In researching Antiguan cuisine I find that there is a bakery in Miami that is known for its Antiguan butter bread. I did some research and the caribbean they have sweet and unsweet butter breads. I looked for recipes for Antiguan butter bread but can’t really find one. However, in the search I find a recipe for browned butter cheese bread. It looks delicious and with so few things I want to make from Antigua, I ignore the fact that it seems to be really from the US Virgin islands. Also that isn’t really a sovereign nation, so here is my chance to make this.
The recipe is a yeast bread. Having gotten more confident with bread and baking I find this to be fairly straight forward. My only challenge is getting the dough to be in a reasonable shape of a rectangle.
I spread Jack cheese on the bread.
Roll the bread
Then bake. It is an odd shape.
The result is that it tastes like bread. The bread consistency comes out, but I’m not getting a strong butter flaover. I also find the choice of Jack cheese to be subtle. I think a sharp cheddar would have been better. There are a lot of gaps in the bread, I probably need to have rolled it tighter. Oh well, it is a decent bread recipe.
Browned Butter Cheese bread
The original recipe can be found here
- 1 1/3 Cup Warm Water
- 2 Tablespoons Active Dry Yeast
- 2 Eggs
- 5 Tablespoons Melted but Cooled Brown Butter
- 2 Teaspoons Sugar
- 2 teaspoons salt
- 5 Cups Bread Flour
- 1 1/2 Cup sharp cheddar cheese
- In a mixing bowl place warm water, yeast and sugar. Stir to dissolve.
- Mix in half of the flour.
- Put the flour mixture in a warm dry place for about an hour.
- Add the slightly beaten eggs to the flour mixture along with the cooled, melted brown butter.
- Add the salt
- Add the remaining flour and knead dough for 10 minutes.
- Put the dough mixture back in the warm dry area and let it rise for another 50 minutes or until it doubles in size.
- Divide the dough into two halves.
- Take one of the halves and, using your hand, stretch it out into a rectangular shape about 9-10 inches long.
- Leaving a one inch border around the rectangle, fill the space with the shredded cheese.
- Take one edge of the loaf and pull it over the cheese. You will have the beginning of a roll here. Then just continue rolling the dough until you get to the end. Pinch the seams closed.
- Place in a standard Loaf Pan (about 8×4) lined with Parchment Paper seam-side down.
- Lightly slash the top of the bread in three places to allow the bread to properly expand while baking.
- Let it rest for 20 minutes under a dish cloth
- Brush on a light coating of room temperature water on the top of the loaf.
- Heat the oven to 375 degrees.
- Let rest for another 20 minutes.
- Bake for about 40 minutes until done.