Jamaican Hard Dough Bread
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Jamaican Hard Dough is THE everyday bread of choice in Jamaica. It is a flavorful, every day, versatile, round-topped loaf with a close crumb. It has a thicker crust compared to a Pullman loaf. Despite being dense, it’s still soft and chewy inside. It makes excellent sandwich bread and is perfect for toast, and very easy to make with instant yeast and all-purpose flour.
Ingredients
- 454 grams (16 ounces or 3 ½ cups) all-purpose flour
- 10 ml (2 teaspoons) instant yeast
- 15 ml (1 tablespoon) granulated sugar
- 10 ml (2 teaspoons) salt
- 45 ml (3 tablespoons) vegetable shortening or butter, chilled, plus additional for greasing
- 237 ml (1 cup) warm water (or half water + half whole milk or buttermilk)
- Whole milk or cream, for brushing tops of loaves
Preparation
- Sift together flour, yeast, sugar and salt. Cut in cold shortening or butter. Feel around for the pea-sized bits and give them a squeeze.
2. Add water, mix to form a firm dough. Knead the dough either with floured hands or in a stand mixer, using dough hook attachment until no flour remains in the bowl, and a consistent, firm, smooth ball is formed.
3. Place in a greased bowl, cover dough with a damp cloth, and allow to proof in a warm place for 1 hour or so. The internal temperature of the dough should be about 25ºC (77ºF).
4. Turn dough out onto a floured surface, pat or roll into a rectangle. Roll up dough into a tight log and fit it into a greased 23 x 13 cm (9 x 5 inches) pan. Alternatively, with a bench knife cut into 35 gram (1 ¼ oz) pieces and form into rolls and place on a parchment lined sheet pan. Cover, and allow to rise for 50 minutes or so.
5. Preheat oven to 180ºC (350ºF). Brush top of loaves or rolls with milk. Bake until golden brown and bottom sounds hollow when tapped (internal temp 190ºF), about 40 minutes.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
