Coco Bread
Movement Nation!
It’s time for another Movement Meal of the Week! This week, we have a delicious coco bread recipe that can be served alone or alongside your favorite dish. It’s slightly sweet, and even makes a great addition to your breakfast! Get a mixing bowl and a whisk, and let’s get baking!
YIELDS: 12 Servings
Recipe Ingredients:
Combine First:
4 tbsp butter, melted and cooled (note 8 tbsp are needed total for the entire recipe)
1 ¾ cups Coconut Milk
1 Egg (large)
2 ¼ tsp Yeast (1 packet)
½ tsp Salt
3 tbsp Sugar
Add Second:
4 cups All-purpose Flour
Need a heading
4 tbsp butter melted and cooled
Cooking Directions:
Melt and cool 4 tablespoons of butter
In a large bowl combine egg, coconut milk, yeast, salt, sugar and 4 tablespoons of butter
Add 4 cups of flour to wet ingredients 1 cup at a time. Mix to combine and incorporate all the flour. The mixture should start to become solid but still very moist and sticky.
Turn the dough out on a floured surface and gently kneed for 3-4 minutes. The dough ball will still be very soft but not sticky to the touch.
Place dough in a lightly greased bowl and cover with a kitchen towel or moist paper towels for 90 minutes.
Return the dough to a floured surface and divide it into 12 pieces. CWA Note: 12 pieces is ideal. I rarely get 12. sometimes 10 sometimes 13. The biggest point is don't stress it.
Roll each dough ball out to approximately 1/8 inch thick. Brush the dough with butter then fold the dough circle in half. Then brush top with butter. Place coco bread on a lined or greased tray.
Allow coco bread to rest for 25 minutes
Pre-heat oven to 375 degrees
Bake for 20 minutes
Once it’s done baking, simply let the coco bread cool and enjoy! You can eat this on its own with some butter or coconut oil spread on top, on the side of some eggs for breakfast, or alongside an Indian dish as a naan alternative if you’re feeling adventurous.
If you make this, post a picture on Instagram and tag us (@movementchurch.tv) so we can share it!
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