This is one of the better tasting bread I make. Makes about 6 regular size loaves.
Give it a try!
INGREDIENTS:
• 6 cups sifted all purpose flour
• cassava, grated
• ½ cup warm water (110°F)
• 2 tbsp brown sugar
• ½ cup raisins
• 2 cups coconut milk
• ½ cup oats
• 3 tbsp cornmeal
• 2 small pks instant yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 4 tbsp butter
1. Dissolve the sugar in warm water in a large bowl.
2. Add flour, cassava, yeast, salt, butter, oats, cornmeal and raisins in the bowl and mix the dough adding one cup coconut milk at a time. Knead dough for about 10 minutes on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into well-oiled 9” x 5” inch loaf pans. Allow to rise for 30 minutes, or until dough has doubled in the pans. Bake at 350°F for 30 minutes.
Thursday, April 30, 2015
Traditional Bread, Cakes and Puffs
Homemade bread is the ultimate comfort food! Nothing beats the smell of tasty homemade
bread. But if you never had the chance to try bread baked in a traditional dirt oven, then you do not know what you are missing.
This is why I really love the bread baked by my mother and granny. My mother used to bake in her dirt oven just for the fun of it and to give this tasty treats to the neighbours.
With the introduction of stoves, you see an array of different kinds of bread. That is lovely but I like making my own bread at home. I love experimenting with different combinations and have come up with quite a few very tasty ones.
The recipe I love the most is actually very easy. I start with the normal bread recipe and then I add different kinds of nuts, coconut milk and raisins. I sometimes add grated cassava and oatmeal to give it a traditional taste. Other combinations I enjoy are cornmeal, peanut butter and glazed citrus peel.
This is what is so great about making your own bread at home. You can start with the basic recipes your granny handed down to you and once you have mastered those you can start experimenting. So, next time you are craving for tasty, fresh homemade bread, flip through the traditional Caribbean Cooking baking section and impress your guest with a taste they will never forget.
bread. But if you never had the chance to try bread baked in a traditional dirt oven, then you do not know what you are missing.
This is why I really love the bread baked by my mother and granny. My mother used to bake in her dirt oven just for the fun of it and to give this tasty treats to the neighbours.
With the introduction of stoves, you see an array of different kinds of bread. That is lovely but I like making my own bread at home. I love experimenting with different combinations and have come up with quite a few very tasty ones.
The recipe I love the most is actually very easy. I start with the normal bread recipe and then I add different kinds of nuts, coconut milk and raisins. I sometimes add grated cassava and oatmeal to give it a traditional taste. Other combinations I enjoy are cornmeal, peanut butter and glazed citrus peel.
This is what is so great about making your own bread at home. You can start with the basic recipes your granny handed down to you and once you have mastered those you can start experimenting. So, next time you are craving for tasty, fresh homemade bread, flip through the traditional Caribbean Cooking baking section and impress your guest with a taste they will never forget.
Pepper Roti
So what is pepper roti? It is really two buss-up-shut roti with a pepper and vegetable filling in between. Pepper roti is a bit different from the usual rotis - buss-up-shut, dhal puri, dosti roti, sada roti and aloo puri. Pepper roti is usually eaten as “cutters” when drinking alcohol. Even by itself pepper roti makes a wonderful spicy side dish.
Note: The pepper roti filling may be modified with other ingredients such as tomatoes, baigan and okras.
INGREDIENTS FOR PEPPER ROTI:
• 3 cups sifted all purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 1 ½ cups water
• 1 tbsp oil
• 2 tbsp butter
FOR PEPPER FILLING:
• 4 hot peppers (less or more depending
on how spicy you want it)
• 2 cups grated potatoes
• 1 cup grated carrot
• 40 chadon beni leaves
• 10 cloves garlic
• ¼ onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimentos, chopped
1. Grate and wash the potatoes. The washing process prevents the potato from turning brown.
2. Chop and blend the hot peppers, pimentos, chadon beni (bhandania), garlic, onion and carrot. Add salt to taste. Add the potatoes and cheese and mix together. Set aside.Mix the flour, sugar, baking powder, salt and water into a dough.
3. Divide the dough into 2, coat with oil and leave to rest for 1 hour. After, open out the dough, spread 1 tbsp of butter and sprinkle flour. Make a cut from the centre and roll into a cone. Press the
peak and flatten the centre of the cone.
4. Leave to rest for 15 minutes. Roll out both balls with a bailna.
5. Heat the tawah then lower the fire and spread one roti. Spread the pepper mixture on top. Place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.
Let cook for a few minutes then cut into pieces and serve.
Note: The pepper roti filling may be modified with other ingredients such as tomatoes, baigan and okras.
INGREDIENTS FOR PEPPER ROTI:
• 3 cups sifted all purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 1 ½ cups water
• 1 tbsp oil
• 2 tbsp butter
FOR PEPPER FILLING:
• 4 hot peppers (less or more depending
on how spicy you want it)
• 2 cups grated potatoes
• 1 cup grated carrot
• 40 chadon beni leaves
• 10 cloves garlic
• ¼ onion, chopped
• 2 cups grated cheese
• salt to taste
• 2 pimentos, chopped
1. Grate and wash the potatoes. The washing process prevents the potato from turning brown.
2. Chop and blend the hot peppers, pimentos, chadon beni (bhandania), garlic, onion and carrot. Add salt to taste. Add the potatoes and cheese and mix together. Set aside.Mix the flour, sugar, baking powder, salt and water into a dough.
3. Divide the dough into 2, coat with oil and leave to rest for 1 hour. After, open out the dough, spread 1 tbsp of butter and sprinkle flour. Make a cut from the centre and roll into a cone. Press the
peak and flatten the centre of the cone.
4. Leave to rest for 15 minutes. Roll out both balls with a bailna.
5. Heat the tawah then lower the fire and spread one roti. Spread the pepper mixture on top. Place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.
Let cook for a few minutes then cut into pieces and serve.
Buss-up-shut
Serves about 4
INGREDIENTS:
• 4 cups sifted all purpose flour
• 6 tbsp ghee or butter
• 4 tsp baking powder
• 2 tbsp oil
• ½ tsp salt
• 1 ¾ cups water
Kitchen Equipment Required:
• tawah (platin)
• dabla (two long wooden spatulas)
• bailna (rolling pin)
1. Sift and mix the flour, baking powder and salt. Add enough water. Knead into a soft dough. Roll into equal balls and leave to ‘rest’ for (about) 15 - 30 minutes. Roll out the dough flat after ‘resting’.
2. Spread butter or ghee and sprinkle with flour.
3. Make a cut from the centre out to the edge and roll making a cone.
4. Press the peak and flatten the centre of the cone. Leave to ‘rest’ about 15 - 30 minutes. Afterwards, roll out on a floured board.
5. Heat the tawah (platin). Using the flat side of a cup or other utensil, dip into butter or ghee and coat the al ready hot tawah.
6. Place the flat dough onto the tawah, and spread the ghee or butter on one side using the flat side of the cup, then turn over onto the other side to cook.
7. Spread butter or ghee on the other side the same way.
8. Use a dabla to break up the roti to give the ripped up and flaky appearance, or you can wrap the roti in a clean cloth and beat it with your hands or bailna (rolling pin).
The finished buss up shut is ready to be served.
INGREDIENTS:
• 4 cups sifted all purpose flour
• 6 tbsp ghee or butter
• 4 tsp baking powder
• 2 tbsp oil
• ½ tsp salt
• 1 ¾ cups water
Kitchen Equipment Required:
• tawah (platin)
• dabla (two long wooden spatulas)
• bailna (rolling pin)
1. Sift and mix the flour, baking powder and salt. Add enough water. Knead into a soft dough. Roll into equal balls and leave to ‘rest’ for (about) 15 - 30 minutes. Roll out the dough flat after ‘resting’.
2. Spread butter or ghee and sprinkle with flour.
3. Make a cut from the centre out to the edge and roll making a cone.
4. Press the peak and flatten the centre of the cone. Leave to ‘rest’ about 15 - 30 minutes. Afterwards, roll out on a floured board.
5. Heat the tawah (platin). Using the flat side of a cup or other utensil, dip into butter or ghee and coat the al ready hot tawah.
6. Place the flat dough onto the tawah, and spread the ghee or butter on one side using the flat side of the cup, then turn over onto the other side to cook.
7. Spread butter or ghee on the other side the same way.
8. Use a dabla to break up the roti to give the ripped up and flaky appearance, or you can wrap the roti in a clean cloth and beat it with your hands or bailna (rolling pin).
The finished buss up shut is ready to be served.
Traditional Roti
Roti is part of our culture in Trinidad and Tobago. It has become so irresistible that in Trinidad there is the Roti and Curry Duck Festival. If you are in Trinidad and you feel for a roti at 11:00pm, take a drive down to St. James (the city that does not sleep), and you are sure to get a hot piping roti from the road side roti shops. To master a good roti will take some effort. So if it does not come out the way you think it should, try making some adjustments and eventually you will get it right.
Dosti roti
Dosti roti is another type of roti made in Trinidad. It is commonly called “two in one” roti because of how it is made. When making it, two balls of flour (loyas) are rolled,out together, so when you cook it you are cooking both of them at the same time, that is why they are called Dosti. (Dosti is the hindi word for friend - so two friends).
Buss-up-shut
Buss-up-shut or paratha roti is another type of roti. Bussup-shut is the one used for weddings and special occasions. It is also on the menu of any roti shop and other fast food restaurants in Trinidad
and Tobago. Buss-up-shut goes best with curry chicken, channa and aloo (potatoes). It is simple to make with common ingredients in any kitchen, but it may take a few attempts to get it right.
and Tobago. Buss-up-shut goes best with curry chicken, channa and aloo (potatoes). It is simple to make with common ingredients in any kitchen, but it may take a few attempts to get it right.
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