Breads
Dense Sweet White Bread (Jamaican Hard Dough Bread)
Ingredients
- 500 g (4 cups) bread flour
- 60 g (1/4 cup) sugar
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp salt
- 280 ml (1 1/8 cups) warm water
- 40 g (3 tbsp) butter, softened
- 2 tbsp powdered milk (optional, for a softer texture)
Method
- Dissolve yeast and a pinch of the sugar in warm water and let sit 5 minutes until foamy.
- Combine flour, remaining sugar, salt and powdered milk in a bowl, then mix in the yeast mixture and butter to form a dough.
- Knead for 10-12 minutes until smooth and elastic.
- Shape into a loaf, place in a greased loaf pan, cover and let rise 1 hour until doubled.
- Bake at 180C (350F) for 35-40 minutes until golden and hollow-sounding when tapped.
Introduction: A dense, slightly sweet white bread with a tight crumb, a breakfast-table staple across Jamaica, traditionally sliced thick and toasted or eaten with butter.
Cultural Background: A dense, slightly sweet white bread with a tight crumb, a breakfast-table staple across Jamaica, traditionally sliced thick and toasted or eaten with butter.
Tips: The dough should be firm rather than sticky – this density is what gives the bread its characteristic tight crumb. Brush the top with a little melted butter right after baking for a soft, shiny crust.
Variations: Add raisins to the dough for a lightly spiced variation sometimes called spice bun bread. Already vegetarian as written.
Storage: Store wrapped at room temperature for up to 4 days; freezes well for up to 1 month.
Reheating: Toast slices directly, or warm briefly in a 160C (325F) oven; not typically microwaved.
FAQs:
Q: Why is it called 'hard dough' bread?
A: The name refers to the firm, dense dough used, which produces a tighter crumb than typical soft sandwich bread, rather than the finished bread being hard.
Q: What is this bread traditionally eaten with?
A: It's commonly toasted and buttered for breakfast, or paired with ackee and saltfish or cheese.
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