| haitian Bread (pain Haïtien) 2 Packages Active Dry Yeast
1 1/2 Cups Warm Water (105 To 155 Degrees F)
1/4 Cup Honey
2 Tablespoons Peanut Or Vegetable Oil
1 Teaspoon Salt
3/4 Teaspoon Ground Nutmeg
4 To 4 1/2 Cups All-purpose Flour
1/4 Teaspoon Freeze-dried Instant Coffee
2 Tablespoons Milk dissolve Yeast In Warm Water In Large Bowl. Stir In Honey, Oil, Salt, Nutmeg And 2 Cups Of The Flour. Beat Until Very Smooth, About 1 Minute. Gradually Add Enough Of The Remaining Flour To Make A Stiff Dough. Turn Dough Onto Lightly Floured Surface; Knead Until Smooth, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 50 Minutes. Dough Is Ready If Indentation Remains When Touched. punch Dough Down. Press Into Greased 15 1/2 X 10 1/2-inch Jellyroll Pan. Cut Dough Into About 2 1/2-inch Squares With Sharp Knife, Cutting Two-thirds Of The Way Through Dough. Cover; Let Rise Until Double, About 30 Minutes. preheat Oven To 350 Degrees F. dissolve Instant Coffee In Milk; Brush Over Dough. Bake Until Bread Is Golden Brown, About 35 Minutes. break Bread Into Squares To Serve. makes 24 Squares. |
