Jamaican Hard Dough Bread
- Level: Intermediate
- Yield: One loaf (12 to 14 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 534
- Total Fat
- 39
- Saturated Fat
- 7
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 20
- Sodium
- 131
- Total: 3 hr 20 min (includes rising and cooling time)
- Active: 30 min
Ingredients
5 cups bread flour, plus more for dusting
3 tablespoons sugar
1 1/2 teaspoons instant dry yeast
1/2 teaspoon kosher salt
1 stick (8 tablespoons) salted butter, softened, plus more for greasing and brushing
1/2 cup evaporated milk
1 1/4 cups warm water (110 to 120 degrees F)
Neutral oil, such as vegetable or canola oil, for greasing the bowl
Directions
- Mix together the flour, sugar, yeast and salt in a large bowl to combine. Use your fingertips to rub the butter into the flour until the flour is crumbly and no longer powdery. Mix the evaporated milk with 1/2 cup of the warm water. Add the milk and water mixture to the bowl and knead it in. Add another 1/2 cup of the water then continue to knead the dough in the bowl. Add the remaining 1/4 cup water and knead until you have a semi-sticky dough, about 5 minutes.
- Shape the dough into a ball. Oil the cleaned bowl and the dough. Place the dough in the bowl, cover with a cloth or plastic wrap and place it in a warm area until doubled in size and soft to touch, 1 to 1 1/2 hours.
- Rub butter over the bottom and sides of 5-by-9-inch loaf pan and set aside.
- Dust a countertop or other clean surface with flour. Turn the dough out and knead it for 1 minute. Using your fingertips, flatten the dough until it is about 15 inches long and 8 inches wide. Roll the dough up from the short side and tuck the ends in so it will fit in the loaf pan. Place it seam-side down in the pan. Cover the top with the cloth or plastic wrap and let it rise until it feels soft to the touch, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake the bread until a skewer stuck into the middle of the loaf goes in and comes out with ease, 40 to 50 minutes. The crust and outer layer of the bread will be slightly hard and crunchy while inside is dense and slightly chewy.
- Remove the bread from the pan and brush it with softened butter. Allow the bread to sit until cool to the touch before slicing. Enjoy it warm or at room temperature.