Belizean Creole Bread Recipes

BELIZEAN BREAD PUDDING

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

CREOLE BREAD

Steps:

• Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
• Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
• Sift 5 cups of flour into a large bowl.
• Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
• Add all wet ingredients to the flour.
• Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
• Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
• Put in greased bowl, cover with a damp cloth and let rise until double in size.
• Punch down and knead for two or three minutes.
• Make into two large or six small round balls.
• Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.