HAITIAN WHEAT BREAD
One of my favorite things growing up was warm Haitian bread dipped in hot chocolate. It's not easy to find outside of New York or Florida, so this is my own taste of home.
Provided by CoffeeFarmer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h47m
Yield 9
Number Of Ingredients 8
Steps:
- Stir water and brown sugar together in a small bowl. Sprinkle yeast evenly over the surface. Cover with a clean cloth and let stand until yeast softens and forms a creamy foam, about 7 minutes.
- Mix all-purpose flour, whole wheat flour, shortening, and salt together in a large bowl until shortening is thoroughly incorporated. Pour in yeast mixture; mix with your hands or a wooden spoon until dough comes together.
- Dust a flat work surface with flour. Knead dough until smooth and holding its shape.
- Lightly grease a large bowl with 1 teaspoon vegetable oil. Add dough; turn to coat with oil. Cover with a clean cloth and let rise until doubled, about 35 minutes.
- Gently punch down dough to deflate. Dust your work surface with more flour. Roll dough out until it is 1/3-inch thick. Fold in half and roll out again. Repeat this process 4 times.
- Fill a large baking pan with 1 inch water and place it on the bottom rack of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a jelly roll pan with 1 teaspoon vegetable oil. Cut dough into 9 pieces and place on the greased pan. Cover with a clean, damp cloth; let rise until puffy, about 25 minutes.
- Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 26.9 g, Fat 5.7 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 261 mg, Sugar 3 g
HAITIAN FRENCH TOAST
A yummy and rich French toast perfect for a celebration brunch. I first served this for New Year's Day brunch with a mixed grill of meats and a bottle of good champagne.
Provided by DIEDRIE
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
- In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
- In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 59.1 g, Cholesterol 104.4 mg, Fat 16.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 9.2 g, Sodium 564.1 mg, Sugar 16.6 g
CRUSTY WHOLE WHEAT ITALIAN BREAD
Make and share this Crusty Whole Wheat Italian Bread recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 2h50m
Yield 2 Baguettes, 16 serving(s)
Number Of Ingredients 8
Steps:
- ----ForBread Machine----.
- Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
- Select dough cycle and start machine.
- ----ConventionalMethod----.
- In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
- Let stand 5 minutes until yeast foams.
- Add salt and bread flour; beat well.
- Stir in whole wheat flour to make a stiff dough.
- Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
- Wash bowl, grease it, and add dough to bowl; turn over to grease top.
- Let rise in a warm place until doubled in bulk, about 1 hour.
- ----Shapingand Baking----.
- Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
- Punch down the dough.
- Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
- Pinch edges to seal, and taper ends.
- Place loaves, seam side down, on prepared baking sheet.
- Let rise until doubled, about 45 minutes.
- Make 4-5 slashes across each loaf with sharp knife or razor blade.
- Brush each loaf with water and sprinkle with whole wheat flour.
- Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
- Remove to a wire rack to cool completely.
- NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
- You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.
HAWAIIAN SWEET BREAD
The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona
Provided by Taste of Home
Time 1h
Yield 3 loaves (12 wedges each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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