The aroma of freshly baked bread always brings me back to Hammond’s Bakery in Savanna La Mar. This is where I first experienced the wonderful smell of fresh-baked hardough bread. Since then I have eaten and baked countless other breads. Many smell similar but none compare in taste or texture. With its thick, chewy texture, soft brown crust, and slightly sweet white interior, hardough bread is the perfect base for butter, spreads, and sandwich fillings. It also pairs exceptionally well with a chunk of spicy jerk chicken. So, whether it’s nostalgia or bias I am convinced that hardough bread is the best bread there is.
The recipe below is my version of this delicious Jamaican staple.
A loaf of hardough bread requires a few kitchen staples and a packet of yeast. If you don’t bake regularly, buy the 3-packet sleeve instead of a whole jar. Store the unused packet(s) in the refrigerator.
Equipment
- 1 bread pan think store bought bread
- Stand mixer, with dough hook Optional but very helpful
- large mixing bowl
Ingredients
Instructions
- Reserve ¼ cup flour for rolling.
- Combine dry ingredients in a large glass mixing bowl. Start the mixer on the lowest speed. Slowly stir in liquid and butter. Continue mixing for 5 to 7 minutes, until flour is completely absorbed and dough begins to lift away from the side of the bowl. Rub entire surface of the dough and sides of the bowl with vegetable oil. Place dough in bowl and cover with a dry towel. Let dough rise for 30 minutes.After 25 minutes, flour a smooth clean surface and remove dough from bowl. Knead dough on a clean floured surface for about 3 minutes to release air bubbles. Use a rolling pin to roll dough into a flat rectangular shape. Roll the dough into a tight log shape and put inside loaf pan. Cover pan and allow dough to rise for 30 minutes. After 20 minutes, turn on oven to preheat to 350°. Bake bread on center rack of oven for 40 minutes. Remove the bread from the oven. Wait al least 30 minutes before slicing the breadStore in a bread box or other airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.
Notes
- pay close attention to the times listed. Just a few minutes can mean the difference between a dry or chewy loaf of bread.
- Substitute whole wheat flour for white flour, to make a healthier version of this bread. It may require the addition of a little more water. If more water is needed, add water 1 TB at a time. Â
