NAN, made the Creole Bread to go with CathyZ's Crunchy chicken. Beautiful Bread!!

A

angak

Well-known member
We are snarfing up both for lunch today at work, although the chicken is no longer crunchy. I made the dough in the bread machine(used about 6 1/4 c flour) and let it rise for a bit. It made such a nice silken dough. I got more buns from it than the recipe states----it filled a 10 inch springform round pan with great big rolls, and I have a small round ball of dough in the freezer to bake later. My boss is from Jamaica, and she said they used coconut milk in baked products as well. This would make a nice dough for cinnamon rolls. Next time I would add a bit more sugar to make them a tad sweeter. We're having them slathered with butter and honey. Mmmmmmmm.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=109107

 
So happy you like it! Did you see the recipe for jerk butter? going to do that next time.

I thought the color and texture were amazing.
Think I will make little 6-8" round loaves next time.
on the ships I bake bread everyday, beside muffins or sweet rolls for breakfast, often make rolls for lunch and then always rolls or loaves for dinner, next time I sail, this will be in the regular rotation.

A super weekend to you,
Nan

 
just used Gold Medal Unbleached White Flour here. This is not a sweet bread at all, the coconut

milk truly is a secret ingredient. Gives it a sublte flavor and very nice color and texture. I can see using them for mini sandwiches with pulled pork or any jerk recipe. They were excellent with joanie's Mango, Avocado, Shrimp Salad. Also the turdunken and other stuff at the Super Bowl party.

The pudding one sounds really good, I'm think for brunch or a tea. Definately saved here, thanks!!
Nan

 
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