Recipe for cooking haitian bread

Recipes from the Caribbean :: Caribbean Quick and Yeast Breads

2 pkg. active dry yeast
1 1/2 (one and one-half) c. warm water (105 to 155 degrees fahrenheit)
1/4 c. honey
2 Tbsp. peanut or canola (or other vegetable) oil
1 tsp. salt
3/4 tsp. ground nutmeg
4 to 4 1/2 (four and a half) c. flour
1/4 tsp. freeze-dried instant coffee
2 Tbsp. milk

Dissolve yeast in warm water in large bowl. Stir in honey, oil, salt, nutmeg and 2 c. of the flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to make a stiff dough. Turn dough onto lightly floured surface; knead until smooth, about 5 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 50 mins. Dough is ready if indentation remains when touched.

Punch dough down. Press into greased 15 1/2 x 10 1/2-in. jellyroll pan. Cut dough into about 2 1/2-in. square or rectangles with sharp knife, cutting two-thirds of the way through dough. Cover; let rise until double, about 1/2 an hour.

Preheat oven to 350 degrees fahrenheit.

Dissolve instant coffee in milk; brush over dough. Bake until bread is golden brown, about 35 mins.

Break bread into square or rectangles to serve.

Makes 24 square or rectangles.