Happy New Year to all! It's been a year since I've blogged, I hope everyone has had a grand holiday, and as we look forward to 2012, I'd like to say that BREAD is what I'll be making every month. Bread dates back to ancient times, and is a definitely a gift from GOD in my book. Remember the Bible story "Fishes and Loaves"? Some of us receive Bread in church, while other refer to the cash in their pockets as "Bread" (Guyanese slang for money). When we share our bread or as in my case bread recipes, we receive blessings. Our economy has been conducting a balancing act for quite some time now, and like untrained trapeze artists many have fallen. Times are hard, therefore people are being frugal. We're told that more people are cooking at home. Just remember measure portions, save leftovers, and please eat them. It is a huge sin to discard food in the trash. Use your stale bread to make Breadcrumbs, Croutons, Bread Pudding, French Toast, Bread Soup, and much more. I will be posting those recipes. Today I think some good old Guyanese homemade bread is a great start. Stew, Pepperpot, Fried Fish, Jams or butter will do as an accompaniment. This was a family effort, my sons worked very hard at this, their first bread baking experience. I have posted the images of their accomplishment. Have a fruitful and blessed 2012!
Guyanese Bread
1 tbsp yeast
1/3 cup warm water (100 – 110 degrees, use a thermometer)
3 cups all-purpose flour
1 tbsp brown sugar
1/4 cup brown sugar(additionally)
1 tsp salt
1 stick of butter
1 ½ cups of water (for mixing)
¼ cup of flour for kneading
Method:
Place yeast and 1tbsp of brown sugar into
1/3 cup warm water to proof
Water temp. should be 100 - 110 degrees
Cover and let this rest for about 7 minutes, or until it rises
In a large mixing bowl, sift flour, sugar, and salt
Add butter, and mix well
Add 1 cup of water to risen yeast, and stir
Pour yeast mixture in parts into flour mixture and combine well
Some liquid may remain, discard it
Form dough into a large round
Place dough into a lightly oiled bowl and cover
Let this sit in a warm place until the dough doubles in volume
Place dough into a lightly oiled bowl and cover
Let this sit in a warm place until the dough doubles in volume
(or for about 1 hour)
Use fist to press the air out of dough, and knead for about 10 minutes
Cut the dough into three equal parts
You can use a kitchen scale to weigh your cut pieces for precision
Roll into logs and press the top together to secure dough and braid
Place on a greased baking sheet and cover with a towel
Let this rest for 30 minutes in a warm place
Heat oven to 325 degrees
Brush with melted butter
Bake for 30 minutes
Remove and cover with a towel to keep bread soft
Use fist to press the air out of dough, and knead for about 10 minutes
Cut the dough into three equal parts
You can use a kitchen scale to weigh your cut pieces for precision
Roll into logs and press the top together to secure dough and braid
Place on a greased baking sheet and cover with a towel
Let this rest for 30 minutes in a warm place
Heat oven to 325 degrees
Brush with melted butter
Bake for 30 minutes
Remove and cover with a towel to keep bread soft
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