How to Make Jamaican Hard Dough Bread


Hard dough bread was introduced to the Jamaicans by the Chinese and is now a staple in Jamaican homes. Hard dough bread is similar to a Pullman loaf. It is a great bread for spreads such as butter or jam. Jamaican hard dough bread can be stored in the freezer and still retain its freshness. However, storing it in the refrigerator will actually cause the bread to go stale faster.

How to Make Jamaican Hard Dough Bread
(Pamela Follett/Demand Media)

Things You'll Need

  • 1 ½ lbs. all-purpose flour
  • ½ oz. fresh yeast
  • 2 tsp. salt
  • 1 tsp. granulated sugar
  • ½ cup milk
  • 2 large bowls
  • Sifter
  • Electric mixer with dough hook (optional)
  • 2 greased 9-inch-by-5-inch loaf pans
Step 1

Pour 1 pint warm water into a large bowl. Add yeast and 1 tsp. granulated sugar. Let the yeast dissolve in the water for 10 minutes.

Pamela Follett/Demand Media
Step 2

Sift the flour and salt into a large bowl. Add the yeast mixture and another ¾ cup warm water to the bowl. Mix well to create a pliable dough.

Pamela Follett/Demand Media
Step 3

Knead the dough heartily. You can do this by hand or use an electric mixer equipped with a dough hook.

Pamela Follett/Demand Media
Step 4

Clover the dough with a damp cloth. Place the dough in a warm place of at least 77 degrees F. Let the dough sit for 1½ hours.

Pamela Follett/Demand Media
Step 5

Knead the dough. Punch the dough and be rough with it. You want to mix the dough and the flour completely.

Pamela Follett/Demand Media
Step 6

Shape the dough into loaves. Place in two 9-inch-by-5-inch greased loaf pans. Leave the dough to rise for 40 minutes.

Pamela Follett/Demand Media
Step 7

Preheat the oven to 350 degrees F.

Pamela Follett/Demand Media
Step 8

Brush the tops of the loaves with a thin layer of milk.

Pamela Follett/Demand Media
Step 9

Bake for 35 minutes. The tops will be a golden brown when the bread is finished.

Pamela Follett/Demand Media

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Tips & Warnings

  • Store your Jamaican hard dough bread in air-tight bags.


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