This recipe is one of these whose wow factor is almost undeserved considering how easy they are to make. Coming out of the oven, the butter bread looks gorgeous and you will have a moment of hesitation before digging in, briefly imagining it as a piece of art to be displayed in a museum. But who can resist the call of nature? The fact is, all that beauty makes tasting it even more desirable and you won’t be disappointed. After you yielded to the temptation thrown your way by the perfectly crumbly golden crust, the inside is moist and flavorful. Although it’s delicious eaten by itself, this butter bread is also excellent with jam, honey, more butter or even nutella. Enjoy!
Pain au beurre martiniquais, Butter bread from Martinique
Print recipe
| 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
