Jamaican hardough bread. Photo by Grace Cameron
July (Issue 1), 2015
Two hardough bread recipes
The trick to getting the right texture for Jamaican hardough bread is more about the technique than the recipe. Below are 2 recipes to make hardough bread. For more tips and tricks to getting the right hardough texture, check out July (issue 1), 2015 JamaicanEats magazine. (Get a copy @ www.jamaicaneats.com/shop)
- 4 cups bread flour
- 2 ½ tbsps. brown sugar
- 3 tbsps. shortening/butter
- 2 ½ tsps. salt
- 1 ½ tsps instant dry yeast
- 1 ¾ cups water
- Dissolve the sugar and salt into the water.
- Blend the fat and yeast into the flour. Make a well in the centre.
- Pour in the liquid and mix into a tight dough. Cover the dough and allow it to rest for 15 minutes at room temperature.
- Place the fermented dough on a lightly-floured table and use a rolling pin to laminate it. (Roll and fold the dough several times until it becomes smooth and pliable.)
- Divide the dough into two and shape into a log shape. Use your palm flatten the dough.
- Place the loaves into a greased loaf tin.
- Allow to rise for 30 minutes in a warm place.
- Bake at 360°F for 20 minutes then brush with butter while still warm.
Recipe by Master Baker Winston Piper, University of Technology, Kingston, Jamaica
- 2 1/2 lbs. bread flour or all-purpose flour
- 37 g margarine
- 10 g instant dry yeast (activate according to package)
- 75 g. sugar
- 2 1/2 cups icy-cold water
- 20 g salt
- Combine all the dry ingredients. Use the tips of your fingers to rub the butter into the flour.
- Add water and mix well. Place dough on a lightly-floured board. Knead for 40 minutes. Use an electric mixer with a dough hook, if you have one.
- Place the dough in a large greased bowl. Use your hands to rotate the dough to make sure the surface is greased. Cover and place in a dark, warm area for 45 minutes. Punch dough down to get rid of excess carbon dioxide gas.
- Divide dough in two. Use a rolling pin to roll out each to a rectangular shape. Use your hands to roll up the dough as tightly as possible, ensuring that the corners are folded inwardly to form a "log".
- Place in 2 greased loaf pans. 6. Weigh down the dough (cover with lightly greased parchment paper and place a heavy weight on top*) and allow to proof/rise in a warm dark place for 35 minutes.
- Bake at 350°F until done (when a toothpick inserted in the centre comes out clean) or until the bread moves away from the sides of the pan. Baking time can run from 35 to 50 minutes, depending on the oven.
- Brush top lightly, if desired, with butter, margarine or milk.
- Scrumptious eaten warm with butter or brushed with lime-infused oil.
*This is one creative way of getting a dense bread.
Recipe JamaicanEats magazine
-By JamaicanEats magazine
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