Breads
Antiguan Butter Bread (Butter Bread)
Ingredients
- - 600 g (5 cups) all-purpose flour
- - 70 g (1/3 cup) granulated sugar
- - 2 tsp (2 tsp) instant yeast
- - 1 tsp (1 tsp) salt
- - 250 ml (1 cup) warm milk
- - 80 g (1/3 cup) butter, softened, plus extra for greasing
- - 2 large eggs
- - 1 egg, beaten, for egg wash (optional)
Method
- In a large bowl, combine flour, sugar, yeast and salt.
- Add warm milk, softened butter and eggs. Mix until a rough dough forms, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Punch down the dough and divide it into two equal portions. Shape each into a loaf and place in greased loaf tins.
- Cover and let rise again for 45 minutes to 1 hour, until puffed just above the rim of the tins.
- Preheat the oven to 180°C (350°F). Brush the tops with beaten egg wash if using .
- Bake for 30–35 minutes until deep golden brown and the loaves sound hollow when tapped on the bottom.
- Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Antiguan butter bread is a soft, slightly sweet white loaf so rich and buttery that it needs no additional butter once baked.
Cultural Background: Antiguan butter bread is a soft, slightly sweet white loaf so rich and buttery that it needs no additional butter once baked. It is a daily staple across the islands, baked fresh in small neighbourhood bakeries and home ovens alike, and enjoyed at any time of day — for breakfast with cheese or saltfish, or as an accompaniment to almost any meal. The bread’s soft, pillowy crumb and golden crust have made it one of the most recognisable symbols of everyday Antiguan food culture.
Tips: Ensure the milk is warm, not hot, when mixing the dough, as excess heat can kill the yeast. Let the bread cool fully before slicing to prevent a gummy texture.
Variations: A pinch of ground nutmeg can be added to the dough for a subtle warm aroma, common in some family recipes. Coconut milk can replace regular milk for a richer, slightly sweet variation.
Vegetarian/Vegan: This recipe contains egg, milk and butter and is vegetarian as written; for a vegan version, substitute plant-based milk and butter and replace the eggs with a flax egg or additional plant milk, though this departs from the traditional recipe.
Storage: Store in an airtight container or bread bag at room temperature for up to 4 days.
Reheating: Warm sliced bread briefly in a toaster or in a 150°C (300°F) oven for 5 minutes to refresh; not usually needed as the bread is soft at room temperature.
Nutrition: Calories: 180 kcal | Protein: 5 g | Carbohydrates: 28 g | Fat: 6 g | Fibre: 1 g | Sodium: 190 mg
FAQs:
Q: Why didn’t my bread rise properly? A: The yeast may have been inactive, or the rising environment too cool; ensure the milk was warm and the dough rested somewhere draft-free. Q: Can this dough be made by hand without a stand mixer? A: Yes, hand-kneading for 8–10 minutes on a floured surface produces the same smooth, elastic dough.
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