Coco Bread

🥘 Ingredients

• butter (melted unsalted, 2 ounces; 4 tablespoons, plus more for brushing and greasing)
  56 g
• flour (low protein all-purpose, 1 pound 6 ounces; 5 cups, such as Gold Medal Blue Label, plus more for dusting)
  625 g
• milk (whole, 12.5 ounces; 1 1/2 cups, 38°C, warmed to about 100°F)
  355 g
• salt (diamond crystal kosher salt; for table, .5 ounces; 4 teaspoons, use half as much by volume or use the same weight)
  14 g
• sugar (3 ounces; 1/4 cup plus 2 tablespoons)
  85 g
• yeast (instant dry, .4 ounces; 1 rounded tablespoon, more info here, such as SAF ; not RapidRise or active dry)
  12 g

🍳 Cookware

• bowl
• baking sheet

1. 1

   In a large bowl , whisk together flour , sugar , salt , and yeast .

   flour: 625 g (low protein all-purpose, 1 pound 6 ounces; 5 cups, such as Gold Medal Blue Label, plus more for dusting), sugar: 85 g (3 ounces; 1/4 cup plus 2 tablespoons), salt: 14 g (diamond crystal kosher salt; for table, .5 ounces; 4 teaspoons, use half as much by volume or use the same weight), yeast: 12 g (instant dry, .4 ounces; 1 rounded tablespoon, more info here, such as SAF ; not RapidRise or active dry)
2. 2

   Add melted butter to dry ingredients and stir with a wooden spoon until well combined. Add warmed milk and stir until dry ingredients are fully incorporated and a slightly sticky dough begins to form.

   butter: 56 g (melted unsalted, 2 ounces; 4 tablespoons, plus more for brushing and greasing), milk: 355 g (whole, 12.5 ounces; 1 1/2 cups, 38°C, warmed to about 100°F)
3. 3

   Scrape dough out onto a lightly floured work surface and knead, dusting lightly with additional flour as needed to prevent sticking, until a soft, elastic dough forms, ⏱️ 5-10 minutes .
4. 4

   Wash, dry, and then grease the mixing bowl. Return dough to bowl, cover with plastic, and let proof at warm room temperature until puffy, light, and roughly doubled in size, ⏱️ 1-2 hours . In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
5. 5

   Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper. Turn dough out onto a lightly floured work surface. To make small coco breads, divide dough into 45g (1 1/2-ounce) portions; to make larger ones, divide into 115g (4-ounce) portions. This recipe yields either 25 small or 10 large portions.
6. 6

   Working with one portion of dough a a time, gently roll each portion into a ball, then, using a rolling pin and dusting very lightly with flour as needed to prevent sticking, roll out into 1/8-inch-thick (3mm) rounds. Brush top side of round with melted butter, then fold in half to form a half-moon shape. Brush top surface of half-moon with additional melted butter, then fold once more to form a quarter-circle. Transfer to prepared baking sheet . Repeat with remaining dough portions; leave about 1 1/2 inches of space between each portion of dough on the baking sheet.
7. 7

   Working with one baking sheet at a time, bake coco breads until puffed and lightly golden on top, about ⏱️ 15 minutes for smaller coco breads and ⏱️ 20 minutes for larger ones. Repeat with remaining baking sheet of coco breads. Brush baked coco breads with additional melted butter, if desired. Serve.
8. 📝

   Notes

9. 📝

   While more efficient with two baking sheets, this recipe can be made with just one: Simply portion, roll, and form half the dough into coco breads and bake; cover unused dough to prevent drying out. Transfer baked coco breads to a wire rack to cool slightly, and allow baking sheet to cool before arranging next batch of coco breads on it. You can reuse the same piece of parchment paper for the second batch. Make-Ahead and Storage

10. 📝

    The coco breads are best eaten fresh, but can be kept in an airtight container for up to 5 hours before serving; rewarm before serving.