BAYOU BREAD (SALLYE)
Perfect served with red beans and rice, etouffe, gumbo or any other creole dish.
Caution: It can become addictive.
IMPORTANT! PLACE INGREDIENTS IN BAKING PAN IN ORDER LISTED & PER INSTRUCTIONS
1 cwarmed milk (105º)
1/8 cmelted butter or olive oil
2 Tbsptomato paste (i use hunts)
3 cwhite bread flour
1-1/2 Tbspbrown sugar
1-1/2 Tbsp***creole seasoning HOMEMADE CREOLE SEASONING (SALLYE)
1 tspparsley flakes
1 pkgrapid rise yeast (1-1/2 tsp)
How to Make BAYOU BREAD (SALLYE)
- Warm milk in microwave for10-15 seconds until just lukewarm (105º). CAUTION: IF MILK IS TOO HOT, IT WILL KILL YOU YEAST ACTION. If you don't have a thermometer, sprinkle a little on the inside of your wrist; it should just be lukewarm.
Stir tomato paste and melted butter or oil into milk and whisk until well blended
Pour into bread machine baking pan
- In separate bowl, with wooden spoon mix flour, brown sugar, salt, creole seasoning and parsley flakes just until blended.
***Or you can use Zatarain's Creole seasoning
Pour mixture over milk and oil mixture. Make sure flour entirely covers all the liquid.
- Make a depression in the center of the flour mixture, add the yeast into the depression.
Turn bread machine on to basic (white bread) setting with medium or dark crust.
When bread is done, you may brush melted butter over the crust if you wish.