Haitian Bread (Pain Haïtien)
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5
4 reviews
Excellent
Haitian Bread (Pain Haïtien)
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Traditional Haitian bread (pain haïtien) is the most popular bread found in Haiti. The bread comes in many shapes and sizes, the most common being in the shape of a log.
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Ingredients
- 4 cups all-purpose flour sifted
- 1 tablespoon active dry yeast
- 1 cup water or more), at 97°F / 36°C, lukewarm
- 2 tablespoons sugar
- 6 tablespoons butter (cold), diced
- 1 teaspoon salt
- 2 tablespoons olive oil
Equipment
- Stand mixer
Instructions
- In the bowl of a stand mixer, add the flour and sugar, then mix.
- Dig a well in the center of the flour and add the yeast.
- Pour ½ cup (100ml) of water.
- Let stand 10 minutes.
- Add the butter and knead for 3 minutes at low speed.
- Add the rest of the lukewarm water (about ½ cup / 150 ml or more), gradually, while kneading at medium speed for 5 minutes, until obtaining a smooth and slightly sticky dough.
- Add the salt and knead for 10 minutes at medium speed.
- Coat the sides of a large bowl with olive oil.
- Roll out the dough and place it in the bowl.
- Cover the dough with a cloth and let it rise in a warm place, away from drafts, for 1 hour.
- Preheat the convection oven to 350 F (180˚C).
- Place the dough on a lightly greased work surface and roll it out by hand into a flat square.
- Cut the dough into 4 equal squares.
- Spread each square thinly and form a log by rolling the dough on itself, tightly.
- Place the loaves well spaced on a baking sheet lined with parchment paper.
- Cover the baking sheet with a cloth and let the buns rest for 15 minutes.
- Bake for 25 to 30 minutes.
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Overall Rating
5
4 reviews
Excellent
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