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#459020 - 02/27/13 02:29 PM CREOLE BUN & Creole Bread
Marty Online   happy


-2 lbs flour (4 cups)
-1/2-3/4 lb brown sugar (1 cup)
-2 tbsp instant yeast
-2 tsp sugar
3/4 cup warm water
1 cup raisins (optional)
-6 tbsp butter
-2 tsp vanilla
-1 tsp nutmeg
-1 tsp cinnamon
-1-1/2 cups coconut milk

Set yeast in deep bowl. Put flour, sugar, nutmeg and cinnamon. Make a hole in the center. Melt butter, add milk and vanilla (warm slightly). Do not boil. Add yeast to warm milk. Add milk mixture to flour. Mix with a wooden spoon until it holds together, knead and put to rise. Knead again on a floured board.
Cut into 6 pieces. Form into round balls. Flatten slightly. (Put in greased baking pan). Let rise until double in size.

Preheat oven 350 to 375.

Bake for 30-40 minutes until brown all over or has hollow sound when tapped on the bottom. Cool on wire rack.

Cuknat milk is the best milk for health and more importantly , a true creole bun.

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#504442 - 05/22/15 11:46 AM Re: CREOLE BUN & Creole Bread [Re: Marty]
Marty Online   happy


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#504443 - 05/22/15 11:46 AM Re: CREOLE BUN & Creole Bread [Re: Marty]
Marty Online   happy


BELIZEAN CREOLE BREAD
YIELDS 6 LOAVES

Ingredients

2 lbs flour (8 cups or 900g)
1 tsp salt
1/2 cup shortening or cooking oil (1/4 lb or 112 g)
2 tsp yeast (10ml)
2 tablespoons sugar or honey (30ml)
1 1/2 cup milk, coconut, evaporated or dried milk (375ml)

Method
1. Set yeast. In 1/2 cup warm water place yeast, 2 tsp sugar, 2 tablespoon flour (optional) and set aside.... IF YOU ARE USING INSTANT ACTIVE YEAST JUST ADD YEAST TO DRY INGREDIENTS!!!

2. Warm milk, oil, sugar and salt and set aside. DO NOT BOIL!

3. Sift flour and remove 2 cups to add later if mixture is sticky and make a hole in center.

4. Mix yeast (not the instant one) and warm milk.

5. Add Milk mixture to flour and mix with a wooden spoon.

6. If sticky, add flour from the 2 cups you saved, a little at a time, until firm.

7. Flour surface you will work on (table or counter top) Knead until smooth without stretching dough.

8. Put in a greased bowl and cover with a damp cloth until double the size.

9. Punch down and knead again!

10. Make into 6 round balls.

11. Put in greased loaf pans and let rise again.

12. Bake at 400 degrees F/205 degrees C for 30 to 35 minutes.

TIPS:
REMEMBER IF DOUGH BECOMES STICKY ADD FLOUR UNTIL FIRM TO KNEAD...DO NOT PANIC!

3 TABLESPOON DRIED MILK ADDED TO ONE CUP OF WATER MAKES I CUP OF LIQUID MILK

WATER USED TO SET YEAST SHOULD NOT BE HOT AS HOT WATER KILLS YEAST AND BREAD WILL NOT RISE!

YOU MAY USE HONEY INSTEAD OF SUGAR

TO CUT DOWN ON FAT WHENEVER POSSIBLE USE NON FAT/ LOW FAT OF SKIMMED MILK!!!

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#511017 - 01/25/16 10:51 AM Re: CREOLE BUN & Creole Bread [Re: Marty]
Marty Online   happy


Ingredients

Two cups flour (1/2 cup whole wheat and 1½ cup white flour)
About 1 tablespoon of Gold Label Virgin coconut oil
2/3 cup combined liquid (coconut milk and liquid from proofing yeast)
Salt
Grated nutmeg (small amount)
1 tsp yeast
1/8 cup of dark brown sugar
1 tbsp of margarine.

Method

Proof your yeast with a little bit of sugar and warm water.

When it proofs, combine the coconut milk to make 2/3 cups liquid.

Poor into the combined dry ingredients and knead to a nice soft dough.

Let it rise till double in size.

Knock down and let rise again.

Shape into two loaves and bake preheated oven till nice and brown.

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