If you know anything about Jamaicans and Jamaican foods you know that we love hardough bread. You don’t have to be Jamaican to agree that there are very few things as tempting as the smell and taste of a warm of fresh baked hardough bread. If you like fresh baked bread this chewy, hearty, delicious bread is one you must try.
One lesson I learned while making this bread. Timing is everything. If the bread is left to rise for more than 30 minutes either times you will end up with a drier, less dense bread than intended. Enjoy with butter, your favourite jam or jelly or any other way you please.
4 ¼ + ¼ cups all- purpose Flour
3 Tablespoons sugar
1 ½ teaspoons salt
1 ½ teaspoons yeast
1 cup warm water (108° to 125°)
½ cup warm milk (108° to 125°)
2 Tablespoons 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.
You can 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 Tablespoon at a time.