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Easy Guyanese Bread

Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8
Calories 289

Ingredients

  • 1 tablespoon of dry active yeast
  • 1 ¼ cup of warm water
  • ¼ cup of brown sugar
  • 3 ¼ cup of all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup of room temperature butter
  • 2 tbsp melted butter

Instructions

  • Put the warm water in the bowl and add the yeast and sugar. Gently mix together until the sugar dissolves then allow to sit in a warm area for at least 5 minutes.
  • In a large mixing bowl, mix together the salt and the flour.
  • Chop the butter into chunks and add to the flour bowl. Use your hands (or a stand mixer fitted with a dough hook) to mix the butter in with the flour until it gets a crumbly texture.
  • Push the flour to the sides of the bowl to form a well in the center. Add the yeast water into the well and slowly mix the flour into it.
  • Use your hands or a stand mixer to mix all the flour from the sides into the yeast water. Mix just until it all hold together.
  • Lightly flour a medium surface and dump out the dough onto it. Use your hands to knead consistently for about 5 minutes. The dough should be soft and well mixed.
  • Shape the dough into a ball by kneading or pulling the edges together and tucking in to form a smooth surface on the other side.
  • Place the dough, seam side down, into a large, lightly greased bowl and cover it with a slightly moist dish cloth.
  • Leave the dough to rise in a warm spot for about an hour. You want it to have doubled in size.
  • Once the dough has gotten big enough, place it back on the floured surface and knead again into a smooth ball. The dough will deflate, so don’t worry about that.
  • Divide the dough into three equal portions and roll each portion out into a long log shape.
  • Each strip should be about 1 ½ feet long and be as even as possible in girth.
  • Lay all the dough strips next to each other at one end and pinch the tips together.
  • Braid the strips together, being careful not to rip the dough anywhere. When you have finished the braid, pinch the tips together at that end as well.
  • Put a sheet of parchment paper on top of a baking tray and grease it with non-stick baking spray or a little bit of butter. Transfer the dough onto the baking tray.
  • Cover the braided dough with a moist kitchen towel again and allow it to rise in a warm spot for 45-60 minutes. It should double in size again.
  • Once the dough has doubled in size, preheat the oven to 350 F.
  • Put the bread in the heated oven for 20-30 minutes, depending on how your oven works. When done, the bread should be golden brown and cooked all the way through.
  • Take the bread out of the oven and immediately use a pastry brush to brush melted butter on top.
  • Move the bread to a wire cooling rack and allow to cool before serving.

Video

Nutrition

Calories: 289kcal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 153mg | Potassium: 71mg | Fiber: 2g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg