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Belizean Creole Bread Recipe

A soft, lightly sweet Belizean Creole bread made with coconut milk. This beginner-friendly recipe creates fluffy, tender bread perfect for everyday meals.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Bread, Breakfast, Side Dish
Cuisine: Belizean, Caribbean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups all-purpose flour sifted
  • 1 ½ tablespoons instant yeast
  • 2 tablespoons white sugar
  • 1 ½ teaspoons salt
  • 6 tablespoons butter or shortening softened, not melted
  • 1 ¾–2 cups coconut milk warm, not hot
  • 2 eggs optional

Equipment

  • Large mixing bowl For mixing dough
  • Measuring cups and spoons For accurate measurements
  • Baking tray Lightly greased or lined
  • Clean kitchen towel For covering dough during rise

Method
 

  1. Pour warm coconut milk into a bowl. Add sugar and yeast, stir once, and let sit for 10 minutes until foamy.
  2. In a large bowl, mix the flour and salt evenly.
  3. Make a well in the center of the flour. Add butter, yeast mixture, and eggs if using. Mix until a rough dough forms.
  4. Transfer dough to a lightly floured surface. Knead for 5 to 7 minutes until soft and smooth.
  5. Place dough in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. Gently punch down the dough. Divide into equal portions and shape into rolls or loaves.
  7. Place shaped dough on a baking tray. Cover and let rise again for 30 to 40 minutes until puffy.
  8. Preheat oven to 350°F (175°C). Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped.
  9. Remove from oven and immediately brush tops with butter. Let cool slightly before serving.

Notes

This Belizean Creole bread is best enjoyed fresh and warm. Avoid adding too much flour, and allow full rise time for a soft, fluffy texture. Coconut milk gives the bread its signature flavor and tenderness.