This perfect sandwich bread recipe draws inspiration from my hops bread and the traditional Guyanese butter flap, which shares similarities with Jamaica’s coco bread. The result is a delightful fusion of these beloved breads.
What’s the Difference? While butterflap and coco bread are staples in Caribbean cuisine, they differ in one key ingredient: coco bread uses coconut milk, whereas butterflap uses water or regular milk. This subtle change creates a unique texture and flavor in each bread.
When made correctly, butter flap emerges as a soft, buttery blanket, perfect for cradling flavorful fillings like boiled channa.
A Glimpse into the History of butter flap | coco bread:
Butterflap bread has deep roots in Caribbean culture, cherished for generations. While its origins remain unclear, it’s believed to have evolved from European bread-making techniques, which were then adapted with local ingredients and methods. The name “butter flap” likely comes from the generous buttering and folding of the dough, which creates the signature layered pocket.
How to Make butter flap | coco bread
You can follow my hops bread or homemade bread recipe as the base, with one crucial change: the shaping method. Instead of forming rolls or a loaf, the dough is uniquely shaped into a flap.
Shaping the Flap:
1. Divide the dough into equal-sized balls or “loyahs.”
2. Flatten each ball into a round circle, brush with butter, and fold over to create a half-moon shape (repeat thee folding for butterflap).
3. Brush the folded dough with butter again and allow it to proof, or double in size, before baking.
Ingredients Needed:
• All-purpose flour (plus more as needed)
• Milk powder
• Instant yeast
• Brown sugar
• Butter, melted (for the dough)
• Butter, softened (for wrapping and brushing)
• Salt
• Lukewarm water (coconut milk, or milk)
Tips for the perfect butter flap | coco bread:
• Use high-quality ingredients: Fresh yeast and good-quality flour will significantly improve the texture and taste of your bread.
• Knead thoroughly: Proper kneading develops the gluten in the dough, resulting in a chewy and flavorful bread.
• Let the dough rise properly: Allow the dough to rise in a warm, draft-free place until doubled in size.
• Don’t overbake: Butter flap bread should be golden brown, soft, and tender.
How to Enjoy this perfect sandwich bread:
Butter flap | coco bread is incredibly versatile and can be enjoyed in various ways:
• With Boil Channa: Serve warm butter flap bread with a generous helping of flavorful boil channa/cup ah channa.
• As a Sandwich: Fill butter flap bread with your favorite fillings, such as sardine choka, grilled chicken, jerk chicken, roasted pork, holiday ham, stewed gizzards, geera pork, geera chicken, or cheese.
• For Breakfast: In addition to the above, enjoy butter flap bread with boiled eggs, fried plantain, butter, jam, or honey for a delicious breakfast treat.
• Jamaican Patty: If you opt for the coco bread route and use coconut milk to knead the dough, stuff it with a delicious Jamaican beef or chicken patty for a traditional taste of Jamaica.
This Bread is more than just a recipe—it’s a taste of Caribbean tradition brought into your home. Whether you’re sharing it with family or enjoying it on your own, this bread is sure to become a favorite. Happy baking!
You will also love these recipes:
Trinidad Sweet Bread (dessert)
Trinidad Bread and Channa Sandwich
Trinidad Cheese Paste Sandwiches
The Perfect Sandwich Bread | Butter flap Bread | Coco Bread
Ingredients
- 3 ½ cups all-purpose flour plus more as needed
- 4 tbs milk powder
- 2 tsp instant yeast
- 3 tbs brown sugar
- 4 tbs butter for dough
- 6 tbs butter for wrapping and brushing on the dough
- 1 teaspoon salt
- 1 ½ cups water or milk, lukewarm
Instructions
Mix the Dough:
- In a large bowl or the bowl of an electric mixer, combine the flour, milk powder, yeast, and sugar.
- Melt the butter and mix it with the lukewarm water (or milk). Gradually add this mixture to the dry ingredients, stirring until a sticky dough forms.
- If the dough is too sticky, sprinkle in an extra 1-2 tablespoons of flour. Knead the dough for about 10 minutes, folding it towards the center and spinning as you go.
- Place the dough in an oiled bowl, ensuring the entire surface is coated. Cover with plastic wrap or a kitchen towel and let it rest in a warm place for 20 minutes.
First Knead:
- After 20 minutes, remove the cover and knead the dough for exactly one minute using the same folding technique.
- Place it back in the oiled bowl, cover, and let it rise in a warm area for 60-90 minutes, or until it doubles (or even triples) in size. The time may vary depending on your room temperature.
Shape the Dough:
- Once the dough has risen, gently press it to release the air. Divide it into 12 or 16 equal pieces.
- To shape each piece, fold the dough towards the top and pinch to seal. Roll it between your palms to form a smooth ball.
Create the Flaps:
- Roll each dough ball into a 5-6 inch circle. Brush the surface with about 1 teaspoon of softened butter.
- Fold the dough over itself, lining up the edges to create a flap shape(coco bread). Butter and fold a second time for a traditional butter flap.
- Place the folded dough in a prepared baking pan.
Final Rise:
- Let the dough rise again (third proofing) until it doubles in size, about 30-60 minutes, depending on the room temperature.
Video
Notes
• Proofing: The dough needs to rise properly at each stage. Make sure it’s in a warm spot, especially if your kitchen is on the cooler side.
• Butter: Don’t skimp on the butter; it’s key to getting that rich, soft texture.
• Serving: Serve your Bread warm for the best experience. It pairs wonderfully with boil channa, holiday ham, or a spread of butter/cheese and a dash of hot sauce. This Bread is more than just a recipe—it's a taste of Caribbean tradition brought into your home. Whether you’re sharing it with family or enjoying it on your own, this bread is sure to become a favorite. Happy baking!
