PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 2
HERE’S WHAT’S IN IT
8 cups of bread pulled by hand in medium chunks (preferably Haitian bread)
4 cups of water
1 tablespoon of olive oil
1 tablespoon of minced garlic
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
6 sprigs of fresh parsley
1 whole scotch bonnet pepper
2 tablespoons of Epis Creole Seasoning
1 tablespoon of Epis (there’s a recipe for it)
½ cup of small diced yellow onion
½ cup of small diced leek
1 tablespoon of tomato paste
1 tablespoon of unsalted butter
4 whole cloves
½ teaspoon of ground black pepper
1 teaspoon of sea salt
HERE’S HOW IT’S MADE
STEP 1.
Dice bread and add in large bowl with water. Let soak 5 to 10 minutes. Remove water and reserve. Set aside the bread. Try to squeeze out most of the water while using a strainer.
STEP 2.
In a heavy bottom saucepan, add oil, garlic, onion, leek. While stirring fry mixture until onion and leek are a bit translucent. Add tomato paste and blend well. Add bread and let cook while scraping the bottom occasionally for 2 - 3 minutes. Add tomatoes, parsley, cloves, salt and black pepper and bring to a boil.
STEP 3.
When mixture starts to boil, add butter and additional salt and pepper to taste. Lower heat and cook uncovered for 10 - 15 minutes while occasionally scraping the bottom of the pot. Serve hot.
NOTES
Vegetables such as spinach, watercress and carrots are quite often used as well in the Haitian Bread Soup. Many people also add smoked herrings.
Remember to taste the soup before adding any additional salt.
Use a heavy bottom pan, as the soup tends to form a crust that is very flavorful
SESAME CRISP
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR 30 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 50 LARGE CRACKERS
HERE’S WHAT’S IN IT
1 ½ teaspoons of active dry yeast
1 ¾ cups of warm water
1 tablespoon of honey
½ ounce of kosher salt
2 ½ tablespoons of sesame oil
6 ounces of whole wheat flour
20 ounces of bread flour
½ pound of sesame seeds (black and white)
HERE’S HOW I MAKE IT
STEP 1.
In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
STEP 2.
Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
STEP 3.
Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
STEP 1.0
Lay the rolled-out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking.
STEP 2.0
Store in airtight containers.
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