Our Kitchen of the Month for August is Aparna, of My Diverse Kitchen. Aparna asked us to bake Jamaican Coco Bread, a popular bread in Jamaica and the Caribbean region.
It's a simple bread to make, using flour, yeast, and coconut milk with a touch of sweetness. I oftentimes have leftover coconut milk in the fridge; usually, I freeze it, but this time I used it for this bread. I also added an egg to the dough during mixing process. The dough is really nice to work with. A mixture of melted butter and coconut oil is brushed over the buns before baking, and, I also brushed the leftover butter mixture over the buns as soon as they came out of the oven.
These buns are delicious toasted, and also make yummy sandwiches. Yesterday, I made tuna sandwiches with them to celebrate Julia Child's 112th birthday. It was one of her favorite quick lunches.
This is definitely one bread I plan on making again, especially since I can utilize the leftover coconut milk!
Stop by the websites of the other Babes to see what they did!
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna (Kitchen of the Month)
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
5 comments:
So that's how you got that lovely golden color. I didn't use an egg. Love the tuna sandwich!
Those look so so so good. The colour is fantastic. Like Cathy, I didn't use an egg.
And. Suddenly, I neeed a tuna sandwich. Clearly, we will have to get some more coconut milk (I used the last tin in the house) so I can make more Coco Bread.
Such a lovely golden color. These would be great for picnics
That sandwich looks so yummy! And I loved being able to use up my frozen coconut milk, often times it just get forgotten in the freezer until it is too old and I throw it out.
Yours look so beautiful. You achieved such a nice color!
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