Recipes from the Caribbean :: Caribbean Quick and Yeast Breads
1 pkg. active dry yeast
1 1/2 (one and one-half) c. warm water (110 degrees fahrenheit)
1 1/2 tsp. sugar
2 Tbsp. olive oil
1 tsp. salt
3 1/4 to 3 1/2 (three and a half) c. bread flour
Canola (or other vegetable) oil (for greasing)
Sprinkle and distribute yeast over 1/2 c. of the warm water in a large mixing bowl. Add sugar, and let stand for 5 mins. Stir in remaining 1 c. water, the olive oil and salt. Slowly add the flour, 1 c. at a time, and mix to make a dough. Turn the dough out onto a lightly floured work surface and knead for about 4 mins., or until the dough is satiny and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down the dough and shape it into a 12-in. long oblong loaf. Place the loaf on a lightly greased baking sheet (or one dusted with cornmeal), cover it with a towel, and allow it to rise for 1/2 an hour.
Brush loaf lightly with warm water. Bake it on the baking sheet in a preheated 400 degrees fahrenheit oven until it is golden brown and sounds hollow when the bottom is tapped, about 35 mins. Remove the bread and cool it on a wire rack before serving.
Makes 1 large loaf.
