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Haitian Bread (Pen Ayisyen)

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 50 g (1/4 cup) sugar
  • 1 tsp salt
  • 280 ml (1 1/8 cups) warm water
  • 40 g (3 tbsp) butter, softened
  • 1 egg, beaten (for egg wash)

Method

  1. In a large bowl, whisk together flour, yeast, sugar and salt.
  2. Add the warm water and softened butter, mixing until a rough dough forms.
  3. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic.
  4. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
  5. Punch down the dough and shape into 2 oval loaves or several small rolls; place on a lined baking sheet.
  6. Cover and let rise again for 30-40 minutes.
  7. Preheat the oven to 190°C (375°F). Brush the loaves with beaten egg.
  8. Bake for 25-30 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
  9. Cool on a wire rack before slicing.

Introduction: A soft, lightly sweet white bread with a golden crust, pen ayisyen is a breakfast and everyday staple, commonly bought fresh from local bakeries and eaten with coffee, peanut butter, or alongside savoury dishes.

Cultural Background: A soft, lightly sweet white bread with a golden crust, pen ayisyen is a breakfast and everyday staple, commonly bought fresh from local bakeries and eaten with coffee, peanut butter, or alongside savoury dishes.

Tips: For an extra glossy, bakery-style crust, brush the loaves with egg wash a second time halfway through baking.

Variations: A touch of coconut milk in place of some of the water gives the bread a subtly richer flavour.

Storage: Store in a bread bag or airtight container at room temperature for up to 3 days.

Reheating: Warm slices in a toaster or oven at 160°C (325°F) for a few minutes to refresh the crust.

Nutrition: Approx. 180 kcal, 5 g protein, 4 g fat, 31 g carbohydrate, 1 g fibre per serving (1 slice).

FAQs:

Q: Is Haitian bread very sweet?

A: It has only a mild sweetness, making it versatile enough for both savoury and sweet accompaniments.

Q: Can I freeze the baked loaves?

A: Yes, wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.

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