Friday, December 20, 2013

Pain Haïtian: a Haitian Bread Recipe


Join us in the kitchens of Brashear Kids and learn how to make Haitian Bread, or in Creole, Pain Haïtien. For our Picture Pals program, brought to us by Haitian Families First, we are making food from Haiti. Right now we are making foods that are traditional for the holidays. We made Haitian Bread alongside refreshing Pineapple Nog. Here is a step by step account of how to make this tasty yeast bread.

Ingredients:
2 packages active dry yeast
1 1/2 cups warm water
1/4 cup agave nectar (or honey)
2 Tbsp vegetable oil
1 tsp salt
3/4 tsp ground nutmeg (we used freshly ground)
4 cups flour
1/4 tsp instant coffee
2 Tbsp milk


1. Dissolve the packets of yeast in a large bowl with warm water. Stir in the agave nectar, oil, salt, nutmeg, and 2 cups flour.


2. Beat with electric mixer for 1 minute, until the mixture is very smooth. Slowly add enough of the remaining flour to make a stiff dough.


3. Turn dough onto a lightly floured surface. Knead the dough for about 5 minutes, or until it's smooth.  Place the dough in a greased bowl, cover with a kitchen towel and let rise in a warm place until it doubles in size, which should take about 50 minutes. Punch down the dough.


4. Press the dough into a greased pan (15 inches by 10 inches). Drag a knife over the dough, only two-thirds of the way through the dough. Divide the dough into 2 1/2-inch squares. Cover pan and let rise until doubled in size, about 30 minutes.


5. Preheat the oven to 350 degrees F. Dissolve the instant coffee in the milk and brush over the dough with a pastry brush.


6. Bake fo about 35 minutes, or until the bread is golden brown. Cut bread into separate squares, or enjoy it pull-apart style.

Here is the recipe in full. It was adapted from Haiti by Nel Yomtov.

Pain Haïtien (Haitian Bread)
Makes 24 squares
Rising time: 1 hour 20 minutes
Total time: about 2 hours and 15 minutes

Ingredients:
2 packages active dry yeast
1 1/2 cups warm water
1/4 cup agave nectar (or honey)
2 Tbsp vegetable oil
1 tsp salt
3/4 tsp ground nutmeg (we used freshly ground)
4 cups flour
1/4 tsp instant coffee
2 Tbsp milk

1. Dissolve the packets of yeast in a large bowl with warm water. Stir in the agave nectar, oil, salt, nutmeg, and 2 cups flour.

 2. Beat with electric mixer for 1 minute, until the mixture is very smooth. Slowly add enough of the remaining flour to make a stiff dough.

 3. Turn dough onto a lightly floured surface. Knead the dough until it's smooth, about 5 minutes. Place the dough in a greased bowl, cover with a kitchen towel and let rise in a warm place for about 50 minutes, or until it doubles in size. Punch down the dough.

 4. Press the dough into a greased pan (15 inches by 10 inches). Drag a knife over the dough, only two-thirds of the way through the dough. Divide the dough into 2 1/2-inch squares. Cover pan for about 30 minutes and let rise until doubled in size.

 5. Preheat the oven to 350 degrees F. Dissolve the instant coffee in the milk and brush over the dough with a pastry brush.

6. Bake for about 35 minutes, or until the bread is golden brown. Cut bread into separate squares, or enjoy it pull-apart style.

-Laura

1 comment:

  1. What's the difference in using a foil pan versus a jelly roll pan

    ReplyDelete

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