Haitian Bread (Pain Haïtien)
2 packages active dry yeast
1 1/2 cups warm water (105 to 155 degrees F)
1/4 cup honey
2 tablespoons peanut or vegetable oil
1 teaspoon salt
3/4 teaspoon ground nutmeg
4 to 4 1/2 cups all-purpose flour
1/4 teaspoon freeze-dried instant coffee
2 tablespoons milk
Dissolve yeast in warm water in large bowl.
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 lightly floured surface; knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 50 minutes. Dough is ready if indentation remains when touched.
Punch dough down.
Press into greased 15 1/2 x 10 1/2-inch jellyroll pan.
Cut dough into about 2 1/2-inch squares with sharp knife, cutting two-thirds of the way through dough.
Cover; let rise until double, about 30 minutes.
Preheat oven to 350 degrees F.
Dissolve instant coffee in milk; brush over dough.
Bake until bread is golden brown, about 35 minutes.
Break bread into squares to serve.
Makes 24 squares.
