Anguillan-style Homemade Bread

Ingredients

In this Anguillan adaptation, the traditional Lithuanian daujenu namine duona is infused with Caribbean flavors. The original recipe's dense texture is lightened, and the bread gains a subtle sweetness and tropical aroma. Coconut milk replaces some of the water, adding richness and a hint of coconut flavor. Additionally, a blend of Caribbean spices, such as nutmeg and allspice, is incorporated to enhance the bread's unique taste. We alse have the original recipe for Daujenu namine duona, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 240ml (1 cup) coconut milk 240ml (1 cup) coconut milk
• 180ml (3/4 cup) warm water 180ml (3/4 cup) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice 1/4 tsp ground allspice

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 3g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, sugar, nutmeg, and allspice.
2. 2.
   In a separate bowl, mix together the coconut milk, warm water, and vegetable oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 190°C (375°F).
7. 7.
   Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. 8.
   Cover the pan with the kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Bake the bread for 30-35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Nutmeg — For the best flavor, use freshly grated nutmeg instead of pre-ground nutmeg.
• Allspice — If you don't have ground allspice, you can substitute it with a combination of ground cinnamon, cloves, and nutmeg.

Tips & Tricks

• To enhance the tropical flavors, you can add a handful of shredded coconut or chopped dried fruits to the dough.
• For a more pronounced Caribbean taste, sprinkle some cinnamon sugar on top of the bread before baking.
• If you prefer a sweeter bread, increase the amount of sugar to your liking.
• Experiment with different spices like ginger or cardamom to create your own unique twist on this Anguillan-style bread.
• To keep the bread fresh for longer, store it in an airtight container or wrap it tightly in plastic wrap.

Serving advice

Serve the Anguillan-style homemade bread warm or at room temperature. It is delicious on its own, but you can also enjoy it with butter, jam, or as a side to soups and stews.

Presentation advice

To showcase the rustic charm of this bread, present it on a wooden cutting board or in a bread basket lined with a clean kitchen towel. Dust the top with a sprinkle of flour for an extra touch of authenticity.