TRINIDAD BREAD RECIPE | TOP 10 TIPS FOR THE PERFECT LOAF!

TRINIDAD BREAD RECIPE | TOP 10 TIPS FOR THE PERFECT LOAF!

August 5, 2019 23 By William Morgan


Do you love the aroma of freshly baked
brea d? Do you dream of making perfectly
soft, tasty and edible bread without all
the fuss and fear? Does the idea of hot
bread being slathered with creamy butter
excite you? If so, then this is the video
for you!
Whether it’s for an Easter brunch, Christmas
morning, Thanksgiving, family visits or
weekend prep, this recipe never
disappoints! Once you see how simple and
fun it can be, all your fearfull and
daunting misconceptions will be
eradicated. It’s slightly a long process,
but still easy and enjoyable.
The first thing I’ll do is add the melted butter
to the warm water and set aside.
In a large mixing bowl or vessel of your
choice, combine flour, salt, sugar and yeast.
Next, we’ll gradually add the warm water
and butter mixture and continue to mix
until the dough comes together. Remember
the method I usually utilize at this
point, “the grab and squeeze” method.
Once we’ve used up all the water and it
becomes a shaggy dough, we’ll start
rolling it around to make it one
cohesive ball of dough.
Time for the KNUCKLE PRESS METHOD to smoothen the dough.
Here the technique is to pull the dough
towards you folding it over itself and
pushing out with the heel of your hands,
not down, rotate the dough and repeat.
The goal is to make the dough elastic and
stretchable without breaking.
Cousin clif f and I have been kneading
flour and making bread together for more
than 20 years. This year, I’m gonna teach
him some of our new techniques and see
how he does!
Squeeze like this…squeeze… bring it
together.
Now you’re gonna roll it around— no no
you’re not folding it in—just roll it
like this —like you’re holding a bowling
ball and you’re rolling it around.
He is doing a good job!
You keep moving the bowl!
Hold the bowl one place!
Can we have someone to hold the bowl?
No you’re not spinning
it! You’re rolling it! What you mean roll?
My hands are clean…you see like you’re pretending
that your hand is a mixer..Yeah! Makes Sense eh?
How do you do that?
It’s very simple! What’s your hand doing? Aunty Leels: Why are you sticking your hand in the middle? Keep going! Right around!
Cliff: I like to chook(stick) my hand in the middle…
You see how it’s coming together now? “He’s getting it!”
First is the squeezing, and then there is the rolling, then you’re gonna do the KNUCKLE PRESS.

Knuckle press?
Look at it, the dough is coming just to the right consistency..
Press like this-
-now you are going to smoothen the dough.
Well I’m sticking!
So if you’re sticking,
we are going to add a very little bit of flour.
Let it relax and then we’ll start kneading it again.
So which technique are we going to be using now?
(Followed by lots of laughter because of the comments from the peanut gallery and the exaggerated kneading techniques! This is normal behavior in our family.LOL )
I don’t know what kind of roll is that, but we are going to roll with it…
Does it look like a baby’s bum yet? That’s how it’s supposed to end up?
It just looks like his bum right now..(laughter)
How do you know what my bum looks like?
Because when you were getting up just now from the sofa, we saw everything..
You scarred for life now!
Like play dough! We are doing play dough!
He is doing whatever he wants to do! No, it’s coming! It’s coming!
I know my stuff! I like how you do the two hands there! That looks good! Yeah see! New technique! New technique!
How many years you doing bread with
this girl? I would like to know! {20 years}
And you still have to get instruction? No but she wanted it to be the special PUSH and PULL technique!
Oh You never did that before?! No, this is a different kind of technique! Oh!I got it! I got it!
Form the dough into a ball, coat lightly with oil and place the
dough back into the bowl, cover with
plastic wrap or a moist kitchen towel or
paper towel and set in a warm place
until the dough doubles in size, about
one to two hours, depending on the room
temperature and type of yeast used.
What are you doing? A rectangle is a rectangle!
Starting with the narrow edge closest to you, roll it into
log and pinch the seams closed,
place in a long baking pan, but if you only have a short
pan turn the ends under to make the
loaves fit.
Place the dough seam side
down into the greased loaf pan, cover
with plastic wrap or a barely damp paper
towel or kitchen towel, set the pan/s in a
warm place and let the dough rise or
proof a second time until doubled. It
will take about 45 minutes to one hour,
depending on the room temperature and
the type of yeast used. To hasten the
rising or proofing process, heat the oven,
turn off the heat and place the dough in
a warm, but not hot, oven. Remember it will
take longer to rise in winter!
Bake loaves at 350 degrees Fahrenheit
for 30 to 35 minutes until the crust is golden
and the loaves sound hollow when
tapped with your fingers. Remove the
bread from the pans to racks. Brush with
butter for a soft, more flavorful crust.
Wait for it to cool, then slice and serve
Aunty Ria’s bread is the best!
Ummm, this is good!
Even the dog loves the bread!