Independence Cookbook

THURSDAY, JULY 28, 2022 22 THERE’S ALWAYS ROOM FOR THEM! Desserts and Sweets jamaica AT INGREDIENTS • 2 pounds sweet potato • 1 cup flour • 2 cups coconut milk • 1 cups raisin (some used other dried fruits) • 2 teaspoons vanilla • 1 1/2 teaspoon grated nutmeg • 1 teaspoon mixed spice • 1 cup brown sugar • 1 teaspoon salt • 1 teaspoon margarine METHOD 1. Wash and pare off the skin of the potatoes. 2. Wash again then grate. 3. Grate coconut, add water and squeeze juice through a strainer. 4. Blend flour, mixed spice (raisins, etc), salt, and nutmeg. 5. Combine this mixture with the grated potatoes and mix well. 6. Add sugar, fruits and coconut milk. Mix well. 7. Grease pan, pour in batter, bake at 350 degrees F for 40-60 minutes or until . – Sweet Potato Pudding INGREDIENTS For the Dough 500g all-purpose flour 7g instant dry yeast 8g salt 80g softened butter 60g brown sugar 1tbsp mixed spice 1 tsp ground cinnamon 80g currants/raisins 50g mix peel (replace with chocolate chips if you prefer) 265g 100% cow’s milk (room temperature) 1 medium egg For the Cross Paste 30g flour 30g water Simple Syrup Glaze – 20g sugar 20g water Bring up to a boil just before the bread comes out the oven. Let’s bake!! METHOD 1. In a large bowl combine the milk, yeast salt, sugar, and mixed spice. Stir well to dissolve the salt and sugar, and to hydrate the yeast. Add the flour. Mix to a dough and knead for 5-6 minutes. 2. Stretch the dough out and add the butter to it. Wrap the dough around the butter and press everything together. Work the butter and dough for a minute. 3. Keep kneading for another 5 minutes. It will be sticky and messy to begin with, but it will become cohesive and smooth in a couple of minutes. 4. Cover and rest for 30 minutes. 5. Stretch the dough out and fold in the currants/raisins and mix peel. Knead a few times. 6. Cover and ferment/proof until the dough doubles in size. 7. Punch down and then divide the dough into 12 equal pieces (shape in round balls) 8. Dough makes 2 mini bread loaves or 1 standard and a mini. 9. Get greased loaf tin standard size (8 1/2x4 1/2) and place 6 dough balls inside. Cover with clean cloth until double in size. Depending on room temperature this may take 45 mins-1 hour. 10. During the final 20 mins of proofing preheat your oven to 160C (320F). 11. Make the paste. Mix the flour and water until smooth. Transfer to a piping bag and cut the tip off. 12. Cross the loaves and bake for 35minutes or longer depending on your oven (start checking at the 30 mins mark). 13. As soon as they come out of the oven brush them with the hot simple syrup glaze. 14. Leave to set for 10 minutes. 15. Remove from the tin and leave to cool. Grab a knife, some butter or jam and ENJOY! – The Bread Pudding Factory Hot Cross Bread