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.



Step: 1

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.

Step: 2

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.

Step: 3

Dust a flat work surface with flour. Knead dough until smooth and holding its shape.

Step: 4

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.

Step: 5

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.

Step: 6

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).

Step: 7

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.

Step: 8

Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.


Per Serving: 172 calories; protein 3.9g; carbohydrates 26.9g; fat 5.7g; sodium 261mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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