Best 4 Haitian Bread Pain Haitien Recipes

HAITIAN BREAD (PAIN HAïTIEN)

Steps:

• 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.

HAITIAN BREAD (PAIN HAITIEN)

Steps:

• Preheat oven to 350°F
• Dissolve the yeast in a large bowl in warm water.
• Stir in honey, oil, salt, nutmeg, and 2 cups of the flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to make a stiff dough.
• Turn dough onto a lightly floured surface; knead until smooth, about 5 minutes.
• Place in a greased bowl, cover, and let rise in a warm place until about double in size, about 50 minutes. Punch down on dough.
• Press dough into greased jelly roll plan (about 15x10x1-inch). Cut dough into about 2½-inch squares with a sharp knife, cutting two-thirds of the way through the dough. Cover and let rise until double in size, about 30 minutes.
• Dissolve the instant coffee in the milk and brush over the dough. Bake until the bread is golden brown, about 35 minutes.
• Break the bread into squares to serve.

HAITIAN WHEAT BREAD

Steps:

• 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.
• 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.
• Dust a flat work surface with flour. Knead dough until smooth and holding its shape.
• 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.
• 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.
• 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).
• 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.
• Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.

PAIN PATATE

Steps:

• Preheat oven to 375 degrees.
• Grate sweet potatoes into mixing bowl and mash the banana into the sweet potatoes.
• Mix in all ingredients, one at a time, until each ingredient is fully blended into the mix.
• Spread evenly into a 9x13 inch baking pan.
• Bake for 90 minutes or until toothpick inserted into center comes out clean.
• Let cool 10 minutes. Serve hot. For an added treat, top with whipped cream or rum syrup.