JAMAICAN HARD DOUGH BREAD
Butter is all you need to spread on this bread.
It's a yummy sweet flavorful loaf of goodness
and has a lot more flavor
than your everyday bread loaf.
By Simbooker on 22nd July 2019
Files & Tags: recipes, index, rice and bread, Jamaican, Caribbean & Latin
I started making this bread out of pure frustration. I live in the UK so getting my hands on Jamaican produce isn't always so easy.
What I love most about Jamaican Hard Dough bread is that it has a superior flavor and texture, and it's hearty enough to fill you up for most of the day. It's one of these breads that you take one slice and you immediately want another and then another...
This is a staple bread in Jamaican homes; both rich and poor Jamaicans eat this delicious bread. My grandma always had a loaf of this bread on the dining table. It can be eaten plain with butter, made into a sandwich, or even devoured as a dessert. It is surprisingly easy to make.
Please note that the type of yeast you use may determine how specifically the yeast is used in any recipe. I nearly always activate yeast in liquid where I also add sugar so the yeast has something to feast on. This is the method I've used for this recipe. You may decide on a different method.
HARD DOUGH BREAD RECIPE
You will need to bake this in a lightly greased
loaf tin-either with butter or vegetable oil.
Also line the bottom of the loaf tin with lightly
greased baking paper or foil.
THE INGREDIENTS
3 cups of Bread Flour, 4 tbs of caster sugar, 4 tbs of semi-melted butter, 1/2 tsp of salt
The yeast mixture
2 tsp of yeast (allinson easy bake), 2 tsp of sugar,
1 cup of full fat milk, probably won't need all of this
You will need 2 separate mixing bowls, one for the yeast mixture and one for the dry ingredients.
Step 1
Lets us start with dry. Add all the dry ingredients into one bowl and mix thoroughly before adding the butter. Then add the butter and mix or whisk together until the flour forms crumbs.
Step 2
In the other mixing bowl add the milk which needs to be warmed up. If the milk is not warm enough the yeast won't activate. The milk needs to be warm but not hot or scalding. Then add the 2 tsp of of sugar and then the 2 tsp of yeast and whisk thoroughly. Cover bowl of yeast mixture with a warm clean cloth and leave for 30 minutes.
Step 1
Lets us start with dry. Add all the dry ingredients into one bowl and mix thoroughly before adding the butter. Then add the butter and mix or whisk together until the flour forms crumbs.
Step 2
In the other mixing bowl add the milk which needs to be warmed up. If the milk is not warm enough the yeast won't activate. The milk needs to be warm but not hot or scalding. Then add the 2 tsp of of sugar and then the 2 tsp of yeast and whisk thoroughly. Cover bowl of yeast mixture with a warm clean cloth and leave for 30 minutes.
Step 3
Whisk the yeast mixture together before use and slowly add this mixture to the dry ingredients, a little at a time. Do not pour it all into the dry ingredients, it's unlikely that you will need all of this liquid. Once the dry ingredients becomes sticky and soft to form a dough- there is no need to add anymore liquid. You don't want the dough to be too sticky either, just enough to form a ball. Form the flour mixture into a round dough after kneading as you would a pizza dough, and then cover with a warm cloth and leave for approximately 1 hour to rise.
Whisk the yeast mixture together before use and slowly add this mixture to the dry ingredients, a little at a time. Do not pour it all into the dry ingredients, it's unlikely that you will need all of this liquid. Once the dry ingredients becomes sticky and soft to form a dough- there is no need to add anymore liquid. You don't want the dough to be too sticky either, just enough to form a ball. Form the flour mixture into a round dough after kneading as you would a pizza dough, and then cover with a warm cloth and leave for approximately 1 hour to rise.
Step 4
Form the dough into a loaf- in the shape of your loaf tin, and place the dough inside the loaf tin to rise again for another hour, covered again with a warm cloth. Once risen, place into the oven; preheated at 175C (guideline only) and bake for exactly 30 minutes. Once baked let the bread sit for 5 minutes. Pick up the loaf tin holding the 2 sides and knock the tin several times against the counter so the bread easily comes out. Leave the bread to cool further for 30 minutes before slicing.
Form the dough into a loaf- in the shape of your loaf tin, and place the dough inside the loaf tin to rise again for another hour, covered again with a warm cloth. Once risen, place into the oven; preheated at 175C (guideline only) and bake for exactly 30 minutes. Once baked let the bread sit for 5 minutes. Pick up the loaf tin holding the 2 sides and knock the tin several times against the counter so the bread easily comes out. Leave the bread to cool further for 30 minutes before slicing.