CHOCO PAN DE COCO
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.
Provided by Tejal Rao
Categories breads, project
Time 2h
Yield 1 (8- or 9-inch) loaf
Number Of Ingredients 13
Steps:
- Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
- Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
- Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
- Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
- To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.
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Anchal Chandra
[email protected]Meh.
Gavin Griffith
[email protected]This recipe is a winner! The bread is moist, fluffy, and has the perfect amount of sweetness. I love the combination of chocolate and coconut. I'll definitely be making this again and again.
Ishaq Baloch
[email protected]Not impressed. The bread was dry and crumbly, and the chocolate and coconut flavors were barely noticeable.
Jeon tuba
[email protected]This bread was a big hit at my potluck! Everyone loved the unique flavor combination of chocolate and coconut. I'll definitely be making this again.
Ssooka Dawson
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar by half next time.
Osunlana Kehinde
[email protected]I've tried many choco-pan de coco recipes, but this one is by far the best. The bread is so light and fluffy, and the chocolate and coconut flavors are perfectly balanced. I highly recommend this recipe!
Claudine Lumsden
[email protected]Yum! This bread is amazing! The chocolate and coconut flavors are perfectly balanced, and the texture is so moist and fluffy. I'll definitely be making this again.
Melokuhle Mbele
[email protected]This bread was a disappointment. It was dry, dense, and lacked flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Hoor Pari
[email protected]I love this recipe! It's so easy to make and the bread always turns out delicious. I often add a handful of chopped nuts for extra crunch and flavor.
Tj Bj
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The bread is moist, fluffy, and has the perfect balance of chocolate and coconut flavors.
Sumon Ahmed
[email protected]Not bad! The bread was moist and flavorful, but I found the chocolate and coconut flavors to be a bit too overpowering for my taste.
lipi lipial
[email protected]This choco-pan de coco was a hit at my party! Everyone loved the combination of chocolate and coconut, and the bread was so light and fluffy. I'll definitely be making this again for future gatherings.
Maria Gabaldon
[email protected]Meh. It was okay. I followed the recipe exactly but the bread turned out dry and crumbly. Maybe I did something wrong?
Super Masud
[email protected]I was a bit skeptical about trying this recipe because I'm not a huge fan of coconut, but I'm glad I did! The chocolate and coconut flavors complemented each other perfectly, and the bread was so moist and fluffy. I'll definitely be making this again
big foot
[email protected]I'd give this recipe a 10/10! It was so easy to follow and the end result was stunning. The chocolate and coconut flavors were perfectly balanced, and the texture was divine. Definitely a keeper!
Gilbert Frondoso
[email protected]This choco-pan de coco recipe was an absolute delight! The flavors of chocolate and coconut blended perfectly, and the texture was incredibly moist and fluffy. My family and friends raved about it.