Discover the flavors of Dominica with this traditional Dominican Mastiff Bread! Known for its slightly thicker and heavier texture compared to regular homemade bread, this delightful baked good is perfect for breakfast or as a hearty snack.
Ingredients
🌾 5 pounds Pre-sifted All-purpose or Bread Flour
💧 Warm Water (added gradually, salted to taste)
🧂 Salt, to taste (added to the warm water)
🧈 2 tablespoons Lard or Shortening (brand unspecified)
🧈 1/4 pound Butter (brand unspecified)
🍯 3 tablespoons Brown Sugar (brand unspecified)
🌿 2 tablespoons or 2 packs Instant Dry Yeast (brand unspecified)
🌾 Extra Flour, for dusting
🌼 Robert's Glow-Spread Margarine, for serving
Instructions
1- Prepare Ingredients:
- Start by sifting 5 pounds of all-purpose or bread flour into a large mixing bowl.
2- Combine Dry and Fat Ingredients:
- Add 3 tablespoons of brown sugar, 2 tablespoons of instant dry yeast, 2 tablespoons of lard or shortening, and 1/4 pound of butter to the flour.
3- Initial Mixing:
- Using a stand mixer with the paddle attachment, mix these ingredients until the lard and butter are evenly broken up, creating a crumbly mixture. If by hand, use a wooden spoon to achieve this.
4- Add Water and Knead:
- Gradually add salted warm water to the flour mixture while mixing. Once it starts forming a dough, switch to the dough hook attachment and knead until a smooth, stiff dough forms. If kneading by hand, count approximately 200 hand kneads.
5- First Proof:
- Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it proof in a warm place until doubled, about 45 minutes to 1 hour.
6- Punch Down Dough:
- Gently punch down the risen dough and turn it out onto a clean work surface.
7- Portion and Rest:
- Cut the dough into desired portions using a dough scraper. Form into balls, cover, and let rest for 10-15 minutes.
8- Shape the Bread:
- Flatten each dough ball into an oval with a rolling pin, roll tightly into a log shape, and pinch seams to seal.
9- Create Designs (Optional):
- Roll smaller dough pieces into thin strands for braids and attach to loaves.
10- Second Proof:
- Place loaves on a parchment-lined baking sheet and let rise for another 45 minutes to 1 hour.
11- Bake:
- Preheat oven to 350°F. Bake loaves for 20-30 minutes until golden brown.
Prep Time: Approximately 30 minutes
Cook Time: 20-30 minutes
Total Time: 2.5 to 3 hours (including proofing times)
Servings: Not specified
Calories: Not specified
Proteins: Not specified
Fats: Not specified
Carbohydrates: Not specified
Equipment: Large Mixing Bowl (Stainless steel, KitchenAid compatible), Stand Mixer (KitchenAid), Paddle Attachment, Dough Hook Attachment, Small Bowls (for ingredients), Measuring Spoons/Cups, Spatula (light blue/green silicone), Dough Scraper (pink), Rolling Pin (wooden), Baking Sheets (metal), Parchment Paper, Cooling Rack (wire), Serving Platter (glass), Butter Knife
Cooking Tips
- Adding salt to water ensures even distribution in the dough.
- Ensure fats are evenly distributed to avoid clumps in the dough.
- Use a quick proof method for faster rising by placing covered dough in a warm oven with hot water.
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Ms. Rosie: https://www.youtube.com/@InDaKitchenWithRosie