West Indian (Guyanese Style) Plait Bread


Here is me in a video showing how to make plait bread.

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About the appearance of the bread

• Guyanese plait bread has no eggs in it, but may be used for flavor and to aid in rising

• It is a three strand braid with one long log on top to help hold the seams together

• Top of bread is completely smooth, no streaks

• It is a simple white bread recipe; the making of it consists more of technique

• Guyanese bread always has a belly in the middle and overall oval shape; the center is usually higher than the ends

About the ingredients/mix

• Salt works against yeast; too much won’t allow the yeast to help the bread rise properly

• Unbleached flour is best for baking yeast breads

• Powdered milk is a good substitute instead of liquid milk to add moisture to the bread

• Vegetable or olive oil, vegetable shortening, lard, or unsalted softened/melted butter can be used as the fats in this bread. I’ve found that using oil or shortening yields a better texture for my taste.

About the proofing/baking/structure

• For the first proof, covering the bowl tightly with plastic wrap, not a towel, helps to seal in the humidity for the yeast to develop. It also keeps the dough from forming a crust, which can end up as lumps in the bread later on.

• Greasing/oiling the bowl that the dough will be put in is important because the oil helps the dough move upwards in the bowl as it rises.

• Weighing the entire dough ball on a kitchen scale then dividing it by three tends to give a more even plait and even bread. If one dough ball is larger than the other then you’ll notice parts of the bread will be heavier or bigger than other parts. If this doesn’t bother you, then it doesn’t bother me. If you don’t have a scale, don’t worry, just eyeball the sizes of the dough balls.

• By the end of the second proof, if the braid starts to pull away from seams then the bread has over proofed. It will probably get a little flat while baking.

• For the second proofing, I’ve found doing a cool rise instead of a warm one with steam works best, as too much heat kills the yeast and makes the bread fall flat when baking. Although I’ve seen some of you have success with adding steaming water.

• Rubbing butter or egg wash on bread loaf before baking will give the bread a hard crust and make it overly browned when baking. If that’s how you enjoy it, then go for it.

• When the bread comes out of the oven, immediately rub butter and cover with plastic wrap and a towel for a few minutes, leaving it longer will make the crust soggy.

Baking vessel

The size of the pan and material matters. In the past I have used a baking/cookie sheet, but came to realize that a baking sheet forces the loaf to rise as a “free-form” loaf meaning it doesn’t need support from the pan to rise. Because plait bread is soft, this type pan doesn’t work, the bread tends to flatten out a bit. Therefore, this bread needs to be baked in a pan that is smaller that can give it support on the sides. However, if using a baking sheet, a few loaves have to be placed on the sheet to create dough tension and help each other “lift up.” For these reasons and because they conduct heat evenly, my suggestions are to use any of the below:

• Standard size foil pan
• Pyrex glass dish 9×13
• Light colored aluminum pan 9×13

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Start with 1 level tablespoon of active dry yeast. Many recipes for plait bread call for “one packet” of yeast, but in the first two photos you can see that one packet is not equal to one tablespoon of yeast.

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Proof the yeast in warm water, if you don’t have a thermometer, just make sure the water is luke warm. Add 1 tsp sugar, give it a stir and let it bloom for 6-8 minutes.

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This is how it will look after blooming.

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In a mixing bowl, add sugar, flour, salt, and powdered milk. Mix all ingredients by hand or with a whisk to get everything loosened up. If you are using butter or shortening, rub it into the flour mixture now until fine crumbs form then add yeast and water. I used oil, so add the oil and yeast at the same time then add 1 cup of warm water a little at a time to knead by hand. If you are using a stand mixer, add all the liquid ingredients at once and use the dough hook to knead.

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After kneading, place the dough ball in a well greased bowl, allow to rise until double in size, about 1 hour, this is known as the first proof. When it is done proofing, it will look like this.

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Gently poke it down to deflate.

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Knead by hand for a couple of minutes or return to stand mixer to knead.

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Cut a small piece of dough to be added on top of bread. Then cut remainder of dough into 3 equal parts.

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Roll each dough ball in between your hands, leaving the middle a little “fat.” You can also hold the two ends and let the dough fall to the center to create this shape. In my original post, I indicated the logs should be about 14in in length, but it actually works better when it is shorter, because the middle of the bread will need a belly giving the appearance of traditional plait bread.

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Begin to braid.

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Place bread in desired baking dish lined with parchment paper.

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Allow to rise in a cool oven or microwave until double in size, about 45 min – 1 hr. This is known as the second proof.

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Bake at 350 degrees for 22-25 minutes. After removing from oven, rub some melted butter on top.

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And cover with plastic wrap…

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And a towel and leave it for a few minutes.

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Then you can slice it up…

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And toast it!

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Ingredients

• 1 level tbsp active dry yeast
• 1 tsp sugar
• 1/4 cup warm water
• 3 1/4 cup flour (regular all-purpose or unbleached all-purpose)
• 1/2 tsp salt
• 1/4 cup powdered milk
• 1/4 cup white granulated sugar
• 1/4 cup vegetable oil, softened butter, or vegetable shortening
• 1 cup warm water
• Melted butter to brush on top after baking

Directions:

1. Dissolve yeast in 1/4 cup warm water, add 1 tsp white sugar, stir and allow to bloom for 6-8 minutes.

2. In a mixing bowl, add flour, powdered milk, sugar, and salt, mix to combine. If using butter or shortening, rub into flour until fine crumbs form. Then add yeast and water. If using oil, add oil and yeast. Add 1 cup warm water a little at a time. Knead by hand or place in stand mixer using dough hook. Knead until a pliable dough ball forms.

3. Transfer dough ball to a well greased bowl, cover tightly with plastic wrap. Place in microwave, oven or stove top, allow to double in size- first proof. About 1 hour.

4. Gently deflate dough ball, knead by hand again on a floured surface or return to stand mixer.

5. After second kneading, cut a small piece of dough to be added on top of bread. Then cut remainder of dough into 3 equal parts.

6. Roll in between both hands to shape logs, leaving the middle “fat.” Logs should be about 10-11in in length.

7. Braid dough logs and place in baking dish lined with parchment paper. Allow to proof in a warm place for second time until doubled in size, about 45 minutes – 1 hour.

8. Heat oven to 350 degrees, place dish in oven and bake for 22-25 minutes.

9. When bread is done, brush with melted butter. Cover with plastic wrap and towel for no longer than a few minutes to keep crust soft.

10. After bread is cool, it can be stored in a zip-lock bag or wrapped tightly in foil paper.

If you are interested in more Delicious Guyanese Recipes, please visit inner-gourmet.com

West Indian (Guyanese Style) Paratha (oil) Roti


Here is me in a video showing you exactly how to make Paratha (oil) Roti

Paratha (oil) Roti is a Guyanese flat bread with Indian influences. It is a simple paratha with flour, shortening of some form, baking powder and oil. It is a staple in most Guyanese households and goes well with curries or anything you want to eat it with.

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Paratha (Oil) Roti (Makes 4 large rotis)

Ingredients:

Dough:
4 cups flour
1 tsp. baking powder
1 1/2 tsp. shortening (ghee, vegetable shortening, butter)
Water (enough to make a soft, pliable, but not sticky dough)

Oil and Butter Baste:
2 tbsp. butter/butter substitute/ghee
1/2 olive oil

Directions:

1. Mix flour, shortening and baking powder. Add enough water to form a smooth, soft dough.
2. Kneed well and leave half covered with a damp dish cloth for about 30 mins.
3. Knead for a second time and divide into four balls.

Oiling off the Roti:

4. Flour a surface and roll out dough, to 8-9 -inch disks, then spread with oil/butter/ghee baste and sprinkle with flour.
5. Cut the flattened dough from the center to the edge, roll tightly into a cone shape, press peak into the center of the cone, then flatten.
6. Leave again for 30 minutes. Sprinkle flour on the board and roll out very thin with a rolling pin.

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Cooking the Roti:

7. Bake on moderately hot baking iron (tawa), coating dough with oil on both sides as it cooks.
8. Turn on both sides and cook for about 1 minute on each side.
9. Remove roti from baking iron and clap between both hands for about 15 seconds, while it’s still hot until it is soft and flaky, or put roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to).

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Enjoy!