Belizean Creole Bread
Description
Pulling on Caribbean roots, Creole Bread would just be yet another plain white bread if it weren’t for the addition of fragrant, full-fat coconut milk. Lending to its richness and fat content without weighing down its crumb, Creole Bread is easy to eat still warm from the oven with absolutely nothing on it, with a pat of butter, or my favorite: with a healthy swipe of homemade Guava Jelly from Placencia Village. Pro tip: do as Belizeans do and slice this delicacy down vertically—not across.
Ingredients
Instructions
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Preheat oven to 375° Fahrenheit.
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Mix dry ingredients
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Mix butter and shortening
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Add warm coconut milk and start to mix dough
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If using yeast that needed to raise, add yeast to flour mixture
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Continue to form dough, in mixture or on your kneading board, add less or more milk as needed to make dough soft.
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Continue kneading dough on counter for 5 mins.
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Set aside on a bowl covered w damp cloth, in a warm place for 45 mins
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Roll out dough and cut into desired pieces to form 10 to 12 dough balls and place on baking sheet. Cover bread and set aside in a warm place and let raise for an additional 30 minutes.
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Bake for 25 to 30 minutes
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Makes approximately 10 to 12 bread depending on size
