I BELIZE YOU CAN COOKBOOK: Belizean food recipes including Creole bread, Mayan Pibil and Garifuna hudut. (Caribbean cookbook Book 1) by Gregory Arana

Author:Gregory Arana [Arana, Gregory]
Language: eng
Format: epub
Publisher: Dr Greg Arana
Published: 2014-01-02T00:00:00+00:00

CREOLE BUN

2 tsp white sugar, 1 cup brown sugar

1 tsp nutmeg, 2 tsp vanilla, 1 tsp cinnamon powder, ½ cup raisins

½ cup margarine or shortening, one and a half cup evaporated or coconut milk

¾ cup water

2 tablespoon yeast

2 cups all-purpose flour

Add ¾ cup of hot water (100 degrees F) to the yeast and set it aside to rise. Mix flour and sugar. Add nutmeg and cinnamon powder and continue mixing.

Form a hole in the center of the flour mountain.. .like a volcanic crater. Melt margarine ( or shortening ) and add evaporated milk and vanilla to it. Do not boil.

Add the yeast to warm milk mixture. Then, pour the milk yeast mixture into the crater in the center of the flour. Mix until it dough holds together.

Knead the dough. Place the dough aside to rise for 20 minutes . Once the dough has risen, knead again on a lightly floured board.

Cut into the dough into 6 – 8 pieces. Shape the pieces of dough into round balls and flatten a little at the top. Place in a bread baking pan greased with shortening.

Let yeast rise until it becomes twice the original size. Preheat oven to 375 F. Bake the buns for thirty to forty minutes until round and brown

Serve warm with cheese, coffee or tea.

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