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Haitian Bread (Pain Haitien)

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  • 2 packages active dry yeast
  • 1 1/2 cups warm water (105 to 155 degrees F)
  • 1/4 cup honey
  • 2 tablespoons peanut or vegetable oil
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 4 to 4 1/2 cups all-purpose flour
  • 1/4 teaspoon freeze-dried instant coffee
  • 2 tablespoons milk


  1. Dissolve yeast in warm water in large bowl. Stir in honey, oil, salt, nutmeg and 2 cups of the flour. Beat until very smooth, about 1 minute.
  2. Gradually add enough of the remaining flour to make a stiff dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
  3. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 50 minutes. Dough is ready if indentation remains when touched.
  4. Punch dough down. Press into greased 15 1/2 x 10 1/2-inch jellyroll pan. Cut dough into about 2 1/2-inch squares with sharp knife, cutting two-thirds of the way through dough.
  5. Cover; let rise until double, about 30 minutes.
  6. Heat oven to 350 degrees F.
  7. Dissolve instant coffee in milk; brush over dough. Bake until bread is golden brown, about 35 minutes.
  8. Break bread into squares to serve.

Makes 24 squares.