The Perfect Sandwich Bread | Butter flap Bread

The Perfect Sandwich Bread | Butter flap Bread | Coco Bread

This recipe draws inspiration from both my hops bread and the traditional Guyanese butterflap, which shares similarities with Jamaica's coco bread. The result is a delightful fusion of these beloved breads.

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Course: Appetizer, Breakfast, dinner, lunch, Snack

Cuisine: Caribbean, Guyanese, Jamaican, Trinidad

Keyword: butter flap, butterflap, guyanese butterflap, homemade bread

Prep Time: 1

Cook Time: 30

Servings:

Calories: 247kcal

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

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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.

Bake:

Preheat your oven to 350°F (175°C). Place the baking pan on the middle rack and bake for 25-35 minutes, or until the bread is golden brown, light in weight, and your kitchen smells heavenly.
For a softer crust, brush the top with more butter as soon as it comes out of the oven.

Video

Notes

Tips for Success:
• 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!

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