Jamaican hardough bread with its soft thick crust is the perfect vessel for your favorite sandwich fixins or buttered with a mug of steaming hot chocolate tea. But, don’t take my word for it. Give this super easy recipe a try and taste for yourself. I think you’ll agree that this Jamaican favorite really is second to none.
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
The concern I hear most often from novice bakers is
‘I don’t know anything about using yeast.’
Well! I can assure you that yeast is just as easy as using baking powder. Its a simple matter of making sure the liquids are the right temperature (think baby formula for this recipe) and paying close attention to the times in your recipes.
When making this bread timing is essential. a few extra minutes and your bread becomes dry and trashy. Use your oven timer if you don’t have a freestanding kitchen timer.[/caption]
there are very few things as tempting as the smell and taste of a warm of fresh baked bread. If you like fresh baked bread this chewy, hearty, delicious hardough bread is a must try.
2 hrPrep Time
40 minCook Time
2 hr, 40 Total Time
- 4 ¼ + ¼ C. all- purpose Flour
- 3 TB sugar
- 1 ½ tsp salt
- 1½ tsp yeast
- 1 TB butter
- 1 C. warm water (105 – 125°)
- ½ C. warm milk (105 – 125°)
- 2 TB vegetable oil
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. Roll dough into a flat rectangular shape.
Roll dough into a 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.
*Pay close attention to the times listed. Just a few minutes can mean the difference between a dry or chewy loaf of bread.
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
*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.