Caribbean Bread



Preheat the oven to 300° F.


In a Small Pujols Kitchen Caldero, combine yeast with

½ cup of warm milk, and 1 tablespoon of sugar. Let mixture

bloom for 10 to 15 minutes.


Meanwhile, in a Medium Pujols Kitchen Caldero heat

2 cups of milk just until boil; add 2 tablespoons of Crisco,

butter, and remaining sugar. Stir until butter and Crisco are

completely melted and sugar is dissolved. When temperature

drops to about 90° – 100° F, add bloomed yeast.


Add salt to flour, then slowly add flour to bloomed yeast,

using a small amount at a time to form dough until no

longer sticky. Flour a surface, and knead dough for about

3 to 5 minutes. Rub dough with 1 tablespoon of melted

Crisco, cover with a towel and let rise about 2 hours.


Once dough has doubled in size, punch down, knead for

3 to 5 minutes and form into desired shape. Once shape

is made, cover and let rise another 30 minutes.


Preheat oven to 300° F.


On a baking sheet, bake for 15 minutes, and turn the baking

sheet around for another 15 minutes.


To test doneness, tap the loaf and listen for a hollow sound.




Water, to fill caldero half full


1 large or 2 medium yucca, peeled and cut into quarters


1 tablespoon of salt


2 thin slices of purple onions


1 tablespoon of minced garlic


1 tablespoon of olive oil


1 tablespoon of white vinegar

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