CREOLE BUN & Creole Bread

Posted By: Marty

CREOLE BUN & Creole Bread - 02/27/13 02:31 PM

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Creole Bun

-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.
Posted By: Marty

Re: CREOLE BUN & Creole Bread - 02/27/13 02:32 PM

[Linked Image]

Creole Bread

1/2 cup water, warm
2 teaspoons instant yeast
2 teaspoons sugar
5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
1 1/2 cups coconut milk, lowfat version
1/2 cup coconut oil
2 tablespoons sugar
1 teaspoon salt

Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
Sift 5 cups of flour into a large bowl.
Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Put in greased bowl, cover with a damp cloth and let rise until double in size.
Punch down and knead for two or three minutes.
Make into two large or six small round balls.
Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.
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