Jamaican Hardough Bread Recipe

Just like possibly every other person alive, I love the smell aroma of baked bread. And. Like many of those I am a bread loving carb junkie who has learned to exercise restraint. Nowadays there are endless varieties of bread available in countless stores, of which I have tasted many. Still, in my mind few come close to a chunk of dense, chewy, fresh-baked hardough bread. I could invoke numerous hardough bread stories here but instead I will invite you to try the recipe below.

 This hearty Jamaican bread is a carb lover’s delight. Dense, chewy and slightly sweet with a soft thick crust hardough bread is the perfect vessel for your favorite sandwich fixins or buttered with a mug of steaming hot chocolate tea. Give it a try and I think you’ll agree that this Jamaican favorite really is second to none. but, don’t take my word for it. Give this super easy recipe a try and taste for yourself.
One of the differences between making hardough bread and many other breads is that hardough bread is left to rise 2 times. Most other breads are baked after they’ve risen/ proofed once.

Yields 8

Jamaican Hardough Bread Recipe

1 hr, 10 Prep Time

40 minCook Time

1 hr, 50 Total Time

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Ingredients

  • 4 ¼ + ¼ C. all- purpose Flour
  • 3 TB sugar
  • 1 ½ tsp salt
  • 1½ tsp yeast
  • 1TB butter
  • 1 C. warm water (105 – 125°)
  • ½ C. warm milk (105 – 125°)
  • 2 TB vegetable oil
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Instructions

Reserve ¼ cup flour for rolling. Combine dry ingredients in a large glass mixing bowl. Using a mixer, slowly stir in liquid and butter. Continue mixing on lowest speed 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 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 floured surface for about 3 minutes to release air bubbles. Use a rolling pin to roll dough into a flat rectangular shape. Roll up 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. Store in a bread box or other airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.

Cuisine: Jamaican | Recipe Type: Bread

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.

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4 thoughts on “Jamaican Hardough Bread Recipe

  1. Hi there. I made this almost as directed. Delicious!!! Easy!!! I did the mixing by hand.I didn't even knead the dough. Things I did differently. I added powdered skim milk to the fluid measurement. Added the sugar and the yeast to the warm liquid and let it sit for 10 minutes (usual way i make bread) Added 1 cup of wholewheat. I am in the process of making another loaf using bread flour and 1 cup of whole wheat. Thank you for sharing.
    1. Thanks for sharing Arlene. I would love to hear, and see how your 2nd attempt works out.
      1. I've made this recipe with the whole wheat and bread flour twice since my post! Just a little more dense. Delicious. I am about to make another :)
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