Coco bread

Directions

1. Mix flour, sugar, salt and yeast  together and set aside.

2. Warm liquid (coconut milk or water) until it is more than luke warm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114 degrees.

3. Add 2 tbsp of melted butter to the warm milk/water and stir.

4. Add the liquid to the dry ingredients and combine to make a soft, sticky dough.

5. Flour rolling surface and place the dough on top.

6. Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes).

7. Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel.

8. Place bowl in warm spot for 1 to 1 1/2 hours  or until it doubles in size.

9. Preheat oven to 375 degrees. Roll dough and cut into smaller squares to make individual coco breads.

10. Roll each square until 1/8 inch thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.

11. Repeat Step 10 to make more; place each one on parchment-lined baking sheet(s) and brush the tops of the dough with melted butter.

12. Place baking sheet(s) in warm spot for 10 minutes so dough can rise; place sheet(s) in oven for 15 to 20 minutes or until golden brown.

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