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.
- Serves: 9 persons
- ¾cup warm water
- 2tablespoons brown sugar
- ¾teaspoon active dry yeast
- 1⅓ cups all-purpose flour
- 1cup whole wheat flour
- 3tablespoons shortening
- 1teaspoon salt
- 2teaspoons vegetable oil, divided
Step 1Stir 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 2Mix 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 3Dust a flat work surface with flour. Knead dough until smooth and holding its shape.
Step 4Lightly 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 5Gently 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 6Fill 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 7Lightly 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 8Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.