This bread is as far from low carb as Arabia is from Jamaica. Full stop. Comma, comma, dash dash. Having, said that, we had to honour the culinary tradition of our of culture and share an old time favourite, especially since we were getting threats from the Jamaican Recipe Guerilla Squad (you know yourselves;))
If you are a Jamaican living overseas or in a relationship with a Jamaican (man or woman) living outside of areas densely populated by a West Indian/Caribbean migrant community, you will need to learn how to make this bread to survive homesickness. We are not joking. This will make you the gem of your partner’s eye or will make your own eyes fill with water as you break off a piece before it cools and be immediately transposed to your mother’s/granny’s kitchen or the neighbourhood bakery that you were forced to form long lines to get a loaf from every weekend. This is not just flour butter and water. This is not just bread. This is essential expatriate survival tool.
If you are not a Jamaican, never mind, if you make this bread and come back and tell us about it, we will crown you honourary Jamaicans because you would have earned the right to cultural citizenship!
This recipe is adapted from Enid Donaldson’s “Real Taste of Jamaica.” So here’s to a Real Jamaican Weekend… I say curry goat for dinner and have some of this bread with butter and some chocolate, mint or Milo’ tea’ or a swig of sorrel and smell the Caribbean sea breeze.
Best Jamaican Hard Dough Bread Recipe
2 tsp instant dry yeast
4 tbsp granulated sugar
2 tsp salt
2 ½ oz butter
2 cups water
- In a large bowl combine all dry ingredients.
- Cut in butter with pastry blender, two knives or finger tips
- Add cold water and knead. Form into a ball.
- Knead for 15-20 minutes and place dough in a greased container. Make sure ball is greased all around.
- Cover container with a clean, dry towel and place in a warm place for 40minutes, to rise.
- Remove ball to a lightly floured board. Use rolling pin and shape dough to a rectangular shape.
- Grease loaf pans.
- Roll up dough as tightly as possible and shape in to rectangle to fit loaf pans.
- Allow dough to rest in pan for 40 minutes
10. Fifteen minutes before the dough is ready, pre-heat the oven to 375 deg F (190 deg C)
11. Bake in preheated oven for 25-30 minutes
12. Tap loaf and if it sounds hollow, leve for five minutes then take it out. (I personally like my loaves a tad lighter than in this pic).
13. Cool on a wire rack.
Yields 2 loaves.