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Pain au beurre martiniquais, Butter bread from Martinique

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Pain au beurre martiniquais, Butter bread from Martinique

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Pain au beurre martiniquais, Butter bread from Martinique
Serves 6-8
Prep time 1 hour, 30 minutes
Cook time 40 minutes
Total time 2 hours, 10 minutes
Meal type Bread

Ingredients

  • 4 cups bread flour (500 gr)
  • 2 eggs + 1 yolk
  • 125g good butter
  • 150ml milk
  • 50ml water
  • 1 packet yeast (2 and ¼ teaspoon)
  • 1 tablespoon sugar cane
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • pinch nutmeg

Directions

1. Melt the butter. In a bowl, mix milk, water, salt, sugar and butter.
2. Melt the butter. In a bowl, mix milk, water, salt, sugar and butter.
3. In a small glass, mix the yeast in lukewarm water. In another bowl, beat the 2 eggs and add the vanilla and nutmeg.
4. In a small glass, mix the yeast in lukewarm water. In another bowl, beat the 2 eggs and add the vanilla and nutmeg.
5. On your countertop or in a wide shallow dish, make a well with the flour and add the mixtures made ​​previously. Incorporate them gradually into the flour.
6. On your countertop or in a wide shallow dish, make a well with the flour and add the mixtures made ​​previously. Incorporate them gradually into the flour.
7. Knead until the batter is homogeneous and does not stick. It does not need to be exceedingly smooth.
8. Knead until the batter is homogeneous and does not stick. It does not need to be exceedingly smooth.
9. Cover and let stand one hour at room temperature. The temperature should be between 73° and 79° F (23° to 26° C)
10. Cover and let stand one hour at room temperature. The temperature should be between 73° and 79° F (23° to 26° C)
11. Tip: for the dough to rise well, heat up your oven at 140° F (60° C for several minutes and turn it off. Then put in the dough (covered with a damp cloth) while leaving the oven door slightly ajar. Placing the dough dish over a pan of simmering water also works (always covering it with a damp cloth).
12. Tip: for the dough to rise well, heat up your oven at 140° F (60° C for several minutes and turn it off. Then put in the dough (covered with a damp cloth) while leaving the oven door slightly ajar. Placing the dough dish over a pan of simmering water also works (always covering it with a damp cloth).
13. Preheat the oven to 350° F (180° C), taking care to put in a ramekin of water
14. Preheat the oven to 350° F (180° C), taking care to put in a ramekin of water
15. After one hour, the dough will have doubled in size. Knead it for a minute then form three cylinders/tubes with which you will shape a braid. (I formed a crown by linking both extremities of my braid)
16. After one hour, the dough will have doubled in size. Knead it for a minute then form three cylinders/tubes with which you will shape a braid. (I formed a crown by linking both extremities of my braid)
17. Place the bread on a baking sheet covered with parchment paper. Finally cover with egg yolk (mixed with 1 teaspoon water) using a brush.
18. Place the bread on a baking sheet covered with parchment paper. Finally cover with egg yolk (mixed with 1 teaspoon water) using a brush.
19. Bake for 30 minutes. When cooked, leave in the turned-off oven with its door ajar for 10 minutes before removing.
20. Bake for 30 minutes. When cooked, leave in the turned-off oven with its door ajar for 10 minutes before removing.
21. Serve cold with creole hot chocolate
22. Serve cold with creole hot chocolate

Note

Prep time includes 1 hour of rest time. This recipe is adapted from: http://www.macuisinecreole.fr/2010/11/pain-au-beurre.html

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