oil, add dough and turn to coat. Cover with a clean damp towel, set aside in a warm area to rise or double in size for an hour.
- Heat a large skillet with oil over medium heat. Add the onions, bell pepper, cook for 3 minutes, add garlic, cook 1 minute, add tomato paste, chili and cook for an additional minute.
- Add soy, oyster sauce, Worcestershire sauce, browning and stir, turn heat on medium-high add beef and cook while breaking up pieces. Season with seasoning salt, add ketchup, pepper if using, and stir. Remove from heat and let cool.
- Punch down the dough to release the air. Cut dough in half, dust surface with flour, using a rolling pin, roll the dough out evenly to about ¼-inch thick.
- Use the back of the dough press to cut out circles (or use small bowls) and set aside on baking sheet lined with parchment paper.
- Center the circle of dough on the bottom of the open dough press.
- Place 2 Tbsp (30 mL) of the beef filling in the center of the dough, brush around the edges with the butter and close the press to seal. Remove the patty from the mold, set aside on the baking sheet, brush top with butter.
- Repeat forming the remaining dough into patties, brushing lightly with the butter. Bake for 15-20 minutes. Remove from oven and let cool slightly serve warm and enjoy!