Creole Bun Food

CREOLE BUN

Steps:

• Set Yeast (Put To Rise). Water Temperature Should Be 100 To 115 F.
• In Deep Bowl. Put Flour, Sugar, Seasoning. Make A Hole In The Centre.
• Melt Shortening Or Margarine, Add Grace Evaporated Milk And Essence (Warm Slightly). Do Not Boil.
• Add Yeast To Warm Milk. Add Milk Mixture To Flour. Mix With A Wooden Spoon Until It Holds Together, Knead And Put To Rise.
• Knead Again On A Floured Board.
• Cut Into 6-8 Pieces. Form Into Round Balls. Flatten Slightly. (Put In Greased Baking Pan). Let Rise Until Double In Size.
• Preheat Oven 350 To 375 F/180 C.
• Bake For 30-40 Minutes Until Brown All Over Or Has Hollow Sound When Tapped On The Bottom. Cool On Wire Rack.

CREOLE BREAD

Steps:

• Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
• Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
• Sift 5 cups of flour into a large bowl.
• Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
• Add all wet ingredients to the flour.
• Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
• Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
• Put in greased bowl, cover with a damp cloth and let rise until double in size.
• Punch down and knead for two or three minutes.
• Make into two large or six small round balls.
• Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.